Sausage, Egg, and Spinach Scramble
with avocado and tomato salsa / fruit salad
The always-satisfying egg scramble gets a summertime upgrade with fresh avocado and tomato salsa. A simple fruit salad on the side makes this an easy choice for a "breakfast for dinner" night.
Ingredients
- Fresh fruit, any mix - 1 lb , chopped (use your favorites for fruit salad)
- Eggs - 8
- Oil, cooking - 1 Tbsp
- Pork breakfast sausage, ground - 8 oz
- Baby spinach - 5 oz
- Jalapenos - 1 , diced, seeds removed for less heat
- Shallots - 1 , diced
- Tomatoes, Roma - 4 , diced
- Avocados - 1 , diced
- Lime juice - 1 Tbsp
Prep
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Eggs - Whisk eggs with some salt and pepper.
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Jalapenos / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
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Make salsa - Combine jalapenos, shallots, tomatoes, avocados, and lime juice in a bowl. Fold everything together and season to taste with some salt.
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Fruit - Chop fruit (if needed).
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Make
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Heat a large nonstick skillet with oil over medium heat. Add sausage to heated oil. Cook sausage until browned and cooked through, 5 to 6 minutes.
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Fold spinach into the sausage and cook until spinach is just wilted, 2 to 3 minutes.
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Pour eggs into skillet and gently scramble everything together until eggs are just cooked through, 4 to 5 minutes. Season to taste with some salt and pepper.
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Divide egg scramble among serving plates and top with salsa. Enjoy fruit salad on the side.
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