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Sausage, Egg, and Spinach Scramble
with avocado and tomato salsa / fruit salad

Active: 25 Total: 25

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.



Fruit Salad:
  • Fresh fruit, any mix - 1 lb , chopped (use your favorites for fruit salad)
Sausage, Egg, and Spinach Scramble:
  • Eggs - 8
  • Oil, cooking - 1 Tbsp
  • Pork breakfast sausage, ground - 8 oz
  • Baby spinach - 5 oz
Avocado and Tomato Salsa:
  • Jalapenos - 1 , diced, seeds removed for less heat
  • Shallots - 1 , diced
  • Tomatoes, Roma - 4 , diced
  • Avocados - 1 , diced
  • Lime juice - 1 Tbsp


  1. Eggs - Whisk eggs with some salt and pepper.

  2. Jalapenos / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)

  3. Tomatoes / Avocados - Prep as directed.

  4. Make salsa - Combine jalapenos, shallots, tomatoes, avocados, and lime juice in a bowl. Fold everything together and season to taste with some salt.

  5. Fruit - Chop fruit (if needed).

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  1. 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.

  2. Fold spinach into the sausage and cook until spinach is just wilted, 2 to 3 minutes.

  3. 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.

  4. Divide egg scramble among serving plates and top with salsa. Enjoy fruit salad on the side.



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