Ingredients
- Chicken sausage, sliced: 4 oz
- Eggs: 2 large
- Baby spinach: 2 cups
- Cherry tomatoes, halved: 1/2 cup
- Avocado, diced: 1/4
- Olive oil: 1 tbsp
- Salt: 1/4 tsp
- Black pepper: 1/4 tsp
Instructions
- Step 1: Heat olive oil in a non-stick skillet over medium heat. Add the sliced chicken sausage and cook until browned and heated through, about 5-7 minutes. Remove sausage from skillet and set aside.
- Step 2: In the same skillet, add the baby spinach and cook until wilted, about 1-2 minutes. Season with a pinch of salt and pepper. Remove spinach from skillet and set aside.
- Step 3: Crack the eggs into the same skillet. Cook the eggs to your desired doneness (e.g., sunny-side up, over easy, scrambled). Season with salt and pepper.
- Step 4: Divide the wilted spinach between two bowls. Top with the cooked chicken sausage, cooked eggs, and halved cherry tomatoes.
- Step 5: Garnish each bowl with diced avocado. Serve immediately.
Notes
- Store leftover components separately to prevent sogginess, and combine just before reheating.
- Reheat the sausage and spinach gently in a skillet or microwave; adding a splash of water helps keep the spinach from drying out.
- For a protein boost, sprinkle with toasted pumpkin seeds or a dollop of Greek yogurt before serving.
- Don't overcrowd the skillet when browning the sausage; work in batches for even cooking and a nice sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American