Sausage, spinach, egg, and cheese scramble
This sausage and egg scramble makes for an easy breakfast, lunch or even dinner, with plenty of protein and veggies.
Ingredients
 | 3-4 sausages – any type of beef, pork, lamb, chicken or turkey sausages. |
 | 1 cup of grated cheese – cheddar, gruyère, mozzarella, or emmental cheese. |
 | 6 eggs |
 | 2 cups of fresh spinach or baby spinach, washed and spun dry, or ready to eat. |
 | 1 white onion, sliced or cubed. |
Spices and flavoring ingredients:
 | 1 tablespoon of butter |
 | 2 cloves of crushed garlic, but you can also use 1 tablespoon of garlic powder if you are in a hurry |
 | 2 tablespoons of olive oil |
 | Salt and pepper |
How to make this sausage and egg scramble
- Crush the garlic and slice the sausages into 1–2 inch pieces.
- Wash the spinach and roughly chop into large pieces.
- Sauté the garlic in oil in a large skillet or wok over medium heat for about 2 minutes, until fragrant.
- Add the sausages, onion, and butter, and cook for 5–10 minutes until golden brown and lightly caramelized.
- Stir in the spinach and cook for a couple of minutes until wilted.
- Whisk the eggs in a small bowl with the cheese, salt, and pepper.
- Pour the egg mixture over the sausage and spinach. Cook on low heat for 5-7 minutes, until the eggs are set to your liking.
- Serve warm, preferably before anyone starts picking the crispy sausage bits straight from the pan.
Sausage and egg scramble is a simple breakfast dish that’s perfect for weekend brunch or just a quick lunch. It’s the go-to meal in our house when I’m just in a hurry and not sure what to make. It is also a great way to use up leftover sausages and eggs.
Just add in some spinach for protein, along with spices and onion for flavor. You can also get creative with the vegetables, substituting in peas, broccoli or even brussels sprouts. Or simply enjoy it as is.
The key is to get the juices of the sausages and spices to flow into the spinach and egg, adding a ton of flavor. I like to serve it on toast or a baguette, but you can also choose to eat it as is.
And the best part is you can make this the night before and just heat it up in the morning!
Cooking tips
- You can use any type of sausages in this recipe including beef, pork, lamb, chicken or turkey sausages. I like thicker sausages that are more flavorful such as Italian sausages, pork bratwurst, saucisse de toulouse, chipotle sausages, etc.
- You can use frozen pre-chopped onions if you wish, but you will need to cook them for 5-7 minutes more till they are lightly browned.
Similar recipes
If you like this recipe, you may also like:
Sausage, spinach, egg, and cheese scramble
Equipment
Ingredients
- 2 cups of fresh spinach
- 1 cup of grated cheese eg. gruyere, parmesan, cheddar, emmental, etc.
- 3-4 sausages
- 6 eggs
- 1/2 chopped white onion
- 2 tablespoons of olive oil
- 2 cloves of crushed garlic
- 1 tablespoon of butter
- pinch of salt and pepper
Instructions
- Crush the garlic and chop the sausages into 1-2 inch slices.
- Wash the spinach and cut into large pieces.
- In a large skillet or wok, sauté the garlic in oil for 2 minutes over medium heat.
- Add the sausages and onion to the skillet, along with the butter. and cook for 5-10 minutes till they turn golden brown.
- Add the spinach into the wok for a couple of minutes.
- In a small bowl, crack open the raw eggs and mix in with the cheese and a pinch of salt and pepper.
- Stir around and add in the egg and cheese mixture to cover the sausages and spinach. Cook at low heat for around 5-7 minutes until the eggs look as cooked as you like.
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
If you are having this sausage, egg, spinach and cheese scramble for breakfast, you can serving it with something simple like a glass of orange juice and baguette for a quick and healthy breakfast.
You can also serve it with a spinach caesar salad for lunch if you wish, alongside a mushroom soup.
How to store it?
If you allow the sausage, spinach, egg, and cheese scramble cool before storing it in a fridge-safe airtight container, it should last for around a couple of days.
When you’re ready to eat it, you can warm it up on the stove top for around 15 minutes, or alternatively, you can use a microwave.
