A hearty breakfast that’s sure to please.
1 lb. gluten-free pork or turkey sausage
3 large handfuls of baby spinach, torn in smaller pieces
6 small sweet peppers, diced
1/2 of a medium onion, diced
8 eggs, lightly beaten
First, prepare the veggies by dicing them and then tearing the spinach into smaller pieces.
Next, lightly beat the eggs and set aside.
Then in a large skillet over medium heat brown the sausage, breaking it up into small pieces while it cooks.
When it’s almost completely browned add the peppers and onion to the skillet and stir around while they begin to cook. When the onions are translucent add the spinach and cook until it has starting to wilt and then stir in the lightly beaten eggs and season with salt and pepper.
Stir until the eggs have cooked. Remove from heat and serve.
*This can last all week in the fridge for an easy make-ahead breakfast.
Keywords: breakfast skillet recipe, easy breakfast, gluten-free breakfast, sausage and egss