Italian Sausage, Egg and Spinach Breakfast Bowl
Italian Sausage, Egg and Spinach Breakfast Bowl takes about 45 minutes from beginning to end. Watching your figure? This gluten free recipe has 756 calories, 33g of protein, and 64g of fat per serving. This recipe serves 1 and costs $4.22 per serving. It is brought to you by The Healthy Foodie. It works well as a pretty expensive breakfast. 495 people were glad they tried this recipe. Head to the store and pick up salt and pepper, whole eggs, ghee, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is awesome. Similar recipes include Sausage, Spinach, and Quail Egg Breakfast Salad, The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata, and Italian Egg Bread Bowl.
Servings: 1
Ingredients:
1/2 avocado, diced
150g baby spinach leaves
1 tsp ghee
1 Italian Sausage
A tablespoon of lime juice
Salt and pepper to taste
2 whole eggs
Equipment:
microwave
wooden spoon
spatula
frying pan
bowl
Cooking instruction summary:
Chop the spinach leaves and cook them in the microwave, loosely covered, for about 60-90 seconds. Let cool for a few minutes, until cold enough to handle, and squeeze them between your hands to remove excess moisture.Remove casing from sausage, separate the meat with your fingers into small, bite size chunks and cook over medium-high heat, stirring frequently until golden on all sides.Reserve sausage to a plate and add ghee to your pan. When ghee is melted, add the eggs, sprinkle with salt and pepper and delicately move them around with a wooden spoon or heat resistant rubber spatula until scrambled and cooked to your liking. Mix in reserved spinach, transfer to serving bowl and top with diced avocado and cooked sausage. Squeeze a little bit of lime juice on top of everything and dig in while it's still hot.
Step by step:
1. Chop the spinach leaves and cook them in the microwave, loosely covered, for about 60-90 seconds.
2. Let cool for a few minutes, until cold enough to handle, and squeeze them between your hands to remove excess moisture.
3. Remove casing from sausage, separate the meat with your fingers into small, bite size chunks and cook over medium-high heat, stirring frequently until golden on all sides.Reserve sausage to a plate and add ghee to your pan. When ghee is melted, add the eggs, sprinkle with salt and pepper and delicately move them around with a wooden spoon or heat resistant rubber spatula until scrambled and cooked to your liking.
4. Mix in reserved spinach, transfer to serving bowl and top with diced avocado and cooked sausage. Squeeze a little bit of lime juice on top of everything and dig in while it's still hot.
Nutrition Information:
covered percent of daily need
