I have always loved a large scramble or hash for breakfast on the weekend. For me it’s a great start before heading out paddle boarding or adventuring. In the past my scrambles or hashes have been very meat and potato heavy. While that is delicious, there are ways to make a very filling weekend scramble that won’t spike your blood sugar or break the calorie bank. This recipe is very flexible. While it includes spinach, mushrooms, and a few other veggies it really can be customized with whatever veggies you like. You can also be flexible in the type of meat you use, and what you top the scramble with. I’m trying to go very light on the fat and dairy department so instead of cheese I used a mini avocado.
| Net Carbs | Fat | Protein |
|---|---|---|
| 23g | 27g | 40g |
Chicken Sausage Breakfast Scramble
A filling scramble using Chicken Sausage and tons of veggies.
Equipment
- Sauté pan with lid
- Cutting Board
- Chef Knife
Ingredients
- 1 Chicken sausage with casing removed
- 4 oz Baby bella mushrooms sliced
- 1/2 cup Green pepper diced
- 1 oz Sweet yellow onion diced
- 3 cups Fresh spinach whole
- 1 Roma tomato diced
- 1 Petit or mini avocado (1/2 normal avocado)
- 1 tsp Hot sauce
- 2 Large eggs
Instructions
- Remove the casing from the chicken sausage and flatten into a patty for better searing. I like to lightly grease a small bowl and then push the meat into a patty.1 Chicken sausage with casing removed
- Add chicken sausage patty to a lightly greased large sauté pan over medium heat. I use olive oil spray, but enough oil to cover the bottom the pan would also work.
- Let the chicken patty get a bit of color and resist moving it around. Flip after 3 – 5 minutes and you should see some light charring to the chicken patty. Let the paty cook for 3 – 5 minutes on the other side
- Break up the patty in the pan with a spatula or wooden spoon. Finish cooking and set aside.
- Add sliced mushrooms to the pan and sauté for 5 minutes until they get some color. I like to slice them a little thicker so that they keep some of their body after being sautéed in a pan. Again, resist moving these around too much as they need to release the water that they hold.4 oz Baby bella mushrooms
- Add diced onion and green pepper to the pan with the mushrooms. Sauté for 3 – 5 minutes until the onions start to become translucent.1/2 cup Green pepper, 1 oz Sweet yellow onion
- Add cooked chicken sausage to the pan and stir.
- Add your spinach to the pan in one layer on top of the cooked veggies and sausage. Add your diced tomato on top of the spinach. You want the tomato to be almost protected from the heat by the spinach. Cover and let steam in the pan for 3 minutes.3 cups Fresh spinach, 1 Roma tomato
- Remove the lid and stir the spinach and tomatoes so everything is distributed evenly.
- Once everything is incorporated, move all of the ingredients to one side of the pan, leaving the other side empty.
- Whisk two eggs for scrambling and then add to the empty side of the pan. Scramble for 2-4 minutes before stirring everything together.2 Large eggs
- Remove from heat and add to a plate or bowl for serving.
- Top with whatever you would like. I personally have been enjoying this type of hash with a mini avocado sliced thinly and then a tsp of my favorite hot sauce.1 Petit or mini avocado (1/2 normal avocado), 1 tsp Hot sauce