American Cuisine · Breakfast & Brunch

Scrambled Eggs with Spinach, Onions, and Sausage

Back to the Basics.

Something is to be said about an easy recipe. The thought of transforming this into a frittata, crepe, or quiche definitely crossed my mind but the simplicity of scambled eggs with sauteed ingredients seemed more appealing. Not to mention – I didn’t have to worry about messing up the frittata or crepe!

Adapted from

1 tablespoons unsalted butter
10 eggs
3 tablespoons milk or water
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 thinly sliced medium red onion
5-ounce bag of prewashed baby spinach
6 breakfast links, sliced thin or 1 spicy beef frank, sliced thin


Saute breakfast links or beef frank until sides are slightly browned. Remove from pan.

Over medium heat, melt the better and saute onions in the same pan (keep excess fat from meat) until softened. Remove from pan.

Meanwhile, in a large bowl, whisk together the eggs, the milk, salt, and pepper. Pour the mixture into the pan and cook, stirring occasionally, to desired doneness, 4 to 5 minutes. Just before the eggs are set, stir in the spinach, onion, and sausages.



One thought on “Scrambled Eggs with Spinach, Onions, and Sausage

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s