Eggs with Chicken and Apple Sausage
Active Time: 20 minutes / Cook Time: 10-15 minutes / Total Time: 20 minutes
Makes 2 servings
*Nutrition Corner: We know, we know; isn’t this the butt of all autumn jokes?! It may be, but real pumpkin and spices are downright delicious! Mashed pumpkin has only about 50 calories and 3 grams of fiber per cup, and it comes with potassium and vitamin C, to boot. Spices like cinnamon, which is high in antioxidants and contains anti-inflammatory properties, and nutmeg, which has antibacterial properties and may aid digestion, help boost both health and flavor. Autumn joke or no, we love our pumpkin spice!
- 1 tablespoon ghee, divided
- ½ package chicken and apple sausage, sliced about ½” thick (reserved from Day 3)
- ¼ cup diced yellow onion
- 2 cups chopped spinach (baby or mature are both fine)
- 3 eggs, lightly beaten
- pinch fine sea salt
- freshly ground black pepper, to taste
- Heat 1 teaspoon ghee in a large skillet over medium-low heat and add the sausage. Let it heat through and brown lightly while you cook the eggs, flipping slices occasionally. Reduce the heat if the sausage seems to be cooking too quickly.
- Heat remaining 2 teaspoons ghee in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until the onion begins to soften, about 4-5 minutes.
- Stir in the spinach and cook just until it wilts, 1-2 minutes. Reduce heat to mediumlow.
- Add the eggs to the pan and let cook for about 1 minute, or until the bottom begins to set. Using a silicone spatula, gently push the eggs from the outside of the skillet toward the center, so that large curds begin to form. Tilt the pan so that the uncooked egg runs along the outside; when it sets, push it toward the center. Repeat until the eggs are cooked to your liking, about 3-4 minutes total for soft scrambled eggs, longer if you like them a bit more firm.
- Sprinkle eggs with salt and pepper.
- Serve ½ of the eggs and sausage per person.