Sausage and Egg Breakfast Scramble

Sausage and Egg Breakfast Scramble

 sausage and egg scramble

serves 2

  • 6 free-range eggs
  • 2 jalapeno dinner sausage links, nitrate-nitrite free
  • 2 cups kale or spinach
  • 1/4 cup shredded cheese of choice (I used Monterrey Colby Jack)
  • sea salt and pepper to taste
  • oil or butter for cooking

In a skillet over medium-high heat, heat oil or butter. Add sausages and kale and cook for 2-3 minutes, until sausage is brown. In a separate bowl, whisk eggs and then add to the pan with sausage and kale. Cook until eggs are desired consistency, add cheese and cook for an additional minute. Season with salt and pepper and serve immediately.

Nutritional Information: Total Calories 304, Total Fat 21g, Carbohydrates 6g, Sugars 1g, Dietary Fiber 2g, Protein 24g, Sodium 772mg, excellent source of copper phosphorous, selenium, vitamin A, vitamin B6, vitamin B12, vitamin C, vitamin K, riboflavin, and choline

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