Turkey Sausage and Spinach Egg Scramble
The sausage seasons the eggs as they cook. Let the spinach wilt before you pour in the eggs so the scramble stays tender rather than watery.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Uncooked turkey sausage, eggs and baby spinach form the base of this recipe.
- A savory breakfast option. Prepare the vegetables and other additions first so they are ready for the egg or hash stage.
- A defined yield. The card makes 1 serving. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Skillet
- Whisk
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Prepare before you start. Measure uncooked turkey sausage, eggs and baby spinach and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Turkey Sausage and Spinach Egg Scramble
Ingredients
Equipment
Method
- Warm the oil in a wide skillet. Crumble in the sausage and cook until browned and 165°F in the center.
- Whisk the eggs. Fold spinach into the sausage until just wilted, then turn heat to medium-low.
- Add eggs and draw a spatula through them slowly until set. Serve right away.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Preferred products
Sausage: Amylu or a similar gluten-free, dairy-free sausage. Match the style called for—breakfast, Italian or andouille—and check the flavor for added cheese.
These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.
Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve after the eggs or hash reach the doneness described in the method. Toast, fruit, and other sides are separate additions unless listed.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
