Chicken Sausage Scramble
A quick high-protein breakfast scramble with chicken sausage, egg whites, a whole egg and spinach.
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. Applegate Chicken & Maple breakfast sausage links, liquid egg whites and whole egg 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
- Knife and cutting board
- Kitchen scale
- Measuring cups and spoons
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially liquid egg whites and whole egg.
- Prepare before you start. Measure Applegate Chicken & Maple breakfast sausage links, liquid egg whites and whole egg 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.
Chicken Sausage Scramble
Ingredients
Method
- Use fully cooked chicken or turkey sausage. Slice and brown it in a nonstick skillet over medium heat, following package heating directions. If using raw sausage, cook it completely according to package instructions before continuing.
- Add the spinach and cook until just wilted.
- Pour in the egg whites and whole egg. Scramble until just set and the eggs are fully cooked.
Nutrition
Notes
- Choose sausage without paprika, chili, gluten or added sugar when following the original meal-plan parameters.
Tried this recipe?
Let us know how it was!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.
