Healthy Spinach and Mushroom Scramble

Have a rustic, filling and nutritious breakfast with this Healthy Spinach and Mushroom Scramble. A scrambled egg breakfast with sautéed onions and mushrooms and veggie breakfast sausage.

Course Breakfast

Cuisine American

Keyword breakfast, eggs, healthy breakfast, mushroom, parmesan, scrambled eggs, veggie sausages

Prep Time 5

Cook Time 10

Total Time 15

Servings serving

Calories 200

Author Laurie McNamara

Ingredients

1 olive oil spray
1 tablespoon minced onion red, white or yellow
1 cup sliced mushrooms white button or cremini
2 large eggs
1 pinch kosher salt more or less to taste
1 pinch freshly ground black pepper more or less to taste
1 cup baby spinach
1 Morningstar Hot & Spicy breakfast sausage patty heated through and diced
1 tablespoon parmesan cheese

US Customary - Metric

Instructions

Heat olive oil in a 10-inch non-stick skillet over medium heat. Add in the onions and mushrooms and a small pinch of kosher salt. Stir and sauté until the onions are soft and the mushrooms edges are golden.
Meanwhile, crack 2 eggs in to a mixing bowl. Add a pinch of kosher salt and some freshly ground black pepper. Use a whisk to beat the eggs until light and fluffy. Set aside.
Next add in the spinach and a few grinds of freshly ground black pepper. Stir and sauté until it begins to wilts. Scoot the spinach mushroom mixture off to the side and reduce the heat under the pan to medium-low. Then pour in the beaten eggs. Stir and fold the eggs, cooking them until starting to set. Working the spinach and mushrooms into the eggs as they start cook.
Once the eggs are fully cooked, add in the diced sausage and heat through.
Serve the scramble in a bowl, sprinkle with 1 tablespoon of freshly grated parmesan and micro greens (if using).

Notes

Serve with 2 tablespoons micro greens, for garnish.

Nutrition