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Sausage 'n' Spinach Eggs

 Sausage 'n' Spinach Eggs
This recipe is also nice prepared with chorizo and cilantro in place of the Italian sausage and oregano. —Karen Johnson
8 ServingsPrep/Total Time: 25 min.


  • 1 pound Johnsonville® Hot Italian Sausage Links
  • 2 large onions, finely chopped
  • 1/2 pound sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 8 cups torn fresh spinach (about 1/2 pound)
  • 8 eggs
  • 1/4 teaspoon hot pepper sauce
  • 1 cup (4 ounces) shredded Monterey Jack cheese


  • Crumble sausage into a 10-in. ovenproof skillet; cook over medium
  • heat until no longer pink. Drain and set aside. In the same skillet,
  • saute the onions, mushrooms, garlic and seasonings in oil until
  • vegetables are tender. Add spinach in batches; cook over medium-low
  • heat for 3-4 minutes or until spinach begins to wilt.
  • In a large bowl, whisk eggs and hot pepper sauce. Return sausage to
  • skillet; add egg mixture. As eggs set, lift edges, letting uncooked
  • portion flow underneath. Cook until eggs are nearly set, about 8-10
  • minutes.
  • Meanwhile, preheat broiler. Broil egg mixture 6 in. from the heat for

2 of 2

Sausage 'n' Spinach Eggs (continued)

Directions (continued)

  • 30-60 seconds or until set. Sprinkle with cheese; broil 30 seconds
  • longer or until melted. Cut into wedges. Serve immediately. Yield: 8
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 280 calories, 20 g fat (7 g saturated fat), 248 mg cholesterol, 506 mg sodium, 7 g carbohydrate, 2 g fiber, 18 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.