Scrambled Eggs, Spinach, and Sausage Breakfast Bowl

Instructions

Step 1: Crack the eggs into a bowl and whisk them together with the milk, a pinch of salt, and black pepper until smooth.

Step 2: Heat the olive oil in a skillet over medium heat. Add the sliced sausage and cook for 4–5 minutes until browned on both sides.

Step 3: Remove the sausage from the skillet and set aside.

Step 4: In the same skillet, add the spinach and cook for 2–3 minutes until wilted. Season lightly with salt and pepper.

Step 5: Transfer the spinach to a plate and keep warm.

Step 6: Add the butter to the skillet over low heat. Pour in the egg mixture and gently stir with a spatula until soft and fluffy.

Step 7: Sprinkle the scrambled eggs with garlic powder and paprika while cooking for extra flavor.

Step 8: Assemble the bowl by adding the scrambled eggs, sautéed spinach, and browned sausage slices.

Step 9: Serve warm with additional black pepper or paprika if desired.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat the sausage and spinach in a skillet over medium heat until warmed through.

Microwave the scrambled eggs in short 20-second intervals to avoid overcooking.

For the best texture, prepare fresh scrambled eggs when serving leftovers.