Description
A quick, 10-minute weeknight dinner hack featuring eggs, pre-cooked turkey sausage, spinach, and salsa. This high-protein, low-effort meal is perfect for busy evenings and reheats well for leftovers.
Ingredients
Scale
- 2 large eggs
- 2 links pre-cooked turkey sausage, sliced
- 1 cup fresh spinach
- 1/4 cup shredded cheddar or Monterey Jack cheese
- 2–3 tablespoons salsa
- 1 tablespoon butter or olive oil
- Salt and pepper to taste
- Optional: 1/2 avocado, sliced
- Optional: Hot sauce
- Optional: 2 green onions, sliced
Instructions
- Slice the turkey sausage into half-moons and crack the eggs into a small bowl, adding a pinch of salt and pepper. Whisk gently.
- Heat an 8-inch non-stick skillet over medium heat and add the butter or olive oil until it shimmers.
- Add the sliced sausage to the pan and warm through for about 2 minutes, stirring occasionally.
- Push the sausage to the side and pour the whisked eggs into the empty space. Let sit for 10 seconds, then gently stir to create creamy curds.
- Scatter the fresh spinach over the eggs and sausage. The residual heat will wilt the spinach in about 30 seconds.
- Sprinkle the shredded cheese over the top and spoon the salsa over the eggs. Cover the pan with a lid or plate for 30 seconds to steam-melt the cheese.
- Serve immediately, optionally topped with avocado and green onions.
Notes
Use pre-cooked sausage for speed. Do not overbeat the eggs to maintain a creamy texture. Spoon salsa on top rather than mixing it in to prevent watery eggs. This recipe does not freeze well due to the eggs; store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of milk.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3
- Sodium: 650
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 6
- Fiber: 2
- Protein: 26
Keywords: high protein, quick dinner, weeknight meals, egg bowl, turkey sausage, 10 minute recipe, keto friendly, gluten free option