Low Sodium Scrambled Eggs with Sausage and Vegetables

Elevate your breakfast game with this flavorful and wholesome recipe for Low Sodium Scrambled Eggs with Sausage and Vegetables. Packed with vibrant red and green bell peppers, fresh baby spinach, and tender onions, this protein-rich dish combines fluffy scrambled eggs with savory low-sodium sausage for a satisfying start to your day. Seasoned with black pepper and garnished with fresh parsley, this nutritious meal is perfect for those looking to reduce their sodium intake without sacrificing flavor. Ready in just 25 minutes, it’s an easy, one-pan recipe that’s ideal for busy mornings or a quick brunch. Enjoy on its own or pair with whole-grain toast for a balanced and hearty meal.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 pieces large eggs
• 4 links low-sodium breakfast sausage
• 0.5 cup red bell pepper
• 0.5 cup green bell pepper
• 0.5 cup white onion
• 1 cup baby spinach
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley
• 1 tablespoon non-dairy milk (optional)

Directions

Step 1

Start by chopping the red bell pepper, green bell pepper, and white onion into small, even-sized pieces and set aside.

Step 2

Chop the fresh parsley for garnishing and set aside.

Step 3

In a medium-sized bowl, crack the eggs and whisk them together. If desired, add the non-dairy milk for a creamier texture. Season the eggs with black pepper.

Step 4

Heat olive oil in a non-stick skillet over medium heat.

Step 5

Add the low-sodium sausage links to the skillet and cook them for about 5 minutes, turning occasionally until they are browned and cooked through. Remove the sausages from the skillet and set them aside. Once cooled slightly, slice them into bite-sized pieces.

Step 6

In the same skillet, add the chopped onion, and cook for 2-3 minutes until they start to become translucent.

Step 7

Add the bell peppers to the pan and sauté for another 2-3 minutes until they are tender.

Step 8

Add the baby spinach to the skillet and continue cooking until just wilted.

Step 9

Push the vegetables to one side of the skillet and pour the whisked eggs into the other side. Allow them to cook undisturbed for a few seconds until they start to set around the edges.

Step 10

Gently fold the eggs over themselves as they continue to cook, incorporating the vegetables gradually. Add the sliced sausages back into the pan.

Step 11

Continue cooking and gently stirring until the eggs are cooked through but still soft, which should take a couple of minutes.

Step 12

Remove the skillet from heat and serve the scrambled eggs with sausages and vegetables immediately, garnished with fresh parsley.

Nutrition Facts

Serving size	(716.7g)

Amount per serving	% Daily Value*
Calories	1050.0

Total Fat 78.7g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 1.4g
Cholesterol 864mg	0%
Sodium 884.6mg	0%
Total Carbohydrate 25.3g	0%
Dietary Fiber 5.2g	0%
Total Sugars 8.1g
Protein 63.3g	0%

Vitamin D 166.2IU	0%
Calcium 241.5mg	0%
Iron 8.3mg	0%
Potassium 1242.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.7%

Protein: 23.8%

Carbs: 9.5%