Low Sodium Scrambled Eggs with Spinach and Sausage
Wake up to a wholesome and heart-healthy breakfast with this Low Sodium Scrambled Eggs with Spinach and Sausage recipe! Packed with protein from fluffy, perfectly cooked eggs and savory low-sodium sausage, this dish is balanced by the vibrant addition of sautéed fresh spinach. A touch of unsalted butter and creamy milk ensures rich, velvety scrambled eggs, while black pepper adds a gentle spice. Ready in just 20 minutes, this easy, low-salt breakfast is perfect for those looking to enjoy flavorful, satisfying meals without compromising on sodium content. Whether you’re meal-prepping or savoring a leisurely morning, this nutrient-filled dish pairs beautifully with whole-grain toast or a side of fresh fruit.
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Ingredients
- 4 pieces large eggs
- 2 links low-sodium sausage
- 2 cups fresh spinach
- 1 tablespoon unsalted butter
- 0.25 teaspoon black pepper
- 2 tablespoons milk
- 1 teaspoon olive oil
Directions
Step 1
Crack the eggs into a bowl and add the milk and black pepper. Whisk the mixture thoroughly until well combined. Set aside.
Step 2
Remove the sausage casing and crumble the low-sodium sausage into a non-stick skillet. Place the skillet over medium heat and cook the sausage until it is browned and cooked through, about 5 minutes. Remove the sausage from the skillet and set aside.
Step 3
In the same skillet, add the olive oil followed by the fresh spinach. Sauté the spinach over medium heat until wilted, about 2 minutes. Remove the spinach from the skillet and set aside with the sausage.
Step 4
Reduce the heat to low and add the unsalted butter to the skillet. Once melted, pour the egg mixture into the skillet. Allow the eggs to cook, undisturbed, for about 1 minute.
Step 5
Using a spatula, gently stir the eggs, cooking them slowly and scraping the bottom of the skillet to form soft curds. Keep stirring occasionally until the eggs are softly set but still slightly runny in places, about 2 to 3 minutes more.
Step 6
Add the cooked sausage and sautéed spinach back into the skillet, folding them gently into the scrambled eggs until well combined and fully cooked. Serve immediately.
Nutrition Facts
| Serving size | (488.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 939.2 |
| Total Fat 78.7g | 0% |
| Saturated Fat 27.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 857.7mg | 0% |
| Sodium 619.7mg | 0% |
| Total Carbohydrate 11.9g | 0% |
| Dietary Fiber 1.6g | 0% |
| Total Sugars 3.4g | |
| Protein 50.6g | 0% |
| Vitamin D 173.0IU | 0% |
| Calcium 251.0mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 632.5mg | 0% |
Source of Calories