Veggie Saugage and Eggs
Start your day with the perfect balance of protein and veggies in this hearty and wholesome Veggie Sausage and Eggs recipe! Featuring golden-brown veggie sausage links alongside creamy scrambled eggs packed with sautéed bell peppers, red onions, and nutrient-rich baby spinach, this dish is as nutritious as it is flavorful. A touch of shredded cheddar cheese melts into the eggs for a decadent twist, while freshly chopped parsley adds a vibrant finishing touch. Ready in just 25 minutes, this easy-to-make breakfast or brunch option is both vegetarian-friendly and endlessly satisfying. Whether you're meal prepping or enjoying a leisurely morning, this recipe is sure to delight!
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Recipe Information
Ingredients
- 4 pieces Veggie sausage links
- 4 large Eggs
- 2 tablespoons Milk
- 2 tablespoons Olive oil
- 0.5 cup Bell pepper (diced)
- 0.25 cup Red onion (diced)
- 1 cup Baby spinach (chopped)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Cheddar cheese (shredded, optional)
- 1 tablespoon Fresh parsley (chopped, optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat.
Add the veggie sausage links to the skillet and cook for 4-5 minutes, turning occasionally, until browned and heated through. Remove the sausages from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced bell pepper and red onion, and sauté for 3-4 minutes, or until softened.
Stir in the chopped baby spinach and cook for an additional minute, just until wilted. Remove the vegetables from the skillet and set aside.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Lower the heat to medium-low and pour the egg mixture into the skillet. Let the eggs cook undisturbed for 30 seconds, then gently stir and scramble until just set, about 2-3 minutes.
Return the sautéed vegetables to the skillet and fold them into the scrambled eggs. If desired, sprinkle shredded cheddar cheese over the mixture and allow it to melt slightly.
Serve the scrambled eggs alongside the cooked veggie sausages. Garnish with fresh parsley, if desired, and enjoy!
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 2899 mg | 126% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 11.1 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 708 mg | 54% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1543 mg | 33% | |
*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.
