Ingredients:

  • 1 lb breakfast sausage, bulk
  • 8 large eggs
  • 1/4 cup whole milk
  • 1 large red bell pepper, diced
  • 1/2 medium yellow onion, finely chopped
  • 2 cups fresh baby spinach, chopped
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 large avocado, sliced
  • 1 tbsp fresh cilantro or chives, chopped

Instructions:

  1. Place a 12-inch heavy-bottomed skillet over medium-high heat. Add the breakfast sausage, breaking it into bite-sized chunks. Cook undisturbed for 3 minutes to develop a deep brown crust, then continue cooking until fully browned. Remove sausage with a slotted spoon, leaving the rendered fat in the pan.
  2. Reduce heat to medium. Add the diced red bell pepper and chopped onion to the skillet. Sauté in the rendered sausage fat for 4 minutes until the vegetables are tender and slightly blistered.
  3. In a large mixing bowl, whisk together the 8 eggs, whole milk, sea salt, and black pepper until well combined and slightly frothy.
  4. Add the chopped baby spinach to the skillet with the vegetables. Pour the egg mixture over the top. Use a silicone spatula to gently fold the eggs until they are about 80% set—glossy and soft.
  5. Fold the cooked sausage and shredded cheddar cheese back into the skillet. Remove from heat immediately to allow carry-over cooking to finish the eggs without making them rubbery.
  6. Divide the mixture into 4 meal prep containers or bowls. Top with fresh avocado slices and cilantro or chives just before serving.