Spinach Eggs

The hardest thing for me when I began my first Whole30 was what to eat for breakfast.  I am a cold cereal and milk person.  In fact, I still to this day sometimes crave a crunchy bowl of cereal drowned in creamy cold milk. Unfortunately, the lactose from the milk and the grain from the cereal do not agree with me, and let's not even talk about all that sugar -there's a ton!

So, Spinach Eggs became my go-to breakfast.  They're quick and easy and only require 3 main ingredients (2 if you want to leave out the sausage and go vegetarian)., and you can whip them up in less than 5 minutes.

Now let's talk about the health benefits of this dish. Did you know spinach ranks as one of the most nutrient-dense of all foods?  This dark, leafy vegetable is an excellent source of folate, antioxidant carotenoids and vitamins K, C, A, E and B-6. It’s also a good source of magnesium, riboflavin and potassium.  All sorts of good-for-you stuff!  Eggs are incredibly nutritious as well. They're also high on the satiety index, which means they make you feel full longer -that's a good thing.

This recipe yields 1 serving

Spinach Eggs

1 tablespoon coconut oil

1/2 Aidell's Chicken Apple Sausage

2 eggs

salt and pepper to taste

1 cup spinach leaves, washed and dried

In a non-stick skillet, melt coconut oil.  Dice sausage into small bite-size pieces. Brown sausage pieces in oil over medium heat.  Once sausage is brown, crack in the eggs, and add the spinach. Stir everything together.  Continue stirring until spinach is wilted and eggs are fully cooked. Remove from heat.  Salt and pepper to taste.