Sausage, Eggs and Veggie Breakfast

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 195.2
  • Total Fat: 14.2 g
  • Cholesterol: 268.4 mg
  • Sodium: 271.1 mg
  • Total Carbs: 2.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 14.3 g

View full nutritional breakdown of Sausage, Eggs and Veggie Breakfast calories by ingredient


Introduction

I make this so I don't have to make breakfast again for days! I make this so I don't have to make breakfast again for days!
Number of Servings: 4

Ingredients

    4 Jumbo Eggs
    3 oz fresh ground pork (add the fresh herbs, peppers and nutmeg to the pork to make the "sausage")
    1/2 cup Kale, chopped
    1 cup fresh Spinach, chopped
    2 oz crumbled feta cheese

Tips

For the next day, I put one wedge into a small skillet on low heat, with a tiny bit of butter and let it heat through, flipping once.


Directions

Preheat oven to 350F. Mix fresh pork with herbs, pepper and nutmeg. Brown the mixture. While it's cooking, chop the onion, kale and spinach. Crack eggs into a medium bowl and mix in the vegetables. Add the feta cheese. Pour mixture into the skillet in which you browned the meat. Place in 350F oven for 20 minutes or until done. The middle should be firm.

Serving Size: makes four wedges when cooked in a skillet

Number of Servings: 4

Recipe submitted by SparkPeople user CONSTRESS.