My summer field work has started and I have been so busy. I have been doing a lot of once a week cooking, but it’s just the basics so I haven’t had anything interesting to post lately. I did come up with this savory breakfast solution aimed towards people who are allergic to eggs or who eat eggs frequently and are getting tired of them. It’s basically a stir-fry in the since of the technique used, but it isn’t an Asian-influenced one. I chose some of my favorite omelet fillings and made a main course out of them. This worked for my once a week cooking, too, because I split portions up and refrigerated them. This mixture of sausage, mushrooms, spinach, and grape tomatoes is a great breakfast on its own, but also goes well with avocados, fruit, and/or eggs on the side.
Breakfast Sausage Stir-Fry with Spinach, Mushrooms, and Burst Grape Tomatoes
1 lb breakfast sausage (I used pork, but you can use any sausage you prefer)
8 oz sliced mushrooms, cut into halves or quarters depending on the size of the mushroom
1 pint grape tomatoes
1 5-oz container fresh baby spinach, coarsely chopped
1. Brown the sausage in a large skillet over medium to medium-high heat. When the sausage is about three-quarters of the way done, add the mushrooms and cook until the sausage is done and the mushrooms are soft.
2. Stir in the grape tomatoes. Place the spinach on top and cook until the steam from the bottom of the pan wilts the spinach. Stir the ingredients together and cook until the tomatoes have softened slightly and are starting to burst. Serve immediately.
- Servings per recipe: 4
- Per serving:
- Calories: 229.2
- Fat: 16.3 g
- Saturated fat: 6 g
- Cholesterol: 40 mg
- Sodium: 439.4 mg
- Carbohydrate: 10.4 g
- Fiber: 1.2 g
- Sugars: 4.8 g
- Protein: 10.1 g