Egg & Sausage Brinner Bowls

0 Reviews

SERVINGS

4

PREP TIME

30 min

TOTAL TIME

30 min

GLUTEN FREE

YES

Packed with wholesome favorites like fluffy eggs, potatoes and all-natural breakfast sausage, we can’t get enough of this hearty brinner recipe.

This recipe is made with Jones Golden Brown® Chicken Links.

ANGB Chicken Link 5 oz
ingredients
4 red potatoes, chopped
3 tablespoons olive oil, divided
Salt and pepper
1 (7oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links or Patties, chopped
1 bell pepper, chopped
2 cups fresh spinach
4 eggs
1 tablespoon water
1 tablespoon butter
1 avocado, peeled, seeded and sliced
1 cup pico de gallo or salsa
DIRECTIONS
Preheat oven to 425˚F.

Spread potatoes onto large baking sheet. Drizzle with 2 tablespoons olive oil and season well with salt and pepper. Bake for 20-30 minutes, tossing twice, until potatoes are fork tender.

Meanwhile, heat remaining olive oil in large skillet over medium heat. Add sausage and cook for 2-3 minutes. Add chopped bell pepper and sauté for 2 more minutes. Add spinach and cook for 1-2 more minutes or just until it starts to wilt.

Add eggs to bowl with water and whisk well. Add butter to separate skillet over medium heat. Once butter is melted, add eggs to pan. Cook, turning gently, until cooked through. Season with salt and pepper.

Spoon scrambled eggs, sausages, peppers and spinach into serving bowls. Top with fresh sliced avocado and a spoonful of pico de gallo.

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Ingredients

4 red potatoes, chopped
3 tablespoons olive oil, divided
Salt and pepper
1 (7oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links or Patties, chopped
1 bell pepper, chopped
2 cups fresh spinach
4 eggs
1 tablespoon water
1 tablespoon butter
1 avocado, peeled, seeded and sliced
1 cup pico de gallo or salsa

Directions

Preheat oven to 425˚F.

Spread potatoes onto large baking sheet. Drizzle with 2 tablespoons olive oil and season well with salt and pepper. Bake for 20-30 minutes, tossing twice, until potatoes are fork tender.

Meanwhile, heat remaining olive oil in large skillet over medium heat. Add sausage and cook for 2-3 minutes. Add chopped bell pepper and sauté for 2 more minutes. Add spinach and cook for 1-2 more minutes or just until it starts to wilt.

Add eggs to bowl with water and whisk well. Add butter to separate skillet over medium heat. Once butter is melted, add eggs to pan. Cook, turning gently, until cooked through. Season with salt and pepper.

Spoon scrambled eggs, sausages, peppers and spinach into serving bowls. Top with fresh sliced avocado and a spoonful of pico de gallo.