Jeff absolutely loves eggs, and our typical weekend brunch usually consists of my bacon, egg, and cheese crescents, or scrambled eggs with bacon, or (my favorite) pancakes with a side of eggs for Jeff. Since we’re doing Whole30, the crescents and pancakes are not allowed and we’ve had bacon and eggs the last two weekends, so I wanted to try something new.
I made this turkey sausage and spinach egg bake for Jeff and reserved some of the sausage for me (because I’m not a big egg fan). I served it up with a quick salad and it was the perfect start to a lazy weekend. Check out the recipes below!
Turkey Sausage and Spinach Egg Bake
- 1 lb ground turkey sausage
- 1/4 yellow onion, diced
- 1 cup spinach
- 6 large eggs
- Avacado oil
- In a skillet, sauté the diced onions in about a tablespoon of avacado oil for about 3 minutes over medium high heat (until they begin to become transparent).
- Add the turkey sausage to the onions and cook until browned (5 to 7 minutes).
- Drain sausage and onion mixture on paper towels to remove excess oil.
- Spray a cast iron skillet with avacado oil and toss in the spinach. Spoon the turkey sausage mixture over the spinach.
- In a small mixing bowl, whisk the eggs, salt, and pepper together. Make sure to break up all the yolks.
- Pour the egg mixture over the sausage and spinach.
- Bake at 400 degrees for 12-15 minutes, until the eggs are cooked through and set up.
Spinach, Walnut, and Apple Salad
- 1 cup spinach
- 1 gala apple, cubed
- 1 snack sized box of raisins
- Red onion
- 1 lemon
- 1 tablespoon police oil
- Handful of toasted walnuts
- In a large bowl, combine the spinach, apples, raisins, red onion, and walnuts.
- Squeeze the juice of 1/2 a lemon over the salad. Add 1 tablespoon of olive oil.
- Toss greens to coat in the olive oil and lemon juice mixture.