Egg Beaters scrambled with slow-roasted tomatoes, onion, fresh spinach and mushrooms. With three chicken apple sausage links, fresh fruit and dry whole wheat toast. 505 calories

In a skillet over medium heat, cook the chicken apple sausage links until browned and cooked through, about 8-10 minutes. Remove from the skillet and set aside.

Prepare the Sausages

In the same skillet, add olive oil and heat over medium heat. Add diced onions and sliced mushrooms. Sauté for about 5 minutes until onions are translucent and mushrooms are tender.

Sauté the Vegetables

Stir in the chopped spinach and slow-roasted tomatoes. Cook until the spinach wilts, about 2-3 minutes.

Add Spinach and Tomatoes

Pour in the Egg Beaters, stirring gently to combine with the vegetables. Cook until the eggs are set, about 3-4 minutes. Season with salt and black pepper to taste.

Scramble the Eggs

While the eggs are cooking, toast the whole wheat bread slices until golden brown.

Toast the Bread

Plate the spinach and mushroom scramble alongside the cooked sausage links, fresh fruit, and toast. Enjoy!

Serve

spinach & mushroom scramble

Recipe information

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