Spinach, Sausage, Rice and Egg Scramble
Sausage, Rice and Egg Scramble with spinach and tomatoes makes a healthy, gluten free and protein rich breakfast.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 13 minutes
- 1 cup brown rice
- 2 ¼ cups water
- 12 eggs
- 1 tablespoon half and half
- 1 green onion diced
- ¾ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoons salt
- ¼ teaspoon pepper
- 4 pre-cooked sausages sliced
- 4 cups packed spinach leaves
- 2 cups cherry tomatoes
Bring lightly salted water to boil in a saucepan. Stir in rice, cover and simmer on low for 45 minutes, or until cooked. Remove lid, fluff with fork and set aside.
In a medium bowl whisk together eggs, half and half, green onion, garlic powder, cumin, paprika, salt and pepper.
Heat a large non-stick pan to medium heat, lightly grease and add egg mixture. Cook, stirring and folding often, until fluffy and mostly cooked; about 5 minutes.
Stir in sausage, spinach and tomatoes. Reduce heat to medium-low, cover and cook until spinach is wilted and sausage is heated.
Stir cooked rice into egg scramble and serve immediately.
Calories: 649kcal | Carbohydrates: 42g | Protein: 34g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 553mg | Sodium: 1062mg | Potassium: 850mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4120IU | Vitamin C: 26.6mg | Calcium: 143mg | Iron: 5.7mg