Sausage, Rice and Egg Scramble with spinach and tomatoes makes a healthy, gluten free and protein rich breakfast.
Course Breakfast
Cuisine American
Keyword easy rice with sausage, rice with scrambled egg, sausage egg spinach
Prep Time 5 minutesminutes
Cook Time 50 minutesminutes
Total Time 13 minutesminutes
Servings 4
Calories 649kcal
Author Plating Pixels
Ingredients
1cupbrown rice
2 ¼cupswater
12eggs
1tablespoonhalf and half
1green oniondiced
¾teaspoongarlic powder
½teaspooncumin
½teaspoonpaprika
½teaspoonssalt
¼teaspoonpepper
4pre-cooked sausagessliced
4cupspacked spinach leaves
2cupscherry tomatoes
Instructions
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.