Try this sausage breakfast skillet with mushrooms and spinach for a unique and savory start to the morning. Made without eggs, it’s a departure from the usual breakfast skillet, yet is still high in protein and plenty of flavor.
We are all about a delicious high protein breakfast, and we continue to switch it up with what you typically think of when it comes to breakfast. Case in point, this delicious berry breakfast salad, or this savory salmon breakfast platter or this amazing sweet potato breakfast bowl!
This sausage skillet breakfast is the perfect recipe for those who aren’t in the mood for eggs, but still want something plenty savory and packed with protein.
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Why you’ll love this sausage breakfast skillet recipe
- Quick and easy to make, ready in less than 20 minutes!
- Great for meal prep, as you can make a big batch and portion out several servings for the days ahead. Tastes great reheated!
- High in protein and extra nutrients thanks to the mushrooms and spinach.
- Egg free to suit personal taste preferences or allergies/food sensitivities.
- Versatile, feel free to add more veggies and also works great for dinner too!
Ingredients
- Chicken sausage, sliced about 1″ thick on the diagonal. See below for recommendations on brands of sausage we recommend.
- Mushrooms, baby bella recommended, washed and cut in half. Do not cut into thin slices, we want them thick so they stay nice and meaty in texture and don’t shrivel up.
- Spinach – opt for baby spinach if possible, and add at the very end once the sausage skillet breakfast dish has been removed from the heat.
- Tomatoes – optional add in, see recipe notes for precise directions.
- Cooking oil, olive oil recommended. We use a bit more oil when cooking this dish than we normally would, but that’s to achieve a nice sear on the mushrooms. Cooking them on high heat in plenty of oil helps them to sear and prevents them releasing too much moisture.
- Salt and black pepper.
Easy recipe directions
Wash and dry mushrooms, slice sausage
Begin by giving the mushrooms a very quick bath in cool water. Do not let them sit more than a couple of minutes, just to help remove residual dirt.
Pat dry
With a paper towel, gently remove dirt and debris from mushrooms, then lay on a clean kitchen towel to dry as much as possible. Gently rub them with the towel to remove as much moisture as possible. Slice in half.
Cook the mushrooms
Heat a cast iron skillet or stainless steel pan over medium high heat, and add 2 tablespoon of oil. You want to have plenty of oil to cook the mushrooms, so they don’t release too much water and get a nice brown finish. Stir and cook for about 5-7 minutes, then sprinkle with about 1 teaspoon salt.
Add the sausage
Once the mushrooms are nice and brown and slightly tender, add the sausage. Cook on medium high heat for at least 5-10 minutes, until sausage turns golden brown and has a nice sear.
Finish with the spinach
Once mushrooms and sausages are cooked through, turn off the heat and then add 2 large handfuls of spinach and mix in. You want the spinach to just wilt from the residual heat from the pan and other ingredients. Serve immediately.
If you would like to add tomatoes or other veggies, simply cook them in order of tenderness. For example, if adding bell peppers, cook along with the mushrooms. For tomatoes, a very tender vegetable, add in after you cook the mushrooms and sausage.
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What sausage is recommended?
We suggest sticking with a chicken sausage to cut down on the saturated fat in this dish. Both of the options shown below have delicious flavor and contain 16 grams of protein per sausage link. Both can be found at Costco. The Sabatino’s basil and cracked pepper definitely has a stronger flavor than the Kirkland brand, so choose depending on how mild of a dish you prefer.
Other recipe notes and suggestions
This sausage breakfast skillet can obviously be eaten any time of the day! We have eaten it as dinner topped over protein pasta, or tossed in salad greens for a hearty lunch salad. I just love giving you other breakfast ideas that help you think outside the box of traditional eggs, yogurt and oatmeal.
We suggest serving this skillet as is, but if you want a heartier breakfast, serve it along side our viral egg white bites. Or any one of our overnight oats recipes would be a great way to add some fiber rich carbs.
Need more breakfast recommendations?
Sausage Breakfast Skillet
Equipment
- Cast Iron Skillet
Ingredients
- 3 chicken sausage sliced 1" thick
- 6 ounces baby bella mushrooms sliced in half
- 2 cups baby spinach heaping cups
- 2 tablespoon olive oil
- 1 teaspoon salt
- pepper to taste
Instructions
- Prep sausage and mushrooms. Slice sausages at the diagonal about 1" thick. Then give the mushrooms a very quick bath in cool water. Do not let them sit more than a couple of minutes, just to help remove residual dirt.6 ounces baby bella mushrooms, 3 chicken sausage
- With a paper towel, gently remove dirt and debris from mushrooms, then lay on a clean kitchen towel to dry as much as possible. Gently rub them with the towel to remove as much moisture as possible. Slice in half.
- Heat a cast iron skillet or stainless steel pan over medium high heat, and add 2 tablespoon of oil. You want to have plenty of oil to cook the mushrooms, so they don’t release too much water and get a nice brown finish. Stir and cook for about 5-7 minutes, then sprinkle with about 1 teaspoon salt.2 tablespoon olive oil
- Once the mushrooms are nice and brown and slightly tender, add the sausage. Cook on medium high heat for at least 5-10 minutes, until sausage turns golden brown and has a nice sear.
- Once mushrooms and sausages are cooked through, turn off the heat and then add 2 large handfuls of spinach and mix in. You want the spinach to just wilt from the residual heat from the pan and other ingredients. Serve immediately.2 cups baby spinach
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