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.
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
Notes
If adding tomatoes to this sausage breakfast skillet recipe, add them after cooking the mushrooms and sausage. Saute till tender, about 5 minutes, then remove from heat and add spinach. Store leftovers in the fridge in a covered container for 3-5 days.