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Breakfast Scramble with chicken sausage, spinach, arugula, bell peppers and scrambled eggs is easily cooked in a cast iron pan.

Loaded Breakfast Scramble

This one skillet Loaded Breakfast Scramble has heaps of spinach, eggs and sausage to give you the best flavors and nutrients the morning has to offer! Sun dried tomatoes and paprika sets this recipe aside from the rest!

Course Breakfast
Cuisine American
Keyword Breakfast Scramble, Easy egg and sausage scramble
Prep Time 10 minutes
Cook Time 20 minutes
Servings 5
Author sherry brubaker


  • 4 Aidells Chicken and Apple sausages sliced to 1/2 inch pieces
  • 10 eggs
  • 1/4 cup milk
  • 1 cup spinach rough chopped
  • 1 bell pepper chopped to bite size pieces
  • 1 TBS sun dried tomatoes chopped
  • 1/2 tsp salt
  • pinch of cracked pepper
  • 1/4 tsp red pepper flakes (optional)


  1. Heat a cast iron pan over medium heat. Toss in just a pinch of oil if it needs it. Add the sausage to the pan and sear on each side for 3-5 minutes.

  2. In a medium sized bowl, crack the eggs and discard the shells. Add the milk, salt, pepper, red pepper flakes, sun dried tomatoes, spinach and bell pepper. Whisk well to combine.

  3. Remove the sausage from the pan and place to the side. Pour the egg mixture into the pan, and begin to break up to egg with a spatula. Continue cooking and pushing the egg around the pan until there is there is no more runny and under cooked egg left.

  4. Add the sausage back to the pan, top with arugula, and serve! Mangia!