This is my new go-to breakfast for the work week, is low-carb and makes a perfectly balanced portion for each day. I’ve also made with variations such as Hungarian Paprika, Cayenne and Creole seasonings – I would suggest omitting the salt if using those, as it ends up overly salty with the added seasoning.
12 oz. Mild italian Sausage meat
5 oz chopped spinach (fresh, not frozen)
1/4lb crumbled feta cheese
½ cup heavy cream
½ cup unsweetened plain almond milk
½ tsp salt
¼ tsp black pepper