Yesterday I enjoyed a beautiful Sunday afternoon with my first x-country ski of the season, a 5-mile trip to my old stomping grounds on the mountain. While I had debated going at all, due to the 11 degree weather, there was zero wind and sunny skies so I layered up, put on my balaclava and went for it. The hour and forty-five minute ski in the crisp air left me quite hungry for dinner last night, and also for breakfast this morning. For breakfast, I decided to make a quick, light scramble using our elk breakfast summer sausage.

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1-egg Sausage and Spinach Scramble

  • 1 egg (local if possible!)
  • 1 T. medium salsa
  • 1 T. +/- raw breakfast sausage
  • 1 T. shredded cheddar
  • 2 T. spinach (I used frozen, fresh would be fine, too)
  • sprinkle of black pepper
  1. Spray a frying pan with cooking spray and cook breakfast sausage until no longer pink.
  2. Re-spray the pan with cooking spray, crack egg into pan and scramble with fork.
  3. Add in spinach (still frozen is fine) and salsa.
  4. Cook on medium heat until eggs set up and top with a large pinch of shredded cheddar.
  5. Sprinkle with black pepper. Breakfast is served!
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