Skillet of turkey sausage, spinach, and feta egg white scramble

Turkey Sausage, Spinach & Feta Egg White Scramble

Name: Turkey Sausage, Spinach & Feta Egg White Scramble
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb turkey sausage; 28 egg whites; 8 oz baby spinach; 1 1/2 cups feta cheese; 1 yellow onion; 2 tbsp olive oil

A leaner scramble built on egg whites, turkey sausage, spinach, and feta.

Prep: 12 min
Cook: 18 min
Serves 8
Difficulty: easy

Egg whites scramble with browned turkey sausage, wilted spinach, and crumbled feta for a savory, leaner breakfast with a Mediterranean-leaning flavor. It holds well on the line and reheats cleanly for a next-shift breakfast.

372Cal

43gProtein

5gCarbs

19gFat

Ingredients

2 lb turkey sausage
28 egg whites
8 oz baby spinach
1 1/2 cups feta cheese
1 yellow onion
2 tbsp olive oil

Instructions

Brown the turkey sausage: Heat olive oil in a large skillet over medium-high. Brown turkey sausage, breaking it into crumbles, 8–9 minutes until cooked through.
Soften the onion and spinach: Add onion to the pan with the sausage and cook until softened, about 4 minutes. Add spinach and cook just until wilted, 1–2 minutes.
Scramble in the egg whites: Lower heat to medium-low. Pour egg whites over the sausage mixture and stir gently until just set — egg whites firm up faster than whole eggs, so pull the pan a little early.
Finish with feta: Fold in crumbled feta off the heat so it stays soft rather than melting completely into the eggs.
Hold and serve: Hold covered on low heat up to 10 minutes if service is staggered. Serve directly from the pan.

Station workflow

Brown sausage and soften vegetables before adding egg whites so the pan isn't overcrowded.
Scramble egg whites gently and pull them slightly underdone — they keep setting off the heat.
Fold feta in last so it stays in soft crumbles instead of melting away.

Cleanup

Wipe the pan while still warm — cooked egg white sets hard once it cools completely.
Wash cutting boards immediately after raw sausage prep.

Leftovers

Refrigerate covered up to 3 days.
Reheat gently on low power or in a covered skillet over low heat to keep the eggs from turning rubbery.