Sunday Sausage & Eggs
  • 6-8 Breakfast Sausages
  • 5-6 Small Sweet Peppers
  • 1-2 Teaspoon Olive Oil
  • Salt & Pepper to Taste
  • 1-2 Tablespoons of Water
  • 3-6 Eggs
  • ½ Cup Chopped Spinach
  • 1 Teaspoon of Emeril Original Essence
  1. Heat your sauté pan on medium heat with the olive oil. Move the oil around so it covers the bottom surface. While the pan is heating, slice the tops and bottoms of the peppers, and slice them length wise, creating ringlets. Add these to the hot pan, it should sizzle, and add salt and pepper to help them along.
  2. Get your second pan ready on medium heat with some cooking spray. I use a small non-stick egg pan. Chop the spinach into small bite pieces and put aside.3. Continue to stir and move the peppers around until they start to glisten and soften, about 5 minutes. Add the sausage directly to the pan with the peppers, making sure the sausage touches the bottom of the pan with the peppers around it. Cook the sausage as normal, browning the sides.
  3. Add your eggs to the pan, top with spinach and seasoning. You can choose the manner in which you want your eggs. I scramble them in the pan as they continue to cook.
  4. When the sausages are nicely brown, add the water and stir everything around. Make sure to scrap the bottom of the pan for drippings to add to the "sauce". Cook off the water so there is not much left. Transfer the eggs and sausage to your plate and ENJOY!
Recipe by Laugh Eat Learn at