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Leftover Boudin Blanc Sausage Scramble  with Spinach

What do you do when you have cooked too much sausage from the night before with great friends? Turn it into breakfast!!! Last night we had friends over and cooked up a few too many links of Boudin Blanc sausages. Boudin Blanc is a traditional French style sausage made with chicken, pork, milk, and a touch of brandy. Since it is a lighter style of sausage it goes with practically anything…….. Like a scramble!!! Through in some veggies, whip up some eggs and your breakfast is complete!



3-4 Eggs whipped

2 Boudin Blanc Sausages

1 cup spinach

2tsp olive oil

2 TBSP onion, diced

Parmesans Cheese

Salt and Pepper



Add a few teaspoons of olive oil to a saute pan and caramelize diced onions for 5 mins or until translucent. Slice up Boudin Blanc sausages, if not already sliced from the night before, and add to onions. Toss in a few handfuls of spinach leaves and let cook for 1 minute until slightly wilted. Add in beaten eggs and gently stir till eggs are cooked to your preferred liking. Top off with shredded Parmesan cheese and season with salt and pepper. You can easily make this meal gluten free or paleo but not adding the cheese. What a great, quick, easy, and healthy breakfast!!!


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