Bell Pepper Egg Rings with Sautéed Spinach and Chicken Sausage



1 bell pepper any color

6 eggs

2 cups spinach

6 apple gate chicken sausage (They have lots of flavors to choose from, I like the chicken and apple flavor)

1-2 tablespoons coconut oil for cooking




1. Wash bell peppers and remove stem and seeds.  Cut the stem out with a small knife in a circular motion. Remove seeds and slice the pepper into thing slices length wise, try to keep as many slices in one piece as you can, the pepper will be used as a mold for the egg to cook in.

2. In a frying pan heat 1 tablespoon of coconut oil and place the pepper ring in the pan and cook for about 2 minutes on each side. Crack one egg into the middle of the pepper. Turn the heat to low and cover with a lid for 3-4 minutes or until the white of the egg is cooked but the center remains runny.

3. Meanwhile in a separate pan brown each side of the chicken sausages. These come already cooked so all you need to do is heat them up. I like to cut them in half, length wise, but you can definitely leave them whole.

4. Sautee 1-2 cups of spinach until wilted and serve alongside eggs and sausage.