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Chicken sausage, eggs, and veggies in one skillet — a savory high protein breakfast that's more interesting than the same old scramble every morning.
Slice the chicken sausage links into 1/4-inch rounds. Dice the red bell pepper, zucchini, and onion into even-sized pieces for uniform cooking.
Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add the sausage slices and cook, stirring occasionally, until lightly browned (about 3–4 minutes). Remove the sausage and set aside.
Add the remaining 1 tbsp olive oil to the skillet. Increase heat slightly. Add onion and sauté for 2 minutes, then add bell pepper and zucchini. Cook, stirring often, until tender and slightly caramelized, about 6–8 minutes.
Reduce heat to medium-low. Stir in baby spinach and return sausage to the pan. Cook until spinach is wilted, about 1 minute. Season with kosher salt, black pepper, and smoked paprika.
Make six small wells in the mixture and crack an egg into each. Cover the skillet and cook gently on low heat until whites are set but yolks are still soft, 5–7 minutes. Serve immediately.
