4 Servings 25 min Cook
2 Tbsp Butter
8 Oz Sausage
1/2 Onion Onions
3 Parsnip Parsnips
1 Cup chopped Carrots
2 Cup Spinach
1/2 Cup diced Mushrooms
1/2 Tsp Salt
1/2 Tsp Pepper
4 Large Egg
Heat 1 tbsp of the butter over medium high heat.
Add the sausage and brown until cooked through, about 6-10 minutes or until no longer pink, set sausage aside.
Return pan to heat and add remaining 1 tbsp of butter.
Sauté the onion for about 3 minutes, or until fragrant.
Add remaining vegetables, salt and pepper, and continue cooking for about 8-10 minutes, until the parsnips are tender.
Add back in the sausage to the pan and heat through for about a minute.
Serve with eggs cooked to desired preference.