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A skillet with Greek scrambled eggs, diced ham, cherry tomatoes, spinach, and crumbled feta cheese, with a wooden spoon resting inside.
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Greek Scrambled Eggs Recipe with Sausage

Browned sausage, blistered cherry tomatoes, and baby spinach meet soft egg curds and a bold crumble of feta. Mediterranean brunch with enough protein to mean it.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, brunch
Cuisine: Mediterranean
Servings: 2 servings
Calories: 453kcal
Author: Dee Broughton

Equipment

  • Nonstick skillet
  • Silicon Spatula

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 6 ounces feta chicken sausage merguez sausage, or Italian sausage chopped into bite-size pieces
  • 1 shallot finely diced
  • 1 clove garlic minced
  • 1 cup cherry tomatoes halved
  • 1½ cups baby spinach
  • 6 large eggs
  • ½ teaspoon kosher salt divided
  • ½ teaspoon black pepper divided
  • ½ teaspoon dried oregano
  • Crumbled feta for garnish
  • Chopped fresh parsley for garnish
  • Pita bread for serving

Instructions

  • Whisk the eggs with ¼ teaspoon salt and ¼ teaspoon black pepper until fully blended. Set aside.
    A glass bowl with whisked eggs and black pepper, a metal whisk inside. Nearby are bowls of seasoning and salt on a wooden board.
  • Heat the olive oil in a nonstick skillet over medium heat. Add the chopped sausage and cook until browned, about 2–3 minutes for fully cooked sausage or 5–7 minutes for raw Italian sausage. Transfer the sausage to a plate, leaving the drippings in the skillet.
    Diced sausage pieces are being cooked in a frying pan with a wooden spoon, seen from above. Spices, garlic, and herbs are arranged on a wooden board nearby.
  • Add more olive oil only if the pan looks dry. Add the shallot and cook, stirring occasionally, until softened and translucent, about 2–3 minutes.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  • Add the cherry tomatoes, spinach, oregano, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Cook, stirring often, until the spinach is fully wilted and the tomatoes have softened, about 2–3 minutes.
  • Lower the heat to medium-low. Pour in the eggs and gently push and fold with a silicone spatula until soft curds form and the eggs are almost set, about 2–4 minutes.
    Greek scrambled eggs with cherry tomatoes and spinach in a black skillet on a wooden floor, with a spatula resting in the pan. Nearby are garlic, herbs, and spices on a wooden board.
  • Add the sausage back to the skillet and fold just until warmed through and the eggs are set, about 30–60 seconds.
    Greek scrambled eggs with spinach and cherry tomatoes next to diced sausage pieces cooking in a black skillet on a wood surface, with seasoning, parsley, and garlic nearby.
  • Remove the skillet from the heat and let it sit for 30 seconds to finish.
  • Serve immediately with warm pita bread. Garnish with crumbled feta and fresh parsley.
    A skillet filled with Greek scrambled eggs, diced sausage, cherry tomatoes, spinach, and crumbled cheese is surrounded by pita bread, salt, pepper, herbs, and fresh vegetables on a wooden table.

Notes

  • Loukaniko (Greek pork sausage) is the most authentic swap for the sausage. Look for it at specialty or Mediterranean grocery stores.
  • If using raw Italian sausage, drain excess fat from the skillet before adding the shallot — leave just a thin coating.
  • Slow, deliberate folds once the eggs are in the pan = larger, creamier curds. Don't rush it.
  • Pull the pan off the heat while the eggs still look slightly underdone. Residual heat finishes the job.
Scaling: This recipe doubles well - use a 12-inch skillet and add 1-2 minutes to the vegetable cook time to account for the larger volume. Don't try to triple it in one pan; the eggs will steam instead of scramble. Cook in batches instead.

Nutrition

Serving: 1g | Calories: 453kcal | Carbohydrates: 12g | Protein: 32g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 551mg | Sodium: 1667mg | Potassium: 531mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3499IU | Vitamin C: 26mg | Calcium: 122mg | Iron: 5mg