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Breakfast Skillet

Breakfast Skillet

Author: Juliana Sampaio Recipe Type: Breakfast | Cuisine: American Serves: 1
Total Time: 15 | Prep Time: 5 | Cook Time: 10


  • 1/2 link chicken sausage
  • 2-3 baby bell peppers
  • 1 cup baby spinach
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4-5 cherry tomatoes, quartered
  • 1/4 large avocado (1/2 if avocado is small), sliced


  1. Heat skillet to medium heat. While skillet is preheating, chop baby bell peppers and chicken sausage into bite size pieces.
  2. Place chicken sausage and baby bell peppers into skillet and cook until sausage is slightly browned and peppers have softened.
  3. Add spinach to skillet and cook until spinach has wilted down.
  4. In a separate bowl, crack eggs and whisk until combined.
  5. Pour whisked eggs into skillet along with salt and pepper.
  6. Stir ingredients together until eggs are cooked through. Remove from heat once eggs are cooked.
  7. Garnish eggs with tomatoes and avocado and enjoy!


This recipe can be enjoyed at Stage 4 of the bariatric surgery post-operative diet.

Top this delicious breakfast skillet with your favorite hot sauce! 

Nutrition Information

Serving Size: 1 Calories: 291
Fat: 18g
Saturated Fat: 5g
Carbohydrates: 10g
Dietary Fiber: 5g
Protein: 20g