Heat a large heavy-bottomed skillet (preferably cast iron) over medium heat. Add the sausage and cook it for 5-7 minutes, or until browned and crisp. Make sure to break up the sausage into bite sized pieces as you stir.
1 pound breakfast sausage
Remove the sausage using a slotted spoon and leave the grease in the pan.
Add the potatoes to the pan and cook them for 5 minutes, or until they are just starting to become tender.
3 cups diced potatoes
Add the onion and cook it with the potatoes for an additional 5-7 minutes, or until the onions are tender and the potatoes are golden brown.
½ cup diced onion
Add the garlic, thyme, and spinach and cook for an additional minute. Remove the pan from the heat and season with salt and pepper to taste.
2 cloves garlic, ½ teaspoon minced fresh thyme, 1½ cups fresh spinach
For Fried Eggs: Heat a large nonstick skillet over medium heat. Add the butter and allow it to melt. Add the eggs and cook for 2-3 minutes, or until they are golden brown around the edges. Flip and cook for an additional minute for over medium or 3 minutes for hard-cooked eggs. Season with salt and pepper.
2 tablespoons unsalted butter, 4 large eggs
For Scrambled Eggs: Whisk the eggs with ¼ cup of milk or cream. Add the butter to a large nonstick skillet and allow it to melt. Add the beaten eggs and cook them, stirring constantly, for 3-4 minutes or until the eggs are just set and no longer runny. Season with salt and pepper to taste.