1. Heat the olive oil in a large non-stick skillet over medium heat. Add the ground turkey sausage, breaking it up with a spoon as it cooks. Stir occasionally until it’s fully browned and cooked through, about 5-7 minutes. There should be no pink visible.

2. Once the sausage is cooked, add the fresh spinach to the skillet. Stir it in with the sausage and cook for 2-3 minutes, or until the spinach wilts down significantly.

3. While the sausage and spinach are cooking, crack the eggs into a medium bowl. Add the milk, salt, and pepper. Whisk vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy.

4. Push the sausage and spinach mixture to one side of the skillet, creating an open space. Pour the whisked egg mixture into the empty side of the pan. Let it sit undisturbed for about 30 seconds until the edges just begin to set.

5. Using a spatula, gently push the cooked edges of the eggs towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue to cook, gently folding and stirring, until the eggs are set but still slightly moist. Then, gently fold the sausage and spinach mixture into the scrambled eggs until everything is well combined.

6. Transfer the breakfast bowl mixture to individual bowls. Serve hot and enjoy!