1. Heat the olive oil in a large skillet or non-stick pan over medium-high heat. Add the chopped onion and bell pepper, cooking for about 5-7 minutes until they start to soften. Push the vegetables to one side of the pan, then add the ground turkey or chicken sausage to the other side. Break up the meat with a spoon and cook until it’s browned and cooked through, about 8-10 minutes. Once cooked, stir the meat and vegetables together.

2. Add the fresh spinach to the skillet. Stir it into the hot meat and vegetable mixture. The spinach will wilt quickly, usually within 2-3 minutes. Continue stirring until all the spinach has softened and reduced in volume.

3. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.

4. Pour the egg mixture evenly over the meat and vegetable mixture in the skillet. Reduce the heat to medium-low.

5. Let the eggs cook undisturbed for 3-5 minutes, or until the edges begin to set. Then, gently scramble the eggs with a spatula, stirring occasionally, until they are cooked to your desired doneness but still slightly moist. Avoid overcooking, as this can make the eggs rubbery.

6. Sprinkle the shredded cheese evenly over the cooked egg mixture in the skillet. Cover the skillet with a lid for 1-2 minutes, or until the cheese is melted and bubbly.

7. Divide the breakfast mixture evenly among individual serving bowls.

8. Top each bowl with diced avocado. Add a dash of hot sauce or a spoonful of salsa if desired. Serve immediately while warm.