In a large skillet over the stove top, cook and crumble breakfast sausage until no longer pink. Drain most of the grease, but leave a little (about 1/2 to 1 Tbsp.) so the eggs won't stick to the pan. Add chipotle peppers, sun-dried tomatoes, green onion and eggs. Add salt and pepper to taste. Scramble eggs while cooking over the stove top while moving the mixture around with a spatula.

When egg mixture is almost done, add feta and spinach and cook until spinach wilts and eggs are done to your liking.

Serve immediately on toasted bagels, English muffins, or rolls.