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Sausage and Brussels Sprouts Scrambled Eggs

A savory and filling breakfast dish with fluffy scrambled eggs topped with Brussels sprouts, onions, and chicken apple sausage. This recipe is Whole30, Keto, Paleo, Gluten and Dairy Free. This is a great dish for breakfast, lunch or dinner.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 large eggs
  • 1 1/2 tbsp coconut milk (,unsweetened canned)
  • 1 pack chicken apple sausages (,( I use Sam’s Choice))
  • 2 cups Brussels sprouts (,quartered )
  • 1/2 cup yellow onion slices
  • 1 tbsp olive oil
  • 1/2 tsp pink sea salt
  • 1/2 tsp cracked pepper
  • 1/4 tsp garlic powder
  • 3 tsp ghee

Instructions

  1. Clean and quarter the Brussels sprouts and slice the yellow onions. Remove the sausage from the package and slice as desired.
  2. Heat a medium size skillet over medium/high heat with 1 tbsp olive oil.
  3. First, add in the sausage along with the onions and cook for 5 minutes.
  4. Next, add the Brussels sprouts to the sausage and onion mixture along with 1 tsp pf ghee, garlic powder, 1/4 tsp salt and 1/4 tsp pepper. Allow to cook until the Brussels sprouts become tender ( I would say another 7 minutes).
  5. While the sausage mixture is cooking, heat up another skillet over medium heat along with 2 tsp of ghee. Add 8 large eggs to a medium size bowl along with 1 1/2 tbsp canned coconut milk and the remainder 1/4 tsp salt and 1/4 tsp pepper. Whisk/beat together until combined.
  6. Once skillet is hot, pour in the egg mixture. As the eggs begin to heat up, gently pull the egg mixture back and forth with a spatula until the egg mixture becomes firm. Fold the eggs until there is no liquid and the eggs are solid.
  7. Remove the eggs and add desired amount to plate and serve the sausage and Brussels sprout mixture over the top. ENJOY!