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5 from 2 votes

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.
Prep Time5 minutes
Cook Time15 minutes
Servings: 4 servings
Author: Ashley McCrary


  • 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


  • Clean and quarter the Brussels sprouts and slice the yellow onions. Remove the sausage from the package and slice as desired.
  • Heat a medium size skillet over medium/high heat with 1 tbsp olive oil.
  • First, add in the sausage along with the onions and cook for 5 minutes.
  • 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).
  • 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.
  • 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.
  • Remove the eggs and add desired amount to plate and serve the sausage and Brussels sprout mixture over the top. ENJOY!