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.
Servings: 4 servings
Ingredients
- 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
- 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!