Ally
This quick & easy meal prep sausage and veggie breakfast has no eggs, is whole30 and paleo approved, and is completely delicious!
Ever since I did the Whole30 I have been way too obsessed with Aidell’s apple chicken sausage. It’s such a quick, easy, and delish breakfast option for this girl that despises eggs. How do you get through a Whole30 without eggs? This is how. Pan fry a pack of sausage and veggies and enjoy day after day after day. Quick. Easy. Portable. Heat-up-able at work. Amazing.
For busy weeks, you really can’t beat this easy on-the-go breakfast. Could you throw and egg on it if your heart desires? Absolutely. Could it also be lunch? Heck yes. Will your dog love these sausages too? Oh yeah, (speaking from experience, what can I say I’m a sucker for those eyes).
- 1 4-pack of Aidell's chicken apple sausage, (or other compliant brand)
- Avocado oil or olive oil
- 1 sweet potato, peeled and diced into small, ½" cubes
- Salt and pepper
- 12 oz. bag fresh spinach
- Optional: mustard, for dipping
- Heat a large, cast iron or metal skillet over medium heat.
- Place the 4 sausages in the skillet, and cook, turning every couple minutes until all sides are very golden brown. This took me about 7-8 minutes.
- Remove the sausages from the skillet and set aside.
- Drizzle a Tbsp. of oil in the skillet and add the sweet potatoes.
- Season with a pinch of salt and pepper, and toss to coat. Let them cook about 5 minutes, stirring occasionally.
- Add the spinach a handful at a time, stirring until wilted slightly before adding another handful.
- Sprinkle the spinach with salt and pepper and another drizzle of oil if you think it needs help wilting.
- Once the spinach has cooked down and the sweet potatoes are soft, about 2-3 more minutes, remove everything from the skillet.
- You may want to put the sausage back in the skillet for a minute to warm if you're eating immediately, or you can portion 2 sausages and half the veggies into tupperware containers.
- Serve with mustard for dipping, if you'd like!
