Sausage and Bacon Breakfast Skillet

Do any other moms out there feel like they like they had a parenting win when they can get their kids to eat their veggies? I have to admit that I do. And sometimes the hardest meal to do that with is breakfast.  One thing that has helped is making Breakfast Skillets.  Even though they do not always look like a traditional Breakfast Skillet, ours are packed with lots of flavor and yes lots of veggies. 

Loaded with vegetables including red, green, yellow, and orange peppers, Brussels sprouts, white onions. mushrooms, spinach, green onions, tomatoes, and topped with avocados, this skillet is just as delicious as it was colorful.

I begin by sautéing the garlic, onions, and sweet peppers, and sweet potatoes, mushrooms, sausage, and bacon in the oil for about 2 minutes.

Then I add in the Brussels Sprouts, asparagus, garlic powder, cayenne pepper, salt, black pepper, and coconut aminos and then stir everything together and continue cooking on medium heat until the sweet potatoes are soft. I then add in the spinach and continue cooking for about another 3 minutes, stirring occasionally.  I then crack the eggs in a separate bowl and add then to the top of the skillet (for sunny side  up eggs, or you can also scramble them in if you prefer) with a little black pepper over them, cover and reduce to medium low.

Yield: 4

Sausage and Bacon Breakfast Skillet

Sausage and Bacon Breakfast Skillet

Loaded with vegetables, this breakfast skillet is just as delicious as it is colorful.

Ingredients

  • 8 Pasture Raised Eggs
  •   2 TBSP Extra Virgin Olive Oil or Avocado Oil
  • 2 Garlic Cloves, peeled and diced
  • 3 Adielles Organic Sausages, cut lengthwise, and diced
  • 2 Slices of Applegate Turkey Bacon, cut into small pieces
  • 6 Asparagus, ends chopped off and cut in fourths
  • 1 Cup of White Onions, diced
  • 1-2 Green Onions, diced
  • 6-8 Brussels Sprouts, cut in half and diced
  • 1/2 Cup of Mushrooms, diced
  • 3-4 grape tomatoes, cut in half
  • 1/2 Large Sweet Potato, cut in small cubes
  • 6-8 Sweet Peppers, seeded and diced
  • 1 Cup Baby Spinach
  • 1 Avocado, peeled, diced
  • 2 TBSP Coconut Aminos
  • 1 TBSP Garlic Powder
  • 1 TSP Sea Salt
  • 1 TSP Black Pepper
  • 1/4 TSP Cayenne Pepper

Instructions

    1. Begin by sautéing the garlic, onions, and sweet peppers, and sweet potatoes, mushrooms, sausage, and bacon in the oil for about 2 minutes.

    2. Then add in the brussels sprouts, asparagus, garlic powder, cayenne pepper, salt, black pepper, and coconut aminos and then stir everything together and continue cooking on medium heat until the sweet potatoes are soft.

    3. Add in the spinach and continue cooking for about another 3 minutes, stirring occasionally. 

    4. Crack the eggs in a separate bowl and add then to the top of the skillet (for sunny side  up eggs, or you can also scramble them in if you prefer) with a little black pepper over them, cover and reduce to medium
    low.

    5. Let that cook until the eggs are done and remove from the heat. 

    6. Serve it with a couple slices of avocado on top.




.Enjoy,

Stephanie

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