Dairy-Free Scrambled Eggs with Sausage
Elevate your breakfast routine with this flavorful and satisfying Dairy-Free Scrambled Eggs with Sausage recipe. Perfect for those avoiding dairy, this dish combines creamy scrambled eggs whisked with unsweetened almond milk and a hint of turmeric for a gorgeous golden hue. The addition of sautéed red bell peppers and onions adds a delightful pop of color and sweetness, while smoky, hearty dairy-free breakfast sausage ties the meal together. Finished with a sprinkle of fresh chives for a touch of brightness, this easy, 30-minute recipe is a wholesome and nutrient-packed way to start your day. Whether you’re catering to dietary restrictions or simply seeking a nourishing breakfast idea, this dairy-free meal is sure to become a morning staple.
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup unsweetened almond milk
- 2 tablespoons olive oil
- 8 links dairy-free breakfast sausage
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh chives
- 0.25 teaspoon turmeric powder
- 0.5 medium red bell pepper
- 0.5 small onion
Instructions
In a medium bowl, crack the eggs and whisk them together with almond milk, salt, black pepper, and turmeric powder until well combined. Set aside.
Chop the red bell pepper and onion into small diced pieces.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for 3-4 minutes or until the vegetables are tender.
Remove the sautéed vegetables from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the dairy-free sausage links and cook over medium heat, turning frequently, for 5-7 minutes or until nicely browned and cooked through. Remove the sausages from the skillet and set aside.
Pour the egg mixture into the already warm skillet. Cook over medium-low heat, stirring gently and continuously for about 3-5 minutes until just set but still slightly runny in parts.
Return the sautéed vegetables to the skillet with the eggs. Cook for another minute, gently folding the vegetables into the eggs without over-scrambling.
Remove from heat and garnish with freshly chopped chives.
Serve the scrambled eggs alongside the cooked sausage links for a satisfying and dairy-free breakfast meal.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 4848 mg | 211% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 13.8 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 456 mg | 35% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1887 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
