Dairy-Free Scrambled Eggs with Spinach and Sausage
Start your day with the perfect protein-packed breakfast: Dairy-Free Scrambled Eggs with Spinach and Sausage. This wholesome, nutrient-rich dish combines fluffy eggs whisked with unsweetened almond milk, savory dairy-free sausage, and vibrant spinach sautéed to perfection with garlic and onions. Ideal for those avoiding dairy, this easy recipe comes together in just 30 minutes, making it a convenient yet flavorful option for busy mornings. With the earthy freshness of spinach and the hearty warmth of seasoned sausage, each bite offers a satisfying blend of taste and texture. Perfect for a family breakfast or meal prep, serve these scrambled eggs as-is or pair them with your favorite toast or avocado for a balanced, dairy-free start to the day!
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup unsweetened almond milk
- 2 tablespoons olive oil
- 3 cups fresh spinach leaves
- 4 dairy-free sausage links
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 cup chopped onions
- 2 cloves minced garlic
Instructions
Crack the eggs into a mixing bowl and add the unsweetened almond milk, salt, and pepper. Whisk together until fully combined and set aside.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the dairy-free sausage links and cook them, turning occasionally, until evenly browned and heated through, about 6-8 minutes. Remove the sausages from the skillet and set them aside to cool slightly, then slice them into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onions and cook until they are translucent, about 3-4 minutes.
Add the minced garlic to the skillet and sauté for an additional 30 seconds until fragrant.
Add the fresh spinach leaves to the skillet and cook, stirring frequently, until they are wilted, about 2-3 minutes.
Pour the egg mixture into the skillet over the cooked spinach and onions. Let the eggs sit for a few seconds before gently stirring with a spatula. Continue cooking and gently folding the eggs until they begin to solidify but are still creamy, about 3-4 minutes.
Stir in the sliced sausage pieces and continue to cook the scrambled eggs until they are fully set but still moist.
Remove the skillet from heat. Serve immediately and enjoy a delicious, dairy-free breakfast with friends or family.
Nutrition Facts
Calories |
1339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3408 mg | 148% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 7.6 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 435 mg | 33% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1511 mg | 32% | |
*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.
