Paleo Scrambled Eggs with Sausage and Vegetables
Start your day with a vibrant and wholesome breakfast using this Paleo Scrambled Eggs with Sausage and Vegetables recipe! Packed with protein from perfectly seasoned eggs and juicy pork sausage, and combined with nutrient-rich vegetables like bell peppers, spinach, and onions, this dish is a balanced and flavorful way to fuel your morning. The recipe uses simple, all-natural ingredients, aligning seamlessly with a paleo lifestyle—no added sugars, fillers, or processed foods. With just 25 minutes total, this one-pan meal is quick, easy, and ideal for busy mornings. Savory garlic and olive oil tie the flavors together beautifully, creating a hearty and satisfying dish that’s perfect on its own or paired with avocado slices for an extra boost of healthy fats. Whether you're paleo, gluten-free, or just craving a nutritious breakfast, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 6 large eggs
- 8 oz uncooked pork sausage (no added sugar or fillers)
- 1 medium bell pepper (any color, diced)
- 2 cups baby spinach
- 2 tbsp olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Crack the eggs into a mixing bowl. Season with salt and black pepper, and whisk until well combined. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and minced garlic to the skillet. Sauté until the onion becomes translucent, about 2-3 minutes.
Add the pork sausage to the skillet, breaking it up with a wooden spoon as it cooks. Cook until the sausage is browned and fully cooked, about 5-6 minutes.
Add the diced bell pepper to the skillet and sauté for another 2 minutes until they start to soften.
Add the baby spinach to the skillet and cook until wilted, about 1-2 minutes.
Transfer the sausage and vegetable mixture to a plate and cover to keep warm.
Reduce the heat to medium-low and add the remaining tablespoon of olive oil to the skillet.
Pour the whisked eggs into the skillet. Let them sit undisturbed for 30 seconds, then gently stir with a spatula.
Continue to cook, stirring occasionally, until the eggs are scrambled to your desired level of doneness, about 3-5 minutes.
Add the sausage and vegetable mixture back into the skillet with the eggs. Gently fold everything together until well mixed.
Serve immediately, garnished with additional black pepper if desired.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 3360 mg | 146% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.4 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 308 mg | 24% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1320 mg | 28% | |
*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.
