Whole30 Scrambled Eggs with Sausage and Vegetables
Start your day with a hearty, nutrient-packed breakfast that’s fully Whole30 compliant: Scrambled Eggs with Sausage and Vegetables. This easy and vibrant dish combines fluffy eggs, savory breakfast sausage, and colorful bell peppers, onions, and spinach for a filling meal bursting with flavor and freshness. Seasoned with parsley, salt, and black pepper, it’s perfectly balanced and elevates the classic scrambled egg recipe to a whole new level. Ready in just 25 minutes, this one-pan meal is ideal for busy mornings or weekend brunches. Pair it with fresh fruit or creamy avocado slices for a wholesome, satisfying start to your day. Perfect for Whole30 enthusiasts or anyone seeking a healthy, delicious breakfast option!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 8 oz compliant breakfast sausage
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 small yellow onion
- 2 cups baby spinach
- 1 tbsp extra virgin olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley
Instructions
Begin by preparing all the vegetables. Dice the red bell pepper, green bell pepper, and yellow onion into small, bite-sized pieces. Chop the fresh parsley finely. Set everything aside separately.
In a medium bowl, crack the eggs and whisk them until they are well combined. Season with salt and black pepper, then set aside.
Heat a large non-stick skillet over medium heat and add the extra virgin olive oil.
Once the oil is hot, add the diced onion and sauté for about 2 minutes until it begins to soften.
Add the diced red and green bell peppers to the skillet. Cook for another 3 minutes, stirring occasionally, until the vegetables start to soften.
Push the vegetables to one side of the skillet and add the compliant breakfast sausage to the other side. Use a spatula or wooden spoon to break the sausage into small pieces. Cook for about 5 minutes until the sausage is browned and cooked through.
Combine the sausage and vegetables together in the skillet, then add the baby spinach. Stir and cook for an additional 1-2 minutes until the spinach is wilted.
Lower the heat to medium-low and pour the whisked eggs over the sausage and vegetable mixture. Allow the eggs to sit undisturbed for about 30 seconds then gently stir with a spatula, scrambling them into the sausage and vegetable mix.
Continue to cook, stirring gently, until the eggs are fully cooked and no longer runny.
Remove the skillet from heat and sprinkle the chopped parsley over the top.
Serve hot with a side of fresh fruit or avocado slices for a complete Whole30 compliant meal.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 3256 mg | 142% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 12.6 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 323 mg | 25% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1600 mg | 34% | |
*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.
