Whole30 Scrambled Eggs with Spinach and Sausage
Kick-start your day with this nutritious and flavorful Whole30 Scrambled Eggs with Spinach and Sausage recipe—a perfect combination of protein-packed ingredients and fresh veggies. Featuring creamy eggs whisked with coconut milk, tender spinach, and savory, Whole30-compliant sausage, this dish is cooked to perfection in coconut oil for a wholesome and energizing meal. Ready in just 20 minutes, this paleo-friendly breakfast is ideal for busy mornings and pairs beautifully with a side of avocado or roasted sweet potatoes. Perfect for Whole30 enthusiasts, gluten-free eaters, or anyone seeking a satisfying, healthy start to the day, these scrambled eggs deliver on both taste and nourishment in every bite.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons coconut milk
- 1 tablespoon coconut oil
- 2 links Whole30-compliant sausage
- 2 cups fresh spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by cracking the eggs into a medium-sized mixing bowl. Add in the coconut milk, salt, and black pepper. Whisk the mixture thoroughly until the eggs are well beaten and everything is combined.
Place a large non-stick skillet over medium heat and add the coconut oil. Allow the oil to melt and coat the pan evenly.
While the oil is heating, remove the sausage from casing if necessary and crumble or slice it into small pieces.
Add the sausage to the skillet and cook for 4-5 minutes or until it is fully browned and cooked through, stirring occasionally.
Once the sausage is cooked, add the fresh spinach to the skillet. Stir gently and cook for about 2 minutes, or until the spinach is wilted.
Pour the egg mixture into the skillet with the sausage and spinach. Let it sit unstirred for about 30 seconds until it starts to set around the edges.
Using a spatula, gently stir and scrape the skillet from the edges inward to form curds, allowing the uncooked eggs to flow onto the hot surface of the skillet.
Continue to cook, stirring gently until the eggs are just cooked through and still slightly soft and creamy. Be careful not to overcook as the eggs will continue to cook slightly off the heat.
Remove the skillet from heat and serve the scrambled eggs hot, dividing them evenly among serving plates.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 2515 mg | 109% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.8 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 213 mg | 16% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 710 mg | 15% | |
*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.
