Fed & Fit

Egg-Free Breakfast Skillet

This Egg-Free Breakfast Skillet calls for crispy breakfast sausage, my go-to lemony kale, satisfying hash browns, and a delicious avocado sauce. It's a great make-ahead breakfast option for the week!

Egg-Free Breakfast Skillet

On a pretty regular rotation, I like to bring you egg-free breakfast options because I know there are A LOT of folks out there who like to (or need to) avoid them. Here are a few examples from the archives:

Egg-Free Breakfast Skillet

Egg-Free Breakfast Skillet

Egg-Free Breakfast Skillet

I like to think that the secret to a really great egg-free breakfast is a variety of flavors, textures, a breakfast-friendly protein, tasty vegetables, and SAUCE. This egg-free breakfast skillet calls for breakfast sausage, my favorite lemony-kale, potato (hash brown style), and the darn tastiest avocado sauce. If you can't find a breakfast sausage that you enjoy, know that you can use ground pork seasoned with salt, pepper, and fennel.

Know that this egg-free breakfast skillet freezes really well, if you're looking to meal prep for the freezer! The sauce maintains its green, too.

I hope you enjoy!

Egg-Free Breakfast Skillet

Preparation 00:10 Cook Time 00:15 Total Time 0:25 Serves 6-8     adjust servings
Egg-Free Breakfast Skillet
1 review

 This egg-free breakfast skillet combines hash browns, breakfast sausage, and kale, then is topped with a creamy cilantro avocado sauce for a tasty, meal prep-friendly breakfast that the family will love!


For the Breakfast Skillet

  • 2 pounds pork breakfast sausage
  • 1 head of kale, de-stemmed and roughly chopped
  • 2 tablespoons lemon juice (about 1 lemon)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 3 tablespoons ghee, butter, or other fat of choice
  • 2 pounds potatoes, shredded (or 2 pounds frozen hash browns)

For the Sauce

  • 1 small avocado
  • 1/2 cup cilantro
  • 1/2 teaspoon salt
  • 1 tablespoon lime juice
  • 2-3 tablespoons water
  • Additional cilantro, for garnish


  1. In a cast iron over medium heat, brown the breakfast sausage for 7-10 minutes, until browned and crisp. Remove from pan and set aside. 
  2. Add the chopped and de-stemmed kale to the pan along, and saute for 2-3 minutes until wilted. Add 1/4 teaspoon salt and the lemon juice, then remove from pan and set aside.
  3. Add the 3 tablespoons ghee to the pan. Once melted, add the potatoes. Season potatoes with 1/2-1 teaspoon salt, to taste, and 1/4 teaspoon pepper. Cook 5 to 6 minutes, then flip, and cook an additional 3-4 minutes, or until the potatoes are crispy and cooked through. Return the kale and ground beef to the pan.
  4. Blend together all sauce ingredients, adding in water 1 tablespoon at a time until desired consistency is achieved. Drizzle the sauce on top of the breakfast skillet and serve. 


Recipe Notes



Leave a Comment

As Seen On...