Egg-Free Breakfast Skillet

Preparation 00:10 Cook Time 00:15 Total Time 0:25 Serves 6-8     adjust servings

 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 bulk pork breakfast sausage (without casing)
  • 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 breakfast sausage 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


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