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!
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:
- Chicken and Sweet Potato Breakfast Bowl
- Bison Plantain Breakfast Bowl
- Chorizo and Potato Breakfast Bowl
- Chorizo Sheet Pan Breakfast
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!
PrintEgg-Free Breakfast Skillet
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!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8 1x
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
Hi, the instructions aren’t super clear so just had a question. Do you break the casing on the breakfast sausage and crumble the meat up to cook it? Or do you cook the sausages whole? Also, in the instructions you mention ground beef but there is no ground beef in the ingredients. Is it missing or was this a typo?
Hi that’s a typo, it should just say breakfast sausage! I’ve edited the recipe to reflect that, and you’ll be removing the breakfast sausages from the casing, though we used ground breakfast sausage with no casings here.