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Egg-Free Breakfast Skillet

5 from 1 reviews

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!

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Ingredients

For the Breakfast Skillet:

For the Sauce:

Instructions

  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.