Healthy Breakfast Skillet without Eggs

5 — Votes 6 votes

Healthy Breakfast Skillet without Eggs

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 Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: - 8 servings

Author: Cassy Joy Garcia

Ingredients

For the Breakfast Skillet:

2 pounds bulk pork breakfast sausage without casing
1 head 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.

Nutrition