Dairy-Free Scrambled Eggs with Sausage
Start your day with a flavorful and hearty breakfast with this Dairy-Free Scrambled Eggs with Sausage recipe! Perfect for those avoiding dairy, this dish combines fluffy, almond milk-infused scrambled eggs with the savory goodness of dairy-free breakfast sausage. Enhanced by sautéed red bell peppers, onions, and a hint of turmeric for a warm, golden hue, every bite is packed with wholesome flavor. Fresh chives add a touch of brightness, making it a well-rounded breakfast that’s quick, satisfying, and easy to prepare in just 30 minutes. Enjoy this protein-rich, crowd-pleasing meal that’s guaranteed to power up your morning while staying entirely dairy-free!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 6 large eggs
- 0.25 cup unsweetened almond milk
- 2 tablespoons olive oil
- 8 links dairy-free breakfast sausage
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh chives
- 0.25 teaspoon turmeric powder
- 0.5 medium red bell pepper
- 0.5 small onion
Directions
Step 1
In a medium bowl, crack the eggs and whisk them together with almond milk, salt, black pepper, and turmeric powder until well combined. Set aside.
Step 2
Chop the red bell pepper and onion into small diced pieces.
Step 3
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for 3-4 minutes or until the vegetables are tender.
Step 4
Remove the sautéed vegetables from the skillet and set aside.
Step 5
Add the remaining 1 tablespoon of olive oil to the skillet. Add the dairy-free sausage links and cook over medium heat, turning frequently, for 5-7 minutes or until nicely browned and cooked through. Remove the sausages from the skillet and set aside.
Step 6
Pour the egg mixture into the already warm skillet. Cook over medium-low heat, stirring gently and continuously for about 3-5 minutes until just set but still slightly runny in parts.
Step 7
Return the sautéed vegetables to the skillet with the eggs. Cook for another minute, gently folding the vegetables into the eggs without over-scrambling.
Step 8
Remove from heat and garnish with freshly chopped chives.
Step 9
Serve the scrambled eggs alongside the cooked sausage links for a satisfying and dairy-free breakfast meal.
Nutrition Facts
| Serving size | (910.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1941.2 |
| Total Fat 137.6g | 0% |
| Saturated Fat 37.9g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 1116mg | 0% |
| Sodium 4847.8mg | 0% |
| Total Carbohydrate 36.5g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 13.8g | |
| Protein 119.6g | 0% |
| Vitamin D 268.0IU | 0% |
| Calcium 456.3mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 1886.6mg | 0% |
Source of Calories