Dairy-Free Scrambled Eggs with Spinach and Sausage
Start your mornings on a flavorful note with Dairy-Free Scrambled Eggs with Spinach and Sausage—a protein-packed breakfast that's as nutritious as it is satisfying. This recipe combines fluffy scrambled eggs, enriched with unsweetened almond milk for a creamy texture without dairy, and a medley of savory ingredients including browned dairy-free sausage, tender baby spinach, and aromatic onions and garlic. It's cooked to perfection in olive oil, creating a deliciously wholesome dish that's ideal for those following a dairy-free lifestyle. Ready in just 30 minutes, this hearty breakfast is not only easy to make, but it's also brimming with nutrients and bold flavors. Perfect for feeding a family or meal-prepping for the week, this dairy-free scrambled egg recipe is your go-to for a satisfying start to the day!
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Ingredients
- 6 large eggs
- 0.25 cup unsweetened almond milk
- 2 tablespoons olive oil
- 3 cups fresh spinach leaves
- 4 dairy-free sausage links
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 cup chopped onions
- 2 cloves minced garlic
Directions
Step 1
Crack the eggs into a mixing bowl and add the unsweetened almond milk, salt, and pepper. Whisk together until fully combined and set aside.
Step 2
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the dairy-free sausage links and cook them, turning occasionally, until evenly browned and heated through, about 6-8 minutes. Remove the sausages from the skillet and set them aside to cool slightly, then slice them into bite-sized pieces.
Step 3
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onions and cook until they are translucent, about 3-4 minutes.
Step 4
Add the minced garlic to the skillet and sauté for an additional 30 seconds until fragrant.
Step 5
Add the fresh spinach leaves to the skillet and cook, stirring frequently, until they are wilted, about 2-3 minutes.
Step 6
Pour the egg mixture into the skillet over the cooked spinach and onions. Let the eggs sit for a few seconds before gently stirring with a spatula. Continue cooking and gently folding the eggs until they begin to solidify but are still creamy, about 3-4 minutes.
Step 7
Stir in the sliced sausage pieces and continue to cook the scrambled eggs until they are fully set but still moist.
Step 8
Remove the skillet from heat. Serve immediately and enjoy a delicious, dairy-free breakfast with friends or family.
Nutrition Facts
| Serving size | (766.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1338.6 |
| Total Fat 99.1g | 0% |
| Saturated Fat 25.4g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 1116mg | 0% |
| Sodium 3408.4mg | 0% |
| Total Carbohydrate 30.0g | 0% |
| Dietary Fiber 7.0g | 0% |
| Total Sugars 7.6g | |
| Protein 79.1g | 0% |
| Vitamin D 262.0IU | 0% |
| Calcium 434.8mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 1511.0mg | 0% |
Source of Calories