Whole30 Scrambled Eggs with Sausage and Vegetables

Start your day with a flavorful and wholesome breakfast by trying this Whole30 Scrambled Eggs with Sausage and Vegetables recipe. Packed with protein-rich eggs, savory compliant breakfast sausage, and a vibrant medley of bell peppers, onions, and baby spinach, this dish is the perfect blend of nutrition and bold flavors. Sautéed to perfection in extra virgin olive oil and seasoned with fresh parsley, it’s a satisfying one-pan meal that’s ready in just 25 minutes. Ideal for busy mornings or meal prep, this gluten-free, dairy-free, and Whole30-compliant recipe pairs beautifully with fresh fruit or avocado for a complete, feel-good start to your day.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 6 large eggs
• 8 oz compliant breakfast sausage
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 small yellow onion
• 2 cups baby spinach
• 1 tbsp extra virgin olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley

Directions

Step 1

Begin by preparing all the vegetables. Dice the red bell pepper, green bell pepper, and yellow onion into small, bite-sized pieces. Chop the fresh parsley finely. Set everything aside separately.

Step 2

In a medium bowl, crack the eggs and whisk them until they are well combined. Season with salt and black pepper, then set aside.

Step 3

Heat a large non-stick skillet over medium heat and add the extra virgin olive oil.

Step 4

Once the oil is hot, add the diced onion and sauté for about 2 minutes until it begins to soften.

Step 5

Add the diced red and green bell peppers to the skillet. Cook for another 3 minutes, stirring occasionally, until the vegetables start to soften.

Step 6

Push the vegetables to one side of the skillet and add the compliant breakfast sausage to the other side. Use a spatula or wooden spoon to break the sausage into small pieces. Cook for about 5 minutes until the sausage is browned and cooked through.

Step 7

Combine the sausage and vegetables together in the skillet, then add the baby spinach. Stir and cook for an additional 1-2 minutes until the spinach is wilted.

Step 8

Lower the heat to medium-low and pour the whisked eggs over the sausage and vegetable mixture. Allow the eggs to sit undisturbed for about 30 seconds then gently stir with a spatula, scrambling them into the sausage and vegetable mix.

Step 9

Continue to cook, stirring gently, until the eggs are fully cooked and no longer runny.

Step 10

Remove the skillet from heat and sprinkle the chopped parsley over the top.

Step 11

Serve hot with a side of fresh fruit or avocado slices for a complete Whole30 compliant meal.

Nutrition Facts

Serving size	(966.0g)

Amount per serving	% Daily Value*
Calories	1352.4

Total Fat 102.3g	0%
Saturated Fat 34.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1252.1mg	0%
Sodium 3255.5mg	0%
Total Carbohydrate 31.4g	0%
Dietary Fiber 8.5g	0%
Total Sugars 12.6g
Protein 74.6g	0%

Vitamin D 246IU	0%
Calcium 322.6mg	0%
Iron 11.2mg	0%
Potassium 1599.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.5%

Protein: 22.2%

Carbs: 9.3%