Whole30 Scrambled Eggs with Spinach and Sausage
Power up your morning with these hearty and nutritious Whole30 Scrambled Eggs with Spinach and Sausage! This quick and easy breakfast recipe features fluffy scrambled eggs whisked with creamy coconut milk, perfectly paired with savory Whole30-compliant sausage and fresh spinach for a boost of greens. Cooked in fragrant coconut oil, this dish is packed with flavor while being dairy-free, gluten-free, and Paleo-friendly. Ready in just 20 minutes, it’s the ideal high-protein, low-carb option to keep you energized and satisfied throughout your day. Perfect for anyone following the Whole30 lifestyle or simply seeking a wholesome breakfast, this one-pan wonder will become a staple in your clean eating rotation!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 large eggs
- 2 tablespoons coconut milk
- 1 tablespoon coconut oil
- 2 links Whole30-compliant sausage
- 2 cups fresh spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Begin by cracking the eggs into a medium-sized mixing bowl. Add in the coconut milk, salt, and black pepper. Whisk the mixture thoroughly until the eggs are well beaten and everything is combined.
Step 2
Place a large non-stick skillet over medium heat and add the coconut oil. Allow the oil to melt and coat the pan evenly.
Step 3
While the oil is heating, remove the sausage from casing if necessary and crumble or slice it into small pieces.
Step 4
Add the sausage to the skillet and cook for 4-5 minutes or until it is fully browned and cooked through, stirring occasionally.
Step 5
Once the sausage is cooked, add the fresh spinach to the skillet. Stir gently and cook for about 2 minutes, or until the spinach is wilted.
Step 6
Pour the egg mixture into the skillet with the sausage and spinach. Let it sit unstirred for about 30 seconds until it starts to set around the edges.
Step 7
Using a spatula, gently stir and scrape the skillet from the edges inward to form curds, allowing the uncooked eggs to flow onto the hot surface of the skillet.
Step 8
Continue to cook, stirring gently until the eggs are just cooked through and still slightly soft and creamy. Be careful not to overcook as the eggs will continue to cook slightly off the heat.
Step 9
Remove the skillet from heat and serve the scrambled eggs hot, dividing them evenly among serving plates.
Nutrition Facts
| Serving size | (477.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 839.9 |
| Total Fat 65.0g | 0% |
| Saturated Fat 29.8g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 844mg | 0% |
| Sodium 2514.7mg | 0% |
| Total Carbohydrate 8.7g | 0% |
| Dietary Fiber 1.6g | 0% |
| Total Sugars 2.8g | |
| Protein 50.6g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 212.9mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 710.2mg | 0% |
Source of Calories