Ingredients:

  • 8 oz (225g) Whole30-compliant breakfast sausage
  • 1 tbsp olive oil (15 ml)
  • 1 small yellow onion, diced (approx. 1/2 cup)
  • 1 clove garlic, minced (approx. 1 tsp)
  • 1/4 tsp dried sage
  • 1/4 tsp dried thyme
  • Pinch of red pepper flakes (optional)
  • 1 tbsp olive oil (15 ml)
  • 1 cup sliced mushrooms (about 75g)
  • 1 cup broccoli florets, chopped into small pieces (about 100g)
  • 1/2 red bell pepper, diced (approx. 1/2 cup)
  • Salt and pepper to taste
  • 4 large eggs
  • 1 tbsp water (15 ml)
  • Salt and pepper to taste
  • 1 avocado, sliced
  • Optional garnishes: chopped fresh parsley, hot sauce, compliant salsa

Instructions:

  1. Brown the Whole30 compliant sausage in a large skillet over medium heat. Remove sausage and set aside.
  2. Add olive oil to the same skillet. Sauté diced onion until softened (about 5 minutes). Add minced garlic, sage, thyme, and red pepper flakes (if using) and cook for another minute until fragrant.
  3. Add mushrooms, broccoli, and bell pepper to the skillet. Sauté until tender-crisp, about 8-10 minutes. Season with salt and pepper.
  4. While veggies cook, whisk eggs with water, salt, and pepper. Cook in a separate skillet. Scramble to your liking.
  5. Divide the sautéed vegetables between two bowls. Top with crumbled sausage and scrambled eggs.
  6. Arrange avocado slices on top. Garnish with chopped parsley, hot sauce, or compliant salsa (if desired). Serve immediately.