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Sweet Potato and Apple Sausage Breakfast Skillet

This Sweet Potato and Apple Sausage Breakfast Skillet is the perfect healthy and egg-free breakfast. It is my go-to when I want to meal prep a delicious and nutritious breakfast. You are sure to love this sweet and savory combo!

*Originally posted 08/2019; updated 12/2020

sweet potato and apple sausage breakfast in a stainless steel skillet

What You Need:

  • Chicken Apple Sausage – My favorite Whole30 one is from Aidells, but Sam’s Club has a compliant option as well.
  • Sweet Potato
  • Green Apple – I use Granny Smith because it has some tartness to it, it’s not too sweet.
  • Onion
  • Spinach
  • Salt
  • Lemon – The pop of acidity really brings it all together.

Let’s Make Breakfast:

  1. Heat the oil in a large skillet over medium heat and brown the sliced sausage, then remove from pan.
  2. Add in the sweet potato, salt and onion and cook for about 10 minutes, stirring occasionally. You want to get a little color on the sweet potato and it should be just starting to get tender.
  3. Then add in the diced green apple and spinach. Continue to sauté until spinach is wilted and potatoes are tender. Stir in the cooked sausage and lemon juice.
  4. Taste for seasoning and serve.

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Sweet Potato and Apple Sausage Breakfast Skillet

Sara
This Sweet Potato and Apple Sausage Breakfast Skillet is the perfect healthy and egg-free breakfast.
4.91 from 31 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 4 people
Calories 290 kcal

Ingredients
  

  • 1 Tbls Avocado Oil or oil of choice
  • 4 links Chicken Apple Sausage sliced
  • 1 Sweet Potato peeled and diced
  • 1/4 cup Onion diced
  • 1 Green Apple diced
  • 2 cups Spinach fresh
  • 1/4 tsp Sea Salt
  • 1 Lemon

Instructions
 

  • Heat the oil in a large skillet over medium heat and brown the sliced sausage, then remove from pan
  • Add in the sweet potato, salt and onion and cook for about 10 minutes, stirring occasionally
    You want to get a little color on the sweet potato and it should be just starting to get tender
  • Then add in the diced green apple and spinach. Continue to sauté until spinach is wilted and potatoes are tender
  • Stir in the cooked sausage and lemon juice
    Taste for seasoning and serve

Nutrition

Calories: 290kcalCarbohydrates: 26gProtein: 15gFat: 16gSaturated Fat: 3gCholesterol: 60mgSodium: 1059mgPotassium: 375mgFiber: 4gSugar: 9gVitamin A: 9747IUVitamin C: 24mgCalcium: 42mgIron: 2mg
Keyword breakfast, paleo, whole 30
Tried this recipe?Mention @thebetteredblondie

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20 Comments

  1. 5 stars
    This was SO good! I substituted the spinach for kale, and added half a lemon instead of a whole one. Finally, healthy can also mean tasty 😋!

    1. 5 stars
      Loved that this was quick, easy and healthy! I ate it for breakfast and dinner, and the egg on top was just as good!

  2. 5 stars
    So good! This is the first time trying chicken sausage and boy was it tasty. I was a little hesitant about trying this recipe because of that but I’m so glad I did. I’m on an AIP diet so this will definitely be on my rotation for breakfast meal prep.

    1. 5 stars
      Tried this a yr ago for a family weekend breakfast. Everyone loved it. My sister and daughter have egg allergies so this was a great option for everyone. With or without eggs it is wonderful. Was asked to bring it again this yr.. Thank you.

  3. 5 stars
    I was getting sick of eggs and overnight oats for breakfast meal preps so I whipped this up last week for the entire week. Loved it so much, I made it again this week.

    Thank you!!
    Lindsey

    1. 5 stars
      Hi Cheyenne, I usually just heat it up in the microwave for 30 seconds to a minute, but you can also warm it back up in a skillet

  4. 5 stars
    Delicious. I am not a sweet potato fan but try to incorporate them where I can because they are healthy. That being said, I love a good breakfast skillet. I did make a few alterations. My potatoes were very small so I used two, I had half of a red bell pepper that needed using so in it went with the onion, and I added some sage, thyme and rosemary. It turned out so well that I will definitely be making this again. Thanks for the recipe and the inspiration.

    1. 5 stars
      I am so glad to hear that you enjoyed it and I LOVE when you make a recipe your own by using what is in your fridge. That is how I always do it too. Thank you for sharing!

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