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
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:
- 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.
You Might Also Like:
- Whole30 Steak Breakfast Hash
- Bacon Breakfast Skillet with Ranch Home Fries
- Whole30 Sausage Hashbrown Breakfast Casserole
- Sausage and Egg Breakfast Sheet Pan Meal
- Whole30 Sausage and Egg Breakfast Sandwiches
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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.
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 occasionallyYou 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 juiceTaste for seasoning and serve
Nutrition
Calories: 290kcal | Carbohydrates: 26g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 1059mg | Potassium: 375mg | Fiber: 4g | Sugar: 9g | Vitamin A: 9747IU | Vitamin C: 24mg | Calcium: 42mg | Iron: 2mg
Servings: 4 people
Calories: 290kcal
Amazing!! This will be on heavy rotation at my house.
Thank you for sharing, I’m so glad that you liked it!
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.
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!
Do you have any recommendations on how to heat up for meal prep?
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
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
Love to hear this, thank you for sharing Lindsey!
This was delicious! Thank you for sharing this recipe 🙂
So glad you enjoyed it Maria!
THis looks os good!