the Breakfast Salad. (Whole30, Paleo)
 
Prep time
Total time
 
Dana:
Serves: 1 serving
Ingredients
  • Ingredients
  • 2 handfuls arugula (or your favorite salad greens)
  • Leftover veggies (about 1 handful each) - roasted brussels sprouts + sweet potatoes pictured here!
  • 1 italian sausage, sliced (sub your favorite leftover protein!)
  • 1 egg
  • ¼c Kraut or pickled vegetables (favorite: Farmhouse Culture)
  • Hot sauce, for serving
Directions
  1. Heat a small skillet over medium heat. Add the sliced sausage, and brown it on one side (about 2-3 minutes).
  2. Flip the sausage over, then push it to the side and crack and egg in the pan - allow it to cook until the white is cooked through, but the yolk is still a little runny (between 3-5 minutes).
  3. While the egg is cooking, assemble the rest of your salad. Start with the greens, add your leftover veggies (warm them up in the skillet or microwave if you like!), and the kraut. Top with the egg, sausage, and hot sauce if you like!
  4. Pro tip: use that runny yolk as a dressing for the greens. Devour.
Notes
Always make sure to check ingredients to make sure they are Whole30 compliant on your proteins if you're buying sausage from the store!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/the-breakfast-salad-whole30-paleo/