Since I did my mini-Whole30 reset in early September, I’ve been committed to sticking with a Whole30 eating plan 80% of the time. It starts with this easy Whole30 breakfast. I eat it 5 days a week!
At the beginning of every week, I make a big pan of roasted veggies. The veggies vary week to week, but usually include a combination of sweet potatoes, fingerling potatoes, broccoli, red onion, peppers and orange beets. I use ghee or olive oil, add some spices (the Primal Palate meat and potatoes seasoning is Whole30 compliant and my current go to, but I’ve also used plain old salt and pepper) and put it in the oven for 25-30 minutes at 425°. I use the roasted veggies as a base for breakfast.
Ever since my friend suggested andouille sausage, I’ve been hooked. I get the Brat Haus andouille sausage at Whole Foods, but you can use any kind of sausage. I use one sausage link each day.
I throw some roasted veggies in the pan to warm up while the sausage is cooking. Then I make a fried egg and add some spinach to the veggies (occasionally I’ll also add fresh tomato while the egg is cooking).
Throw it all on a plate, top with avocado and you have a healthy breakfast that will keep you full for hours. Seriously, since I’ve been eating this breakfast I only need a light lunch.
P.S. This mini cutting board is the perfect size for chopping up sausage or apples for the kids. I use it all the time. And this is my favorite pan to use for roasting. It is very easy to clean!