Ingredients
- 1 lb Sugar-Free Pork Breakfast Sausage From U.S. Wellness Meats*
- 1 tsp coconut oil
- 4 cups shredded cabbage or slaw mix
- 1 cup grated carrots
- 1 cup chopped/shredded kale
- 3 tbsp coconut aminos divided
- 2 tbsp pure sesame oil divided
- 1 bunch scallions thinly sliced white/light green and green parts separated
- 3 cloves garlic minced
- 2 tsp grated fresh ginger about 1” peeled and grated
- 4 eggs or 1 per person, for frying, optional**
- Coconut oil for cooking, as needed
- Sea salt and pepper for eggs to taste
Instructions
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Have all ingredients chopped, grated and ready to cook before beginning.
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In a large skillet add 1 tsp coconut oil and heat over medium high, add breakfast sausage and cook, stirring until browned, breaking up lumps, about 1-2 minutes. Remove with a slotted spoon and set aside, do not drain fat.
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Reduce heat to medium and add cabbage or slaw mix, carrots and kale, cook and stir for about a minute until beginning to soften, then add the white scallions, ginger and garlic, adding extra coconut oil if necessary and adjusting heat to prevent burning.
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Cook another minute or two, then add 2 tbsp coconut aminos and 1 1/2 tbsp sesame oil to the skillet and stir, lower heat and add the sausage back in, stir to combine well. Remove from heat and garnish with green onion.
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In a separate skillet, fry the eggs (if including) to preference using additional coconut oil, sprinkle with sea salt and pepper to taste.
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Serve egg roll mixture in bowls, drizzle on more coconut aminos and sesame oil if desired and serve topped with a fried egg. Enjoy!
Recipe Notes
*You can use any ground meat of choice, however if you use plain ground meat I recommend seasoning it with sea salt, pepper, and Primal Palate Breakfast Blend
**Nutrition stats include 1 egg per serving
Nutrition
Calories: 389kcal
Carbohydrates: 9g
Protein: 21g
Fat: 29g
Saturated Fat: 9g
Cholesterol: 196mg
Sodium: 337mg
Potassium: 559mg
Fiber: 2g
Sugar: 3g
Vitamin A: 5860IU
Vitamin C: 39.3mg
Calcium: 87mg
Iron: 1.9mg