Brunch Whole30 Style

Jeff absolutely loves eggs, and our typical weekend brunch usually consists of my bacon, egg, and cheese crescents, or scrambled eggs with bacon, or (my favorite) pancakes with a side of eggs for Jeff. Since we’re doing Whole30, the crescents and pancakes are not allowed and we’ve had bacon and eggs the last two weekends, so I wanted to try something new.

I made this turkey sausage and spinach egg bake for Jeff and reserved some of the sausage for me (because I’m not a big egg fan). I served it up with a quick salad and it was the perfect start to a lazy weekend. Check out the recipes below!

Turkey Sausage and Spinach Egg Bake

Ingredients:

  • 1 lb ground turkey sausage
  • 1/4 yellow onion, diced
  • 1 cup spinach 
  • 6 large eggs
  • Salt
  • Pepper
  • Avacado oil

Instructions:

  • In a skillet, sauté the diced onions in about a tablespoon of avacado oil for about 3 minutes over medium high heat (until they begin to become transparent).
  • Add the turkey sausage to the onions and cook until browned (5 to 7 minutes).
  • Drain sausage and onion mixture on paper towels to remove excess oil.
  • Spray a cast iron skillet with avacado oil and toss in the spinach. Spoon the turkey sausage mixture over the spinach.
  • In a small mixing bowl, whisk the eggs, salt, and pepper together. Make sure to break up all the yolks.
  • Pour the egg mixture over the sausage and spinach. 
  • Bake at 400 degrees for 12-15 minutes, until the eggs are cooked through and set up.

Spinach, Walnut, and Apple Salad

Ingredients:

  • 1 cup spinach
  • 1 gala apple, cubed
  • 1 snack sized box of raisins
  • Red onion
  • 1 lemon
  • 1 tablespoon police oil
  • Handful of toasted walnuts

Instructions:

  • In a large bowl, combine the spinach, apples, raisins, red onion, and walnuts.
  • Squeeze the juice of 1/2 a lemon over the salad. Add 1 tablespoon of olive oil.
  • Toss greens to coat in the olive oil and lemon juice mixture. 

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