Egg Free and Dairy Free Breakfast Hash

When you discover that you are allergic to egg, and sensitive to dairy, grains and legumes… your breakfast options get slim pretty quick. Especially that covered in syrup, soaking in milk, or scattered/slathered whatever-they-call-it salty and savory breakfasts that so many Americans are accustomed to (maybe that’s why so many of us are developing allergies later in life, but I digress…)

We have to start rethinking breakfast. Especially when so many of us are DRAGGING by 10:30 because breakfast just didn’t cut it and the coffee has long worn off. My husband Reed and I both have egg allergies, so this is something that I make every day. We don’t drag after like we do with energy bars or a bunch of fruit. I switch up this recipe with small variations, like the type of meat or veg from dinner the night, and use in season veggies – that really before keeps us from getting bored! I’ve literally been eating this on rotation for.four.years. Damn, if I don’t love keeping things simple. 😛

To make this, start by washing the Kale and removing the leaves from the stalk with your fingers. Sautee on medium high with about a cup of water. I typically make enough kale for my breakfast all week.

While your kale is cooking, chop your veggies of choice. I change mine depending on the season and what I have available but I pretty much always have kale, garlic, yellow squash and mushrooms on hand.

Cook the kale until all water has evaporated and the kale is tender. Remove from the pan and set aside. I store mine in the fridge in a pyrex dish on a piece of paper towel to absorb excess liquid and use throughout the week. (The kale takes a good ten minutes to cook before starting the rest of the dish. This mama doesn’t have time for that, so Sundays are usually my day to ingredient prep for the week)

Sautée your veggies. Once they are tender, add the minced garlic, precooked sausage and kale. Salt and pepper to taste.

Ingredients:

  • 1/4 Cup cooked kale
  • 1/4 Cup chopped mushrooms
  • 1/4 Cup Chopped yellow squash
  • 1/4 Cup Chopped sausage
  • 1 TBS minced garlic

Substitutions and other delicious additions:

  • Bell peppers and onion (add to the pan first as they take a little extra time to cook) precooked butternut
  • Crispy fried potatoes (fry these up first and then add them back to the pan at the end)
  • Parm or goat cheese garnish (if on-plan).
  • If eggs are your jam, you could fry one up and add to the top or add all this goodness to an omelet.

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