I’ve been a fan of the breakfast salad concept for years. Especially after a tough workout and a protein smoothie, it’s blissful to take a hot shower, throw on some sweatpants and tuck into a bowl of nutrient-dense veggies tossed with breakfast sausage and eggs and a swirl of sriracha. When there’s kale involved (we got a bunch in our Hungry Harvest delivery this week), I prefer turning the salad situation into a sauté to soften the leafy greens. And that’s exactly what I did after a HIIT workout this weekend.
Recipe: 5-Minute Sunday Brunch Sauté for One
🌱Ingredients
– 3 Eggs
– Trader Joe’s Vegan Chicken-less Seasoning Salt
– Black pepper
– 3 tbsp. Nutritional yeast
– Coconut aminos
– Olive oil
– 3 Large kale leaves
– 1 c. Frozen corn
– 1 c. Shredded carrots
– 2 MorningStar Farms Original Veggie Sausage Patties
– Sriracha
🌱Make It
Rinse and roughly chop the kale leaves. Place a large, non-stick pan over medium-high heat and add a swirl of olive oil. Toss the kale, carrots, sausage patties and corn into the pan, and drizzle with the coconut aminos. Stir in the nutritional yeast and a hefty dash of the Vegan Chicken-less Seasoning Salt along with a dash of pepper. You can always place a pot lid over the pan to speed up the heating process.
When the sausage patties are thawed enough, roughly chop them with a spatula. Crack the three eggs into the pan (option to just use the egg whites, depending on your nutritional preferences). Stir into the vegetable mixture – and keep stirring frequently until everything is cooked through.
Throw into a bowl and drizzle with sriracha for some extra heat.
