Sun-Dried Tomato Basil Breakfast Skillet
An incredibly easy one pan meal, this sun-dried tomato basil breakfast skillet can really be made for any meal! Gluten-free, grain-free, low-carb, ketogenic and dairy-free.
sun-dried tomatoes in olive oil
To a large skillet, add coconut oil and sausage. Cook over medium heat until no longer pink, approximately 6-8 minutes.
Crack 12 eggs into the pan, stirring immediately to scramble.
Once eggs are no longer see through, add in sun-dried tomatoes and spinach and cook over medium low heat until the spinach is wilted.
Sprinkle with chopped basil and enjoy!
Nutrition Facts (per serving, 1/6th of batch): 597 calories, 54 g fat, 6 g total carbs, 1 g fiber (5 g net carbs), 25 g protein
© 2020 - The Harvest Skillet (theharvestskillet.com)