Here’s something special to serve to your people for breakfast this weekend, straight from The Whole30 Cookbook. This recipe combines spicy, smoky sausage; creamy scrambled eggs; tender butter head lettuce leaves; and the fresh flavor of pico de gallo or hot sauce. (Top with cilantro and avocado for extra credit.) We think it’s the perfect weekend Whole30 brunch dish, but they taste just as good at dinner time.
Scrambled Egg Breakfast Tacos With Quick Cider-Chipotle Breakfast Sausage.
For the Sausage
- 1/4 cup apple cider
- 1 teaspoon kosher salt
- 1 teaspoon ground chipotle chile pepper
- 1 teaspoon dried sage, crushed, or 1 tablespoon finely chopped fresh sage
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pound ground pork
For the Eggs
- 1 tablespoon Clarified Butter or ghee
- 8 large eggs
- Kosher salt and black pepper
- 12 butter head lettuce leaves
- Whole30-compliant pico de gallo or hot sauce
- Chopped avocado (optional)
- Fresh cilantro leaves (optional)
Make the Sausage
IN a large bowl, combine the apple cider, salt, chipotle, sage, thyme, black pepper, garlic powder, and onion powder. Add the ground pork and use your hands to thoroughly mix in the seasonings.
IN a large skillet, cook the sausage over medium-high heat until browned, using a wooden spoon to break up the meat into small pieces as it cooks. Use a slotted spoon to transfer the sausage to a bowl. Pour off any fat remaining in the skillet and wipe out the skillet.
Make the Eggs
SET the skillet in which you cooked the sausage over medium heat and add the butter. In a medium bowl, whisk the eggs just until the yolks are broken. Pour the eggs into the skillet. Cook, stirring often, until they reach the desired doneness. Season with salt and black pepper.
DIVIDE the sausage and eggs among the lettuce leaves. Top with pico de gallo and, if desired, avocado and cilantro.
Melissa Hartwig is a Certified Sports Nutritionist who specializes in helping people change their relationship with food and create life-long, healthy habits. She is the co-creator of the original Whole30 program, the New York Times bestselling author of The Whole30 and It Starts With Food, and has been featured by Dr. Oz, Good Morning America, the Wall Street Journal, Details, Shape, Outside, and SELF. Melissa has presented more than 150 health and nutrition seminars worldwide, and provides support to more than 1.5 million people a month through the Whole30 website.