During our Whole30 experience, we discovered that we feel better (and have more energy!) when we have some protein with breakfast. Scrambled eggs, hard-boiled eggs, omelets—all those things are great ways for us to start our day, but sometimes we really want something more exciting than just eggs. You too?
Taft dreamed up this breakfast stir-fry as a simple but satisfying alternative—mostly because we had a bell pepper about to go bad. 🙂 The best part is you can chop everything up beforehand and just dump it into the pan for a quick cooked breakfast in the morning.
Check out that lovely pan of breakfast-y goodness, but don’t drool on your phone—it’s bad for the battery.
The ingredient list is simple, and the recipe is easy to adapt if you have different items on hand. We’ve discovered several delicious variations ourselves. Today’s stir-fry features pre-cooked chicken and apple sausage, bell peppers, onion, olive oil, Italian seasoning, crushed red pepper, and salt. So far, we’ve tried other types of sausage and tried using paprika as our main seasoning. It’s pretty hard to go wrong as long as you choose flavors you enjoy. 🙂
If you know how to use a knife and cutting board, this recipe is for you. If you don’t, Google it, then come back here!
We chop a bell pepper, an onion, and a sausage into bite-size pieces. (Your bite-size might be smaller or larger than ours, but we’re talking about pieces somewhere between a nickel and a quarter.) Above we have two bell peppers pictured; we used about 1/2 of each for this batch, and about 1/4 of that huge Vidalia sweet onion. Usually we just chop up one pepper and one smaller onion, but we liked the look of red pepper and yellow peppers, and a Vidalia onion was what we had available. Any kind of onion should work.
Heat about a tablespoon of olive oil in a nonstick skillet over medium to medium-high heat. Toss in the peppers. A minute later, toss in the onion. Four or five minutes later, the sausage. A minute later, a pinch of salt, about 1/2 tsp Italian seasoning, and a dash of red pepper flakes. Stir in the spices, dish onto plates, and serve!
Complicated, we know. 😉
For more ideas, check out our list of gluten-free breakfast options!
Sausage: We used Aidells Chicken & Apple Sausage, which is labeled gluten-free. We love this brand and this flavor! If you use this sausage, this breakfast stir-fry meets Whole30 requirements. So add it to your list of Whole30 recipes (whether you’re on the diet right now or you’re just looking to add some new grain-free, sugar-free breakfast choices). Many types of sausage are gluten-free; pre-cooked is more likely to be labeled. If you’re using uncooked sausage, you’ll want to put it in the pan first and make sure it’s cooked thoroughly before eating. (We’d rather you didn’t get sick.)
Bell Peppers: Naturally GF. Any kind of bell pepper works. Poblano or other low to medium-heat peppers could probably work too.
Onion: Naturally GF. As we said above, any kind should work: Vidalia, Spanish, red, white, you name it!
Olive oil: We used Berio oil purchased at Costco (to refill our original bottle of Carlini olive oil)—both are gluten free. Oil is almost always safe. Grapeseed, vegetable, or avocado oil would work as well. Coconut oil might work too—we haven’t tried it yet.
Salt and red pepper flakes: Kirkland Signature brand from Costco works well for us, and both are gluten free.
Italian Seasoning: McCormick Tuscan-Style works well for us. It’s not technically marked as gluten free, but we’ve had no issues. (Not all McCormick blends are gluten free, so be careful.) Italian seasoning is usually a mixture of thyme, marjoram, rosemary, oregano, basil, sage, and possibly garlic, so if you’ve got the spices separately you could make your own version.
And, that’s it! Now if you’ll excuse us, we have some delicious stir-fry to eat.