Looking for easy healthy breakfast recipes that do not contain food allergies?
I no longer use eggs due to food allergies however this recipe almost makes me feel like there might be some egg in here.
The batter and the Butternut Squash bring everything together and trick you into thinking that there might just be an egg in here. However this recipe like all of our recipes on this site is egg free!
It helps hold everything together as well, making this a great breakfast scramble without egg. This is also a great recipe to sneak some extra veggies into your morning meal!
Begin by removing chicken sausage from the package and cut the sausages in half lengthwise, then cut into cubes. Place chicken sausage into a large, lightly greased pan (with 1 tbl olive oil or safe oil of your choice).
Cook over medium high heat for approximately 10 mins to lightly brown.
Next add frozen spinach, stir and allow to cook on medium high heat for another 10 mins.
While chicken is cooking mix together the batter ingredients (brown rice flour, pinch of salt, rice milk, maple syrup, shredded zucchini and carrot). Batter should be a little liquidy. If it appears to be to thick add in one to two tablespoons of water. Once mixed, set aside.
Next add package of frozen butternut squash into pan with sausage. Stir around to mix everything together, allow cooking for 5 mins to de-thaw the butternut squash.
After 5 mins, pour batter over chicken sausage mixture. Stir the mixture to thoroughly coat everything.
Note: Batter cooks fairly quick so continue to stir and flip everything around until cooked (approx. 5 mins) to prevent sticking.
Once the batter is cooked this dish is ready to serve! I hope you enjoy this easy, delicious and quick breakfast recipe as much as we do! The butternut squash as a delightful flavor and color to this recipe!