Cabbage and Sausage Breakfast Skillet
This cabbage and sausage skillet is the perfect egg-free breakfast! Made with sweet potato, apple, cabbage, and sausage for a well-rounded meal or breakfast.
“LOVE IT!! LOVE IT!!” – Ellon
Why You’ll Love This Cabbage and Sausage Breakfast Skillet
If you thought that breakfast skillets were out of the question without eggs, I’m happy to show you another way! Breakfast skillets are an awesome option because they can be made in a variety of ways and pack a lot of flavor while being egg-free, dairy-free, and grain-free. I love my Mexican inspired breakfast skillet and carrot, apple, and bacon breakfast hash, but this cabbage and sausage breakfast skillet is going to be a new favorite!
This skillet is made with white sweet potatoes, sausage, cabbage, apple, and parsley. Here’s why you’re going to love it…
- Switch up breakfast! It’s a well rounded breakfast without eggs or you can serve it another time of day for something different!
- Quick and easy! From start to finish, this recipe is done quickly and in one pan!
What can you eat for breakfast without eggs?
Eggs seem like an irreplaceable breakfast staple. But whether you have an intolerance or are just trying to mix it up, you can easily still have a delicious breakfast without eggs!
Some egg-free breakfast options include…
- Protein Oats
- Homemade breakfast sausage like my turkey maple breakfast sausage
- Egg free protein breakfast box
- Breakfast hashes like my sweet potato and turkey breakfast hash, and this recipe for cabbage and sausage breakfast skillet…
The Ingredients for the Cabbage and Sausage Breakfast Skillet
See the recipe card below for full information on ingredients and quantities.
| Ingredient | What it does | Potential swap |
| Sausage | Adds protein and flavor to the skillet | You can also use ground pork with added seasonings like sage, thyme, etc. to give it that sausage feel! |
| White Sweet Potato | This forms the base of the skillet and adds flavor | Regular sweet potato, although keep in mind it will be sweeter |
| Apple | This adds some texture and flavor to the skillet | I like to use gala apples, but you could try honey crisp or other varieties |
| Cabbage | This adds texture, flavor, and nutrients to the dish | I wouldn’t try to swap this out. |
| Parsley | Flavor | You could omit, just won’t have as much flavor |
| Sage, thyme, salt, and pepper | These are the simple ingredients to flavor the skillet | You can switch up the seasonings to something else if you prefer! |
How to make the Cabbage and Sausage Breakfast Skillet
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Cook the sweet potato and brown the sausage.
Step two. Saute the vegetables.
Step three. Once the cabbage is wilted, add the sausage, boiled sweet potato, and red wine vinegar and stir to combine.
Step four. Serve topped with chopped parsley and enjoy!
If you can’t locate an AIP-friendly sausage, you can also use ground pork with added seasonings like sage, thyme, etc. to give it that sausage feel!
This skillet stays fresh for 3-4 days when stored in glass in the fridge.
Other Gluten-Free Breakfast Recipes to Try…
If you tried this Cabbage and Sausage Breakfast Skillet or any other recipe on my blog please leave a rating and let me know how it went in the comments below. Thanks for visiting!
Cabbage and Sausage Breakfast Skillet
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Ingredients
- 1 medium white sweet potato, cubed
- 2 tbsp avocado oil
- 12 oz sausage, sliced (breakfast sausage, or bratwurst, see notes for AIP)
- 1 apple, diced
- 1 medium cabbage, shredded
- ¼ cup chicken broth
- 1 tsp salt
- ¼ tsp black pepper
- 1 ½ tsp dried sage
- 1 tsp dried thyme
- 1 tsp red wine vinegar
- 2 tbsp parsley, chopped
Instructions
- Bring a medium pot of water to boil and add the sweet potato. Boil until tender, then strain and set aside.
- While the sweet potato boils, heat the avocado oil over medium heat in a large skillet and add the sausage. Brown on each side for about 3-4 minutes or until lightly crisped. Set aside.
- Add the apple to the skillet and saute for 2 minutes or until lightly fork tender. Add the cabbage, salt, and pepper and stir to combine. Pour the broth over the cabbage and cover the skillet, allowing the cabbage to wilt over medium-low heat for 5-7 minutes, removing the lid every few minutes to stir.
- Once the cabbage is wilted, add the sausage, boiled sweet potato, and red wine vinegar and stir to combine.
- Serve topped with chopped parsley
LOVE IT!! LOVE IT!!
Delicious! I used purple cabbage as that was what I had. I made it with sausage for me and turkey for my mom who is AIP. Both ways turned out god.
Tastes better with thyme, sage and a little chicken bone broth added and I
skipped the black pepper and parsley.