Egg Free Breakfast Skillet for One

Eggs are not a favorite of mine, in fact, for years, I wouldn’t touch one.

As a mom though, I realize how great eggs are…they are quick and so good for growing bodies. Sadly, I am reacting to eggs.

Egg free breakfast skillet for one

I didn’t think it would be a big deal being as I don’t really care of them, but my breakfasts have been sadly lacking.

Oatmeal and green smoothies were getting kind of old.

So, that is how my egg free breakfast skillet for one came about. It’s so easy. It’s also great for me to make enough to take some out for myself and then add eggs to it for the boys.

On the Trim Healthy Mama plan, this is an S meal.

5.0 from 2 reviews
Egg Free Breakfast Skillet for One
Cook time: 
Total time: 
Serves: 1
  • ¼ pound of ground sausage
  • 2 cups of spinach
  • ¼ cup of grated cheddar cheese
  1. Fry sausage in skillet until no longer pink.
  2. Add spinach and put a lid over the pan and turn off the heat.
  3. Let sit for 5 minutes so the spinach wilts.
  4. Put in your bowl and top with cheese

Let’s talk cheese graters while were are here too. (affiliate link) This grater is great…it works well with a nice handle, but also, the measuring cup at the bottom has a rubber gripper so it doesn’t slip. Love it!

This dish is so easy but so satisfying. It was the first day in a while that I didn’t miss eggs yet felt like I had a ‘traditional breakfast’.

Egg Free Breakfast Skillet for OneTell me some of your favorite egg free breakfasts! I need ideas!!

This post is linked at Kelly the Kitchen Kop’s Real Food Wednesday, The Real Food Forager for Fat Tuesdays.

*For the record, my thoughts and advice are only my experiences or what others have allowed me to share. We don’t claim to diagnose, treat or cure.*


  1. Sherri says

    Looks wonderful! I, too, often get tired of eggs, oats, smoothies. Thank you for this recipe! I’m trying this with my homemade sausage! (Recipe: 1# ground turkey, 1/2 t each garlic powder & black pepper, 1 T sage, 1 t (+/-) red pepper flakes, 1 t oregano, salt. Combine and refrigerate allowing flavors to mingle.)

  2. says

    A few years ago I developed a severe allergy to eggs and have had to completely eliminate them from my diet. It’s amazing how tied-in they are to breakfast. Here is my new favorite breakfast: garlicky kale with pan-fried tofu.

    3 slices of extra firm tofu
    corn flour (I get a local organic one) about a quarter of a cup
    salt & pepper
    olive oil
    Bragg’s aminos

    Pat the tofu slices dry in paper towels. In a small bowl mix together the corn flour, cumin (I use about a tsp), salt and pepper.

    Heat olive oil in a pan. Dredge the tofu slices in the cornflour mixture and pan fry on each side about 3 minutes. Then place on paper towels to drain and cool.

    Slice the garlic very thinly and add to pan and saute. Then add the kale and continue to saute until the kale turns bright green and is tender. At the end, splash in a just a dash of Bragg’s and mix (I do this with tongs).

    Plate the greens and serve the tofu slices on top.

  3. Diane Basgall says

    So glad to find this recipe! I’m reactive to oatmeal and have a food aversion to eggs so my breakfasts have mainly been shakes (which can get so old). Thank you! I’m trying this tomorrow!

    • says

      I hope you enjoy it! My friend Renee has a good recipe that uses sweet potatoes, spinach and bacon, stir fry them all together. (you’d need turkey bacon to make this an E for THM) It’s a great break in the breakfast rut.

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