Apple Sausage Brussels Sprouts Hash! The perfect sweet and savory meal made with simple ingredients and quick to cook. Doubles as breakfast or lunch. A great for meal prep recipe! Paleo + Gluten Free + Low Calorie
You guys know I love my eggs for breakfast, but a close runner up to my eggs is a hearty breakfast hash! I mean technically, you can always put an egg on a hash. So, I guess it's my way of not fully committing to an egg-free breakfast. But if you subscribe to my meal plans, you know there's plenty of egg-free options rotated in them.
Truthfully, when I made this Apple Sausage Brussels Sprouts Hash I didn't think twice about my beloved eggs. It was filling, warm and oh so satisfying. No matter if it's hot or cold outside, that's exactly how I like my breakfasts. I want them to fill me up and not give me a sugar crash an hour after eating it.
The seasonings on this hash are the same ones I use on my roasted winter roasted vegetables. It's a tried and true mix of fall-winter spices that I know works and I repurpose it all the time on turkey, veggies, chicken and now Apple Sausage Brussels Sprouts Hash. Never underestimate the value of seasonings to make regular foods taste amazing!
The recipe has simple ingredients and is incredibly easy to make. Only one skillet needed and a 30 minutes. I saved cooking time buying frozen Brussels sprouts then thawing them to make this recipe. If you use fresh Brussels sprouts, then you will need to roast them in the oven before making the hash.
I used turkey Kielbasa for the sausage. However, any sausage works with this recipe. It's easy to make this one Paleo and Whole30 by buying sugar free and compliant sausage. Everything else is natural, fresh and oh so tasty!
This recipe doubles as a breakfast or a lunch/dinner. I've eaten it for all of them so I'll let you decide!
Paleo Apple Sausage Brussels Sprouts Hash
- 16 oz Turkey Kielbasa, turkey sausage or sausage of choice cut in 1/2" pieces (for Paleo/Whole30 use one that is compliant)
- 1 lb Brussels sprouts sliced in half (frozen & thawed)
- 2 medium apples cored and diced (skin on)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sage
- 1/2 teaspoon onion powder
- 1/2 teaspoon rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon thyme
- 1/4 teaspoon nutmeg
- Preheat a skillet to medium heat. Add the extra virgin olive oil with the sliced Brussels sprouts. Note - if using fresh Brussels sprouts, roast them on a sheet pan first at 400 F for 15. I used frozen and thawed Brussels sprouts so it would be less work.
- Cook the Brussels sprouts in the skillet 5 minutes or until tender. Add the diced apples to the skillet. Stir to combine.
- Cook another 3-4 minutes to soften the apples. While they cook, add the sage, rosemary, thyme, nutmeg and onion powder to a small bowl and stir.
- Add the sliced sausage to the skillet with the seasonings. Stir to combine and cook another 5 minutes.
- Once the Brussels sprouts and apples have softened, turn of the heat. Divide the mixture from the skillet into 4 meal prep containers or enjoy immediately.
What I Used For The Recipe