Another pull-some-slips-of-paper-out-of-a-jar recipe. If you don’t know what that means, look at Monday’s post for the sausage and white bean chili – it explains everything. This one is inspired by two different challenges. The first being to come up with new breakfast ideas that don’t involve eggs. The second of course is the game. My words were “allspice” and “chickpeas”. How does this translate to an egg-free breakfast? Well a hash of course. I roasted the chickpeas in allspice, cumin and salt. The rest was a matter of cooking the sausage, caramelizing some onions, and sauteeing some spinach and mushrooms. I made enough for 3 servings so I could easily reheat it during my early weekday mornings.
Contrary to Monday’s recipe that also uses sausage, I use the maple apple flavor in this one. Yes, it has added sugar in it – but I’ll make an exception for this stuff. I don’t eat it that often. The sweetness of this sausage compliments the allspice well. And you get some savory in there from the other vegetables. I LOVE sweet+savory combinations. It could be the reason I love sweet potatoes so much. They can be both!
What’s your favorite egg-free breakfast?!
I plan to post a roundup of my favorite egg-free breakfast recipes next month. Going egg-free makes breakfast a challenge (protein-wise) and protein oats get boring after a while. But my stomach is way happier without eggs so it’s worth the sacrifice to me. I just have to step my creative game up every now and then and think outside of the box. I’m curious to hear some other egg-free breakfast ideas though!
Allspice Chickpea and Maple Sausage Breakfast Hash
This egg-free breakfast is sweet and savory with allspice dry-roasted chickpeas and apple maple sausage on top of some savory sauteed vegetables!
- 4 4oz apple maple chicken sausage links
- 1 can chickpeas
- 1 tbsp allspice
- 1 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp sea salt
- 8 oz sliced mushrooms
- 8 oz baby spinach
- 1 large onion
Preheat oven to 350 degrees. Toss chickpeas in spices (no oil required but you can opt to use some for crispier chickpeas). Bake for 15 minutes on a foil lined baking sheet. Stir around, bake for another 15 minutes. Stir again and check for crispiness. If not quite crispy enough, bake for another 10-15 minutes.
While chickpeas roast caramelize the onions: slice evenly, heat 1 tbsp of olive oil over medium heat in a large stainless steel skillet. Cook onions, stirring occasionally. When brown spots are sticking to the pan, pour a splash of water in and stir around, scraping the brown bits. Add a sprinkle of salt and let simmer. Repeat this process until all of the onions are browned to your liking.
On a separate burner, cook the sausage (if uncooked) or heat it through if fully cooked. If uncooked, spray a large nonstick skillet and heat to medium-high heat (7 or 8 on my stove). Place sausage in the pan and sear for a couple minutes. Flip to the other side and sear that side. Then pour water in to cover about halfway up the sausage links. Cover and simmer on med-high heat for about 10 minutes.
When onions or sausage are done, you can reuse the pan to sautee your mushrooms. When mushrooms are almost done, add in the spinach and stir around until it's all wilted.
To serve, slice up one sausage link and place over a pile of vegetables and about 1/3 -1/2 cup of the chickpeas.
Nutrition Facts: cal: 332 Fat: 7g Carbs: 42g Protein: 25g