Two Breakfasts: Sausage-mushroom scramble with spinach & Kale-mango smoothie

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 540 Calories/Serving

15 Minutes

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

SCRAMBLE:
4 breakfast sausage links
2 ounces cremini mushrooms
4 pasture-raised organic eggs
2 ounces fresh spinach
SMOOTHIE:
1 small bunch kale
1 cup almond milk
1 tablespoon maple syrup
5 ounces mango pieces
1 tablespoon chia seeds

Nutrition per serving

SCRAMBLE: Calories 380, Protein: 21 g, Total Fat: 31 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 2 g, Saturated Fat: 8 g, Cholesterol: 350 mg, Carbohydrates: 3 g, Fiber: 1 g, Added Sugar: 0 g, Sodium: 630 mg
Contains: eggs

SMOOTHIE: Calories: 160, Protein: 4 g, Total Fat: 3.5 g, Monounsaturated Fat: 0 g,Polyunsaturated Fat: 1.5 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Carbohydrates: 31 g, Fiber: 5 g, Added Sugar (Maple Syrup): 6 g, Sodium: 100 mg
Contains: tree nuts

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the scramble ingredients

Pat the sausage dry with a paper towel; cut into 1-inch-thick pieces.
Cut the mushrooms in half; cut any larger halves into quarters.
Crack the eggs into a medium bowl. Season with salt and pepper; whisk until blended.

Cook the scramble

In a large pan over medium-high heat, warm 1 teaspoon butter or oil. Add the sausages and cook until browned, 2 to 3 minutes. Add the mushrooms and cook until they begin to soften and caramelize, 2 to 3 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Reduce the heat to medium, add the eggs, and cook, stirring, until the eggs are set but still moist, 2 to 3 minutes. Season to taste with more salt and pepper, if needed.

Serve

Transfer the scramble to individual plates and serve.

Prep the smoothie ingredients

Strip the kale leaves from their stems; coarsely chop the leaves.

In a blender, combine the almond milk and maple syrup with the kale, mango, chia seeds, and 1 cup ice. Season lightly with salt, and blend until smooth.

Serve

Pour the mixture into glasses and serve.

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