Peach-coconut smoothies & Sausage-spinach scramble

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Peach-coconut smoothies & Sausage-spinach scramble

Two Breakfasts

Peach-coconut smoothies & Sausage-spinach scramble

Gluten-Free Friendly, Soy-Free

2 Servings, 570 Calories/Serving

5–15 Minutes

Packed with the bright flavors of fresh peach and protein-rich shredded coconut, this dairy-free smoothie is sure to jump-start your morning. This colorful scramble kick-starts your day with a heaping helping of protein and vegetables, topped with tangy goat cheese.

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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.
  • 1 peach
  • 1 cup coconut milk
  • 1 tablespoon pure maple syrup
  • ⅓ cup unsweetened shredded coconut
  • 2 tablespoons black chia seeds
  • EGGS
  • 2 ounces roasted red peppers
  • 4 breakfast sausage links (contain pork and spices)
  • 2 ounces baby spinach
  • 4 pasture-raised organic eggs
  • 2 tablespoons crumbled goat cheese

Nutrition per serving

SMOOTHIE: Calories: 240, Protein: 4g (8% DV), Fiber: 8g (32% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 3g, Saturated Fat: 11g (55% DV), Cholesterol: 0mg (0% DV), Sodium: 190mg (8% DV), Carbohydrates: 24g (8% DV), Total Sugars: 13g, Added Sugars (Maple syrup): 6g (12% DV). Not a significant source of trans fat.

EGGS: Calories:330, Protein: 23g (46% DV), Fiber: 1g (4% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 2.5g, Saturated Fat: 7g (35% DV), Cholesterol: 350mg (117% DV), Sodium: 850mg (35% DV), Carbohydrates: 4g (1% DV), Total Sugars: 2g, Added Sugars (Trace amounts of dextrose in sausage): 0g (0% DV). Not a significant source of trans fat.
Contains: milk, eggs.


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

Wash produce before use


Prep the peach

  • Cut the peach in half and remove the pit; cut the fruit into 1-inch-wide wedges.


Blend the ingredients

In a blender, combine the coconut milk, maple syrup, peach, shredded coconut, chia seeds, and 1 cup ice. Season lightly with salt and blend until smooth.


Pour into glasses and serve.


Prep and cook the sausages, peppers, and spinach

  • Scrape off any seeds from the roasted red peppers; coarsely chop the peppers.
  • Pat the sausages dry with a paper towel; cut into 1-inch pieces.
In a medium frying pan over medium-high heat, warm 1 tablespoon butter or oil until hot but not smoking. Add the sausages and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Add the red peppers and cook, stirring occasionally, until starting to caramelize, 2 to 3 minutes. Stir in the spinach and cook until just wilted and the sausage is cooked through, about 1 minute.
While the sausages, peppers, and spinach cook, prepare the eggs.


Prep and cook the eggs

  • Crack the eggs into a medium bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.
Reduce the heat to medium, add the eggs, and cook, stirring gently, until just set but still moist, 2 to 3 minutes. Season to taste with salt and pepper.


Transfer the scramble to individual plates, garnish with the goat cheese, and serve.