Two Breakfasts: Sausage-kale scramble & Overnight oats with dates, pecans, and cardamom

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

Two Breakfasts: Sausage-kale scramble & Overnight oats with dates, pecans, and cardamom

Two Breakfasts

Two Breakfasts: Sausage-kale scramble & Overnight oats with dates, pecans, and cardamom

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

2 Servings, 740 Calories/Serving

5–15 Minutes

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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.
  • Four 1-ounce fresh breakfast sausage links
  • 4 pasture-raised organic eggs
  • 2 ounces baby kale
  • 2 or 3 Medjool dates (with pits)
  • 1 cup gluten-free old-fashioned oats
  • 1 cup almond milk
  • Maple-vanilla blend (maple syrup - vanilla extract)
  • ¼ teaspoon ground cardamom
  • ¼ cup pecan pieces

Nutrition per serving

SCRAMBLE: Calories: 300, Protein: 20 g, Total Fat: 21 g, Monounsaturated Fat: 9 g, Polyunsaturated Fat: 4 g, Saturated Fat: 6 g, Cholesterol: 350 mg, Carbohydrates: 3 g, Fiber: 1 g, Added Sugar: 0 g, Sodium: 540 mg,
Contains: eggs

OATS: Calories: 440, Protein: 9 g, Total Fat: 16 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Carbohydrates: 68 g, Fiber: 9 g, Added Sugar (Maple syrup; Almond milk contains trace amounts of organic cane sugar): 6 g, Sodium: 75 mg,
Contains: tree nuts


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

Wash produce before use


Prep and cook the sausages

  • Pat the sausages dry with a paper towel; prick with a fork.
In a dry medium frying pan over medium heat, cook the sausages, turning once or twice, until browned and cooked through, 3 to 5 minutes. Transfer to a paper-towel-lined plate, then thinly slice on the diagonal. While the sausages cook, prepare the eggs.


Prep and cook the eggs

  • In a medium bowl, lightly beat the eggs with salt and pepper.
In the same pan used for the sausages, if dry, add 1 teaspoon butter or oil; warm over medium heat until hot but not smoking. Stir in the kale, season with salt, and cook until just wilted, 1 to 2 minutes. Stir in the eggs and cook until just set but still moist, 2 to 3 minutes. Fold in the sausages.


Transfer the scramble to individual plates and serve.


Prep the oats

The night before:
  • Pull the dates away from their pits; cut the fruit into thin strips.
In a medium bowl or jar, combine the dates, oats, almond milk, maple-vanilla blend, and cardamom. Season lightly with salt and stir until well combined. Cover and refrigerate overnight.


Finish the oats

The next morning:
  • Coarsely chop the pecans.
Stir the oats until well blended. If desired, in a small sauce pot over medium-low heat, warm the oats, or enjoy cold.


Transfer the oats to individual bowls, top with the pecans, and serve.