Don’t have any ideas for brunch? Try out this delicious recipe that has a combination of our favorite breakfast flavors
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Pecan Breakfast Sausage
Yield: 1 sheet pan
Prep time: Approx. 30 minutes
Total Time: 45 minutes
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List of Ingredients
1 cup Rancho Pecana raw pecan halves
1 teaspoon extra virgin olive oil
1/2 medium onion, diced (about 1/2 cup)
1 tablespoon coconut aminos (or low sodium tamari)
1 teaspoon sage
1 teaspoon thyme
1/4 teaspoon nutmeg
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon cayenne
Sheet Pan Eggs
12 eggs, beaten
3/4 cup fat free or lowfat milk
1 cup fresh spinach, chopped
1 1/4 teaspoon salt
1/2 teaspoon pepper
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Directions
- Preheat the oven to 325 degrees F
- In a pan over medium heat; add onion, coconut aminos, herbs and spices, and the olive oil and allow to cook for about 4 minutes
- After the onions are translucent add pecans and the mixture to a food processor until the consistency resembles ground beef
- In a large bowl, add eggs, milk, salt and pepper. Mix until well combined
- Add pecan “sausage” and spinach to eggs and stir.
- In a nonstick sheet pan, spray with cooking spray and pour the mixture into the pan.
- Place in oven for about 18-20 minutes and serve immediately
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Did you make this recipe?
Tag @ranchopecana on Instagram and hashtag it #PecanCravers
