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
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.
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
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.
2
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.
Serve
Transfer the scramble to individual plates and serve.
1
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.
2
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.
Serve
Transfer the oats to individual bowls, top with the pecans, and serve.