Whole30 Breakfast Grits (Paleo, Keto, Egg-free)
Whole30 breakfast grits with almond meal is the perfect grain-free grits recipe for Paleo and Whole30 breakfast recipes on the go!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 servings
- 1.5 cups diced sausages see notes for Whole30 sausages
- 8 oz. baby bella or button mushrooms quartered
- 2 bulbs scallions diced and separate white and green parts
- 1 tsp fresh thyme optional
- Extra virgin olive oil drizzle
Optional step. Sieve through the almond flour first. This will make the grits less gritty.
In a medium sauce pot, bring water to boil and season with two pinches of salt.
Slowly stream in almond flour, ¼ cup at a time. Whisk constantly over medium-low heat to prevent lumps, about 2-3 minutes.
Turn off the heat and let the grits sit on stovetop. Cover with a lid for about 15 minutes.
In the meantime, in a well-heated skillet, saute the sausage with white scallion parts for about 5-6 minutes or until the sausage is perfectly charred. Scoop out the ingredients and leave the oil in the skillet.
Use the fat rendered from the sausage to saute mushrooms. Season with 2 pinches of salt. Saute until the mushrooms are tender but not mushy. Scoop out the ingredients. Set aside.
Serving: 1serving | Calories: 421kcal | Carbohydrates: 15g | Protein: 25g | Fat: 33g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 345mg | Potassium: 388mg | Fiber: 7g | Sugar: 3g | Vitamin A: 74IU | Vitamin C: 4mg | Calcium: 132mg | Iron: 3mg