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Sausage Breakfast Skillet with Cranberries

This Whole30 sausage and cranberry breakfast skillet is a quick and easy, family friendly, egg-free breakfast. A Paleo, gluten-free recipe that’s filling, full of flavor, and perfect for meal prep. One pan meals are the way to go for fast meal prepping, and this Whole30 breakfast is the perfect addition to your menu for during the week.

  • Author: Bailey
  • Prep Time: 10
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 3-4 1x
  • Category: Breakfast
  • Method: Skillet
  • Cuisine: American


  • 2 tablespoons avocado oil or oil of your choice
  • 1 pound ground breakfast sausage
  • 2 cups red potato, diced (about 2 potatoes)
  • 1 cup onion, diced (about 1 onion)
  • 1/2 cup green pepper, diced (1/2 green pepper)
  • 1/2 cup mushrooms, diced
  • 1/2 cup dried cranberries
  • 2 large handfuls spinach
  • 1 and 1/4 tablespoons dill
  • 1/2 tablespoon thyme
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder


  1. Heat oil in large skillet over medium heat
  2. Add sausage, potato, 1 tablespoon dill, thyme, onion powder and garlic powder
  3. Cook until sausage starts browning and potatoes begin to soften
  4. Add in onion, green pepper, mushrooms and the other 1/4 tablespoon dill
  5. Continue cooking until sausage is browned and veggies are done
  6. Throw in the dried cranberries and spinach
  7. Stir to combine and allow for spinach to lightly wilt


Double the recipe, using a full pound of sausage to meal prep breakfasts for the week or to feed a bigger family!

Nutrition Facts:

  • Calories: 415
  • Fat: 38
  • Carbohydrates: 31
  • Protein: 27