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 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 cups fine ground almond flour
- 1.5 cups water
- Coarse salt to taste
- 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)
Instructions
- 1
Whole30 grits:
- 2
Optional step. Sieve through the almond flour first. This will make the grits less gritty.
- 3
In a medium sauce pot, bring water to boil and season with two pinches of salt.
- 4
Slowly stream in almond flour, ¼ cup at a time. Whisk constantly over medium-low heat to prevent lumps, about 2-3 minutes.
- 5
Turn off the heat and let the grits sit on stovetop. Cover with a lid for about 15 minutes.
- 6
Saute:
- 7
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.
- 8
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.
- 9
Assemble:
- 10
Layer a few tablespoons of grits in a single serving bowl. Top with mushrooms, sausages, and green scallion parts. Drizzle with olive oil. Serve warm.