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Sausage & Egg Breakfast Soup

This soup combines the best flavors of a sausage and egg breakfast, in a pretty and convenient soup form that can be packed into mason jars as a quick meal-prep breakfast to enjoy all week. This recipe is Whole30 compatible and Paleo.
Course Breakfast
Cuisine American, gluten-free, grain-free, paleo, Whole30
Keyword breakfast, flourless, gluten-free breakfast recipe, healthy main dish, Keto, Paleo, Whole 30
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 servings
Author Angela Sackett | Everyday Welcome

Ingredients

  • 1 pound ground beef
  • 2 teaspoons fresh or 1 teaspoon dried sage
  • 1 teaspoon minced garlic
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon dried fennel
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pinch crushed red pepper flakes
  • 32 ounces chicken broth
  • 1 can coconut milk
  • 2 tablespoons arrowroot flour
  • 2 tablespoons coconut aminos
  • Cracked black pepper to taste

For serving:

  • Green onion sliced
  • Arugula
  • Tomato slices
  • 4 soft-boiled eggs halved

Directions

  1. In a large skillet cook ground beef with sage, garlic, marjoram, thyme, onion powder, fennel, salt and pepper.
  2. Once browned, stir in crushed red pepper flakes.
  3. While meat is cooking whisk together coconut milk with arrowroot flour; stir into cooked, seasoned meat.
  4. Add coconut aminos and adjust salt/add cracked pepper to taste.

To serve:

  1. Ladle soup into four bowls.
  2. Top with fresh arugula, tomato slices, two egg halves, and sprinkle of green onion.