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If you’re avoiding eggs, the biggest challenge is often, “what do I have for breakfast?”
I work with a lot of clients who have multiple food sensitivities, underlying inflammation, and/or autoimmune issues, typically Hashimoto’s thyroiditis or chronic inflammatory gut issues. Autoimmune disease usually presents with multiple food intolerances, leaky gut, and inflammation, and these folks often need to avoid the following foods, which are the most likely to provoke an immune response or inflammation due to a sensitivity/intolerance and because they are high in gut-irritating anti-nutrients:
- nuts, seeds
- nightshades (tomato, potato, eggplant)
Removing these foods calms inflammation and symptoms and allows gut healing to take place. This is the best place to start to calm an overactive immune system and put autoimmune disease into remission. Regardless of autoimmune issues, I often recommend avoiding eggs, gluten, and dairy for 30 days to determine if these foods cause issues for you. If you have nagging digestive symptoms, skin issues, joint pain, fatigue, or trouble losing weight, an allergy elimination diet can help you determine which foods are causing reactions.
If you’re avoiding eggs, It can be a challenge to figure out what to eat for breakfast! Eggs aren’t inherently bad of course, but egg allergies are very common; eggs are high in irritating anti-nutrients; and many people aren’t aware they are sensitive to the proteins in eggs, typically the whites. If I suspect eggs are a problem, I’ll suggest removing them for a period of time, then reintroducing them to see if they cause an unpleasant reaction.
I have good news for you: There is life beyond eggs for breakfast.
I developed this undeniably tasty and nutrient-dense breakfast hash for this very purpose. My eggless breakfast hash is easy to make and keeps for days of tasty leftovers. Autoimmune plan approved!
Or have it for dinner or anytime.
Eggless Breakfast Hash
Eggless Breakfast Hash
- 1 medium sweet potato, shredded
- 1 bunch dino kale, finely chopped
- 1 diced onion
- 3-4 cloves garlic, diced
- 2-3 organic sausages, sliced, or 12 oz ground
- 2-3 slices bacon, diced
- coconut oil & broth as needed
- Put bacon in cold cast iron skillet and turn on stove to medium-high heat.
- Cook bacon, then remove with slotted spoon, leaving the bacon fat.
- Cook sausages in the fat; remove and set aside with bacon.
- Add onion and garlic and saute until translucent, then add sweet potato.
- Cook about 5 minutes.Add more coconut oil, if needed, or deglaze with broth.
- Add kale. Cook until wilted, then add all meat back to pan and toss everything together.
- You can add any leftover veggies at this stage too (Brussels sprouts or roasted parsnips work well; whatever you have lying around!).
- Top with sliced avocado.
Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.