Save Fuel your morning with a vibrant and satisfying Keto Sausage and Veggie Breakfast Scramble. This hearty low-carb meal combines savory crumbled sausage with a colorful medley of sautéed bell peppers, zucchini, and red onion, all folded into fluffy, protein-rich eggs. It is the perfect easy-to-make breakfast for anyone staying keto-friendly without sacrificing flavor.
Save The secret to this scramble's depth of flavor lies in browning the sausage first to release its savory juices, which then season the vegetables as they soften. A touch of heavy cream and smoked paprika ensures the eggs are both velvety and aromatic.
Ingredients
- 150 g (5 oz) pork sausage, crumbled (sugar-free, keto-friendly)
- 1/2 small red bell pepper, diced
- 1/2 small zucchini, diced
- 1/4 small red onion, diced
- 1/2 cup baby spinach, roughly chopped
- 4 large eggs
- 2 tbsp heavy cream
- 2 tbsp shredded cheddar cheese (optional)
- 1 tbsp butter
- 1/4 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1
- In a medium skillet over medium heat, melt the butter. Add the crumbled sausage and cook for 3–4 minutes until browned and cooked through.
- Step 2
- Add the red onion, bell pepper, and zucchini. Sauté for 3–4 minutes until the vegetables are softened.
- Step 3
- Stir in the spinach and cook for 1 minute until wilted.
- Step 4
- In a bowl, whisk together the eggs, heavy cream, smoked paprika, salt, and pepper.
- Step 5
- Reduce the skillet heat to low. Pour the egg mixture over the sausage and vegetables. Allow to set slightly, then gently stir and fold until the eggs are just cooked through but still soft.
- Step 6
- Sprinkle with cheddar cheese (if using), cook for another 30 seconds until melted, then remove from heat.
- Step 7
- Serve hot, garnished with extra herbs or avocado slices if desired.
Zusatztipps für die Zubereitung
For the best texture, ensure you reduce the heat to low before adding the egg mixture. This prevents the eggs from overcooking and keeps them tender and creamy. If you prefer your vegetables with a bit of a crunch, sauté them for only 2 minutes instead of 4.
Varianten und Anpassungen
This recipe is highly customizable. You can substitute turkey or chicken sausage for pork if you prefer a leaner meat. You can also add mushrooms or swap the zucchini for other keto-friendly vegetables like broccoli or asparagus.
Serviervorschläge
Garnish your scramble with fresh cilantro or extra herbs for a pop of freshness. This dish pairs exceptionally well with a side of fresh tomato slices or a few slices of ripe avocado to add healthy fats and extra creaminess to your meal.
Save Whether you are looking for a quick weekday breakfast or a leisurely weekend brunch, this Keto Sausage and Veggie Breakfast Scramble provides a balanced, flavorful, and low-carb start to any day.
Recipe Questions
- → Can I make this scramble ahead of time?
Yes, you can prepare this scramble in advance and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat.
- → What vegetables work best in this dish?
Red bell pepper, zucchini, red onion, and spinach are excellent choices. You can also add mushrooms, diced tomatoes, or kale for variety. Just keep in mind the carb count if strictly following keto.
- → Is this suitable for meal prep?
Absolutely. This scramble reheats beautifully and maintains its texture well. Portion into individual containers for quick grab-and-go breakfasts throughout the week.
- → Can I freeze this breakfast scramble?
Yes, freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture may be slightly softer after freezing but still delicious.
- → What's the best way to get fluffy eggs?
Whisk the eggs thoroughly with heavy cream until frothy, then pour over the cooked sausage and vegetables over low heat. Gently fold rather than stir vigorously to keep them soft and fluffy.