A satisfying low-carb breakfast with crumbled sausage, fresh vegetables, and fluffy eggs ready in 25 minutes.
# Components:
→ Meats
01 - 5 oz pork sausage, crumbled (sugar-free, keto-friendly)
→ Vegetables
02 - 1/2 small red bell pepper, diced
03 - 1/2 small zucchini, diced
04 - 1/4 small red onion, diced
05 - 1/2 cup baby spinach, roughly chopped
→ Eggs & Dairy
06 - 4 large eggs
07 - 2 tablespoons heavy cream
08 - 2 tablespoons shredded cheddar cheese (optional)
09 - 1 tablespoon butter
→ Spices & Seasonings
10 - 1/4 teaspoon smoked paprika
11 - Salt and freshly ground black pepper, to taste
# Directions:
01 - In a medium skillet over medium heat, melt the butter. Add the crumbled sausage and cook for 3 to 4 minutes until browned and cooked through.
02 - Add the red onion, bell pepper, and zucchini. Sauté for 3 to 4 minutes until the vegetables are softened.
03 - Stir in the spinach and cook for 1 minute until wilted.
04 - In a bowl, whisk together the eggs, heavy cream, smoked paprika, salt, and pepper.
05 - 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.
06 - Sprinkle with cheddar cheese if using, cook for another 30 seconds until melted, then remove from heat.
07 - Serve hot, garnished with extra herbs or avocado slices if desired.
