Vegetable Sausage and Egg Scramble

We’re a potato family through and through, but when trying to really cut down the weight it gets a little tricky to eat those delicious spuds. I’ve been doing the keto diet for a couple months now with success and breakfast has been tricky. Two scrambled eggs, some cheese, maybe a couple strips of bacon. Every morning. This morning however, I wanted to change it up.

Adding some good quality sausage, fresh bell peppers, onion, and any other vegetables that sound good for breakfast, served with egg and avocado, this egg scramble an amazingly satisfying breakfast that gives the family a good portion of protein and energy to take on the day!

If you’re doing keto, (which is a high fat/protein, low carb ad zero sugar diet) I really have to emphasize the importance of the quality of the sausage in this dish, I used Aidells sausage which has 11g fat, no sugars, 1g of carbs, and the sodium per link isn’t super high. I’m not even getting paid to say that; I just love their sausages. Get the mango jalapeno, or the garlic artichoke. It’s pretty freaking good in this skillet meal!

Other than the scrambled egg, this is pretty much a “1 pan” meal (ugh.. I just said 1 pan), but it keeps the mess down to a minumum in the morning. On top of that you can just place the eggs on top and serve family style, and let everyone grab what they’re going to eat on their plate. Or if you’re a super sharing type of family, just grab a fork and have at it! ????????????

Best part about this egg scramble, is if you’re still a growing family like ours, chances are you’re going to have leftovers. I’m planning on eating this for my lunch, and if it wasn’t for the low carb thing, I’d probably just put this in a bun and place the peppers on top for an amazing hot dog!

Vegetable Sausage and Egg Scramble

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 people

Print Recipe

Ingredients

For the sausage and vegetables

• 4 link sausages
• 3 medium bellpeppers
• 1/2 whole red onion
• 1 clove garlic
• 1 large jalapeno
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 cup sliced mushrooms optional
• 1 cup spinach optional
• 1 tbsp olive oil

For the eggs

• 8 medium eggs
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup cheddar cheese grated
• 1 medium avocado sliced

Instructions

• On a skillet at medium heat, place your sausage links to cook.
  
• While the sausage is cooking, chop up all your vegetables, and garlic
  
• add in the olive oil, and place all the vegetables in the skillet with the sausage
  
• Stir around occasionally and keep the sausages up at the top to make sure your vegetables are getting evenly cooked; reduce to low heat.
  
• While the the sausage and vegetables are cooking whisk your eggs in a bowl. I like to go in quick round stirring motions, to get some air mixed into the eggs to keep them fluffy.
  
• Turn the heat off on the sausage and vegetable skillet. ThenAdd 1 tbsp of butter (also for fluffy eggs) into a pan at medium heat. About every 30 seconds or so, stir the eggs, scraping the bottom so that nothing sticks to the pan.
  
• Repeat this until your eggs are almost fully coagulated, when they have a little shine still to them, shut the heat off and keep stirring for another 10-15 seconds.
  
• Making room in the center of the skillet, place the eggs in the middle, top with cheese and sliced avocado. Enjoy!