Keto Sausage and Cauliflower Breakfast Skillet

Start your day right with this hearty Keto Sausage and Cauliflower Breakfast Skillet. Packed with savory sausage, vibrant vegetables, and creamy cheese, this dish is not only low in carbs but also bursting with flavor. Perfect for meal prep, this skillet is a delicious way to fuel your morning.

Course Breakfast

Cuisine American

Keyword Cauliflower Recipe, keto breakfast, Keto Meal Prep, low carb breakfast, Sausage Skillet

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 390kcal

Equipment

Large skillet
Food processor
Spatula
lid for skillet

Ingredients

12 oz breakfast sausage casings removed
1 medium head cauliflower (about 2 lbs or 900 g), riced
1 cup bell peppers diced (mix of red, yellow, and green)
½ cup onion diced
3 large eggs
1 cup shredded cheddar cheese
2 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
Salt and pepper to taste
Fresh parsley chopped (for garnish)

Instructions

Begin by ricing the cauliflower. You can do this by cutting it into florets and pulsing in a food processor until it resembles rice. Alternatively, you can buy pre-riced cauliflower for convenience.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the breakfast sausage and cook until browned and fully cooked, breaking it into small pieces with a spatula, about 5-7 minutes. Once cooked, remove the sausage from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onions and bell peppers. Sauté for about 3-5 minutes until the onions are translucent and the peppers are tender.
Stir in the riced cauliflower, garlic powder, smoked paprika, salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden.
Return the cooked sausage to the skillet. Mix everything together until well combined. Create a few wells in the mixture for the eggs.
Crack the eggs directly into the wells you created. Cover the skillet with a lid and let the eggs cook for about 5 minutes or until the whites are set but the yolks are still runny. For firmer yolks, cook for an additional 2-3 minutes.
Sprinkle the shredded cheddar cheese over the entire skillet. Cover again for about 1-2 minutes until the cheese is melted and bubbly.
Garnish with fresh parsley. Serve hot and enjoy your Keto Sausage and Cauliflower Breakfast Skillet!

Notes

This dish can be easily customized with your favorite vegetables or spices. For a spicy kick, add jalapeños or a dash of hot sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave.

Nutrition