Keto Breakfast Bowl with Sausage, Eggs, and Veggies Recipe

Introduction

This Keto Breakfast Bowl is a hearty and flavorful way to start your day. Packed with greens, bell peppers, savory sausage, and creamy scrambled eggs, it’s perfect for those following a low-carb lifestyle. Plus, it’s easy to prepare in advance for busy mornings.

Ingredients

• 5 oz greens (or baby spinach)
• 1 clove garlic, crushed
• 1 tablespoon olive oil
• 1 cup bell peppers, sliced
• 1/2 pound breakfast sausage
• 6 eggs
• 2 tablespoons heavy cream

Instructions

1. Step 1: Heat a large nonstick skillet over medium heat. Add 2 teaspoons of olive oil and the crushed garlic. Sauté for about one minute, then add a handful of greens. Stir to wilt and shrink the greens, adding more until all are cooked. Season with salt and black pepper if desired. Remove the greens from the pan and set aside.
2. Step 2: Using the same pan, add the remaining 1 teaspoon of olive oil and the sliced bell peppers. Sauté for 4–5 minutes until softened. Remove the peppers from the pan and set aside.
3. Step 3: Spray the pan with nonstick cooking spray and heat over medium heat. In a blender, combine the eggs and heavy cream, blending until smooth. Pour the mixture into the pan and cook like scrambled eggs, gently pushing the edges toward the center with a spatula until fully cooked. Remove from the pan and set aside.
4. Step 4: Spray the pan again with cooking spray and heat over medium heat. Brown the breakfast sausage, breaking it up as it cooks, until no pink remains and it’s cooked through.
5. Step 5: This recipe makes three breakfast bowls. Divide each of the four components (greens, bell peppers, eggs, sausage) evenly into three containers. Seal with lids and freeze. Alternatively, mix all components together, divide into three containers, and freeze.

Tips & Variations

• Swap breakfast sausage for bacon or turkey sausage for a different flavor.
• Add shredded cheese to the eggs for extra creaminess.
• Use kale or Swiss chard instead of spinach for a heartier green.
• Include a pinch of smoked paprika or chili flakes to the sausage for a spicy kick.
• For a vegetarian option, substitute sausage with sautéed mushrooms or tofu.

Storage

Store the breakfast bowls in airtight containers in the freezer for up to one month. To reheat, thaw overnight in the refrigerator or microwave on a low setting until warmed through. Stir halfway during reheating for even warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe without a blender?

Yes, you can whisk the eggs and heavy cream together by hand until well combined. A blender just helps make the eggs extra fluffy.

Is this recipe suitable for meal prep?

Absolutely. This recipe is designed for easy meal prepping and freezing, making busy mornings effortless with a ready-to-eat keto-friendly breakfast.

Keto Breakfast Bowl with Sausage, Eggs, and Veggies Recipe

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★★★★★

5 from 67 reviews

This Keto Breakfast Bowl is a delicious and nutrient-dense start to your day featuring sautéed greens, bell peppers, scrambled eggs with cream, and savory breakfast sausage. Designed to be low-carb and ketogenic-friendly, this recipe offers a balanced combination of protein and healthy fats, perfect for meal prepping and freezing for convenient breakfasts throughout the week.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 3 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Greens and Veggies

• 5 oz greens (or baby spinach)
• 1 clove garlic, crushed
• 1 cup bell peppers, sliced

Fat and Oil

• 1 tablespoon olive oil (divided use)

Protein

• 1/2 pound breakfast sausage
• 6 eggs
• 2 tablespoons heavy cream

Instructions

1. Sauté Greens: Heat a large nonstick skillet over medium heat and add 2 teaspoons of olive oil along with the crushed garlic. Sauté for one minute to release the garlic’s aroma. Add a handful of greens and stir continuously to wilt them, adding more greens gradually until all are cooked down. Season with salt and black pepper if desired. Remove from the pan and set aside.
2. Cook Bell Peppers: Using the same pan, heat 1 teaspoon of olive oil over medium heat. Add the sliced bell peppers and sauté until softened, about 4-5 minutes. Remove from the pan and set aside.
3. Prepare Scrambled Eggs: Spray the pan with nonstick cooking spray and heat to medium. In a blender, combine eggs and heavy cream, blending until smooth. Pour the mixture into the heated pan and gently scramble with a silicone spatula, pushing eggs from the edges toward the center until fully cooked. Remove from the pan and set aside.
4. Cook Sausage: Spray the pan again with cooking spray and heat to medium. Add breakfast sausage and brown thoroughly, cooking until there is no pink remaining and sausage is cooked through. Remove from heat.
5. Assemble and Store: This recipe yields 3 breakfast bowls. Portion each cooked component equally into three freezer-safe containers. Seal tightly and store in the freezer. Alternatively, combine all ingredients and divide evenly into containers before freezing for convenience.

Notes

• You can season the greens with salt and black pepper to taste.
• Nonstick cooking spray helps to keep eggs and sausage from sticking to the pan.
• This recipe is perfect for meal prepping and freezing to save time during busy mornings.
• Heavy cream adds richness and helps keep scrambled eggs tender.
• Feel free to substitute greens with your favorite leafy vegetables.

Keywords: Keto breakfast, low carb breakfast, breakfast bowl, meal prep, scrambled eggs, sausage, sautéed greens, bell peppers, ketogenic recipe