Keto Sausage and Veggie Breakfast Scramble (Printable)

A protein-packed morning meal with crumbled sausage, diced vegetables, and creamy eggs—perfect for staying in ketosis while enjoying a satisfying breakfast.

# What You Need:

→ 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 3-4 minutes until browned and cooked through.
02 - Add the red onion, bell pepper, and zucchini. Sauté for 3-4 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 - Transfer to serving plates hot, garnished with extra herbs or avocado slices if desired.

# Expert Advice:

01 -
  • It tastes hearty and satisfying, like you're treating yourself instead of restricting.
  • Ready in under 30 minutes, which means no skipping breakfast even on busy mornings.
  • Naturally low-carb without any weird substitutes or compromise on flavor.
02 -
  • The egg mixture can go from creamy to overcooked in seconds, so keep your heat low and your attention focused once the eggs go in.
  • Whisking the eggs with heavy cream first creates a completely different texture than trying to pour them in plain—it's the difference between custard-like and rubbery.
03 -
  • Room temperature eggs whisk smoother and create a silkier texture when they hit the hot pan.
  • Don't rush the low-heat cooking phase—low and slow is what gives you those creamy curds instead of a dense scramble.
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