One of my favorite things about adopting a low-carb lifestyle is that the food is so delicious that everyone in the family will happily eat it. It just tastes good!
This colorful, flavor-packed, veggie & sausage low-carb egg scramble is one of my family’s favorite weekend low carb breakfasts, and a frequent request of my teenage daughters.
I love it because it’s the perfect way to use up any leftover vegetables and cheese I have sitting around in the refrigerator before my weekly grocery shopping trip.
INGREDIENTS:
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- 1 tbsp. avocado oil
- 2 tbsp. butter
- ¼ cup diced yellow onion
- 1 tsp minced garlic
- 2 ½ cups assorted low-carb vegetables, chopped into small bite-sized pieces. (any combination of broccoli, cauliflower, or bell pepper is generally good.)
- 3 precooked sausage patties, chopped into bite-sized pieces.
- 6 large eggs
- ½ cup heavy cream
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 cup sharp cheddar cheese, shredded
- ¼ cup shredded Parmesan cheese
STEP 1: Heat avocado oil and butter in a medium to large skillet over medium heat until butter is melted. Add onion & cook for 1-2 minutes, until slightly softened.
STEP 2: Add garlic and vegetables and mix well. Cover and cook for 6-8 minutes, stirring occasionally, until vegetables are tender.
STEP 3: During last 2 minutes of cooking, add chopped sausage patties to vegetable mix and cook until heated through. Reduce heat to medium low.
STEP 4: Whisk together eggs, cream, salt and pepper in medium bowl; set aside until vegetable & sausage mixture is ready.
STEP 5: Pour egg mixture over vegetables so that the egg fills the pan, but do not stir.
STEP 6: Sprinkle cheeses over top of egg and let set for 2 full minutes, then lightly stir mixture with spatula and let set for another 2 minutes.
STEP 7: Repeat this “stir and set” process until eggs are fully cooked. Serve immediately.
VEGGIE & SAUSAGE SCRAMBLE
Print Pin RateIngredients
- 1 tbsp. avocado oil
- 2 tbsp. butter
- ¼ cup diced yellow onion
- 1 tsp minced garlic
- 2 ½ cups assorted low-carb vegetables chopped into small bite-sized pieces. (any combination of broccoli, cauliflower, or bell pepper is generally good.)
- 3 precooked sausage patties chopped into bite-sized pieces.
- 6 large eggs
- ½ cup heavy cream
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 cup sharp cheddar cheese shredded
- ¼ cup shredded Parmesan cheese
Instructions
- Heat avocado oil and butter in a medium to large skillet over medium heat until butter is melted. Add onion & cook for 1-2 minutes, until slightly softened.
- Add garlic and vegetables and mix well.
- Cover and cook for 6-8 minutes, stirring occasionally, until vegetables are tender.
- Whisk together eggs, cream, salt and pepper in medium bowl; set aside until vegetable & sausage mixture is ready.
- During last 2 minutes of cooking, add chopped sausage patties to vegetable mix and cook until heated through. Reduce heat to medium low.
- Pour egg mixture over vegetables so that the egg fills the pan, but do not stir.
- Sprinkle cheeses over top of egg and let set for 2 full minutes, then lightly stir mixture with spatula and let set for another 2 minutes.
- Repeat this “stir and set” process until eggs are fully cooked. Serve immediately.
Nutrition
PIN FOR LATER
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