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Veggie & Sausage Low-Carb Egg Scramble

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.

low-carb egg

INGREDIENTS:

  • 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
low-carb egg

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. 

low-carb egg

STEP 2: Add garlic and vegetables and mix well.  Cover and cook for 6-8 minutes, stirring occasionally, until vegetables are tender.

low-carb egg

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.

low-carb egg

STEP 4: Whisk together eggs, cream, salt and pepper in medium bowl; set aside until vegetable & sausage mixture is ready.

low-carb egg

STEP 5: Pour egg mixture over vegetables so that the egg fills the pan, but do not stir. 

low-carb egg

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. 

low-carb egg

STEP 7: Repeat this “stir and set” process until eggs are fully cooked.  Serve immediately.

low-carb egg
low-carb egg

VEGGIE & SAUSAGE SCRAMBLE

5 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Gluten Free, Keto, low carb
Prep Time: 2 minutes
Cook Time: 14 minutes
Total Time: 16 minutes
Servings: 4
Calories: 500kcal
Author: Thinlicious.com

Ingredients
  

  • 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

Calories: 500kcalCarbohydrates: 8.7gProtein: 22.2gFat: 42gFiber: 2.1g

PIN FOR LATER

This colorful, flavor-packed, veggie & sausage low-carb egg scramble is one of my family's favorite weekend low carb breakfasts, and your family is sure to love it too! Plus it's a great way to use up your leftover veggies.

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