Savory Skillet Sausage and Spinach Scramble
A hearty, protein-packed breakfast featuring juicy breakfast sausage crumbles and fresh spinach folded into fluffy, butter-cooked eggs, topped with creamy avocado slices and a pinch of red pepper flakes for a subtle kick. This meal is entirely keto-compliant, focusing on high-quality fats and zero-carb ingredients to keep you energized all morning.
Recipe
Cook Time: 15 minutes
Servings: 2 servings
Ingredients
- •8 ounces high-quality ground breakfast sausage (sugar-free)
- •4 large pasture-raised eggs
- •2 cups fresh baby spinach, tightly packed
- •2 tablespoons grass-fed unsalted butter
- •1/2 large ripe avocado, sliced
- •1/4 teaspoon crushed red pepper flakes
- •Sea salt to taste
- •Freshly cracked black pepper to taste
Instructions
- 1In a small mixing bowl, whisk the eggs vigorously for 30 seconds until light and frothy to ensure a fluffy texture.
- 2Heat a large cast-iron or non-stick skillet over medium heat. Add the breakfast sausage, breaking it into small crumbles with a wooden spoon.
- 3Cook the sausage until golden brown and fully cooked through, approximately 6 to 8 minutes. Remove the sausage from the pan and set aside, leaving any rendered fat in the skillet.
- 4Add the butter to the skillet. Once melted and bubbling, toss in the fresh baby spinach and sauté for 1 minute until just wilted.
- 5Return the cooked sausage to the skillet with the spinach and reduce the heat to medium-low.
- 6Pour the whisked eggs into the skillet. Let them sit for 10 seconds, then use a spatula to gently lift and fold the eggs from the edges toward the center.
- 7Continue folding the eggs until they are mostly set but still appear slightly moist, which takes about 2 to 3 minutes.
- 8Remove the skillet from the heat immediately to avoid overcooking the eggs. Season with salt and black pepper.
- 9Divide the scramble onto plates and top with fresh avocado slices and a sprinkle of red pepper flakes for heat.
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