Introduction

This Keto Breakfast Bowl is a hearty and flavorful way to start your day with low-carb goodness. Packed with sausages, eggs, and fresh greens, it’s a satisfying meal that keeps you energized and on track with your keto goals.

A white bowl sits on a white marbled surface, filled with four sections of food arranged side by side: bright yellow scrambled eggs on the left side with a soft and fluffy texture, cooked ground brown meat at the top right with a crumbly appearance, sautéed red and orange bell pepper slices with a glossy and slightly wilted look placed below the meat, and vibrant dark green cooked spinach with a slightly wilted texture filling the bottom left portion of the bowl. The ingredients create a colorful and balanced visual mix. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Heat half of the olive oil in a skillet over medium heat. Add the crushed garlic and sauté briefly until fragrant.
Step 2: Add the greens or baby spinach to the skillet, cook until wilted, then transfer to a bowl and set aside.
Step 3: In the same skillet, add the remaining olive oil and cook the sliced bell peppers until they soften, about 3-4 minutes. Remove and set aside with the greens.
Step 4: Next, add the breakfast sausage to the skillet. Cook thoroughly, breaking it up as it cooks until browned and cooked through.
Step 5: While the sausage cooks, whisk the eggs with the heavy cream in a bowl until smooth.
Step 6: Pour the egg mixture into the skillet with the sausage and gently scramble until the eggs are just set.
Step 7: Combine the greens, peppers, and sausage-egg scramble in a bowl and enjoy your keto breakfast bowl warm.

Tips & Variations

Swap breakfast sausage for bacon or turkey sausage for a different flavor.
Feel free to add avocado slices or a sprinkle of shredded cheese for extra richness.
Use kale or Swiss chard instead of spinach if you prefer heartier greens.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to preserve the texture and flavor. Avoid overheating to keep the eggs tender.

How to Serve

A white bowl with four sections of food placed on a white marbled surface. The top left section has a fluffy layer of yellow scrambled eggs with a soft, slightly moist texture. To the top right, there is a pile of cooked ground meat with a crumbly and slightly greasy brown texture. Below the meat, bright red and orange sliced bell peppers stir-fried to a tender but slightly crisp texture form a colorful layer. The bottom left is filled with dark green cooked spinach that looks wilted and glossy with some visible stems. The ingredients are neatly separated without mixing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this recipe?

Yes, you can substitute or add other low-carb vegetables such as zucchini, mushrooms, or asparagus to suit your taste.

Is this recipe suitable for meal prep?

Absolutely! This keto breakfast bowl keeps well refrigerated and reheats quickly, making it perfect for busy mornings throughout the week.

Creamy Keto Breakfast Bowl with Sausage and Veggies Recipe

Print Recipe

★★★★★

4.7 from 102 reviews

This Keto Breakfast Bowl is a nutrient-dense, low-carb meal perfect for starting your day with a balance of protein, healthy fats, and fresh vegetables. Featuring sautéed greens and bell peppers, savory breakfast sausage, and fluffy scrambled eggs enriched with heavy cream, this recipe is flavorful and satisfying while adhering to ketogenic principles.

Author: Zane
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Vegetables

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

Protein

1/2 pound breakfast sausage
6 eggs

Others

1 tablespoon olive oil (divided for cooking two dishes)
2 tablespoons heavy cream

Instructions

Prepare the vegetables: Heat half of the olive oil in a skillet over medium heat. Add the crushed garlic and stir for about 30 seconds until fragrant. Add the baby spinach and sliced bell peppers, sautéing until the greens wilt and the peppers soften, about 3-4 minutes. Remove from skillet and set aside.
Cook the breakfast sausage: In the same skillet, add the remaining olive oil if needed, then crumble in the breakfast sausage. Cook over medium heat until browned and cooked through, about 7-8 minutes, stirring occasionally. Remove and set aside with vegetables.
Scramble the eggs: In a bowl, whisk together the eggs and heavy cream until fully combined. Pour the mixture into the skillet over low-medium heat and gently scramble the eggs, stirring slowly until just set and fluffy, about 4-5 minutes.
Assemble the bowl: Combine the cooked sausage and vegetables back into the skillet or a bowl, then add the scrambled eggs on top. Mix gently or layer as desired for serving. Serve warm and enjoy a filling keto-friendly breakfast bowl.

Notes

You can substitute the greens with kale or Swiss chard for a different flavor.
For a spicier option, add chili flakes or a dash of hot sauce to the eggs.
Make sure to use full-fat heavy cream to maintain the keto macros.
This recipe can be easily doubled for meal prep or larger servings.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: Keto, Breakfast Bowl, Low Carb, Keto Breakfast, Sausage, Eggs, Spinach, Bell Peppers