Keto Sausage and Cheese Skillet Hash

Skillet hash is a classic American breakfast built for one-pan ease and bold savory flavor. This keto version browns sausage with cauliflower and peppers, then melts cheddar and eggs into a hearty morning plate.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 420 cal
• 28g protein
• 9g carbs
• 30g fat
• 3g fiber

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Ingredients

• 12 oz breakfast sausage links or bulk
• 4 cups, riced or finely chopped cauliflower florets
• 1, diced bell pepper
• 1/2, diced yellow onion
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh chives

Instructions

1. 1Heat a large 12-inch cast-iron or nonstick skillet over medium-high heat and add the olive oil.
2. 2Add the breakfast sausage, breaking it into bite-size pieces if using bulk, and cook until browned and cooked through, about 6 to 8 minutes.
3. 3Push the sausage to one side of the skillet and add the diced onion and bell pepper to the empty space.
4. 4Sauté the vegetables until they begin to soften and take on light color, about 3 to 4 minutes.
5. 5Stir in the riced or finely chopped cauliflower, garlic powder, smoked paprika, salt, and black pepper.
6. 6Cook, stirring occasionally, until the cauliflower is tender and lightly golden at the edges, about 5 to 7 minutes.
7. 7Create four small wells in the hash mixture with the back of a spoon.
8. 8Crack one egg into each well, then reduce heat to medium-low and cover the skillet.
9. 9Cook until the egg whites are set but the yolks remain runny, or to your preferred doneness, about 4 to 6 minutes.
10. 10Remove the lid, sprinkle shredded cheddar evenly over the entire skillet, and let it melt for 1 minute.
11. 11Garnish with chopped fresh chives, divide into portions straight from the pan, and serve immediately.