Ingredients
1 cup diced beef sausage (halal-certified)
1 cup sliced bell peppers (mixed colors)
1 small onion, diced
1 cup cauliflower florets
1 tablespoon olive oil
4 large eggs
Salt and pepper to taste
1 teaspoon smoked paprika (optional)
Fresh parsley or chives (for garnish)
Instructions
Preheat skillet over medium-high heat. Add olive oil and cook beef sausage until browned and crisp.
Push protein to the edges of the pan. Add onions and bell peppers; sauté 5 minutes.
Stir in cauliflower florets and paprika. Season with salt and pepper. Cook 10-12 minutes until tender-crisp.
Create 4 wells in the vegetable mixture. Crack an egg into each well. Cover pan and cook 5-7 minutes until eggs are desired doneness.
Transfer hash to plates. Garnish with fresh herbs before serving.
Notes
Use halal-certified beef sausage for dietary compliance
Substitute ground beef or mushrooms for vegetarian version
Add crumbled feta or avocado for extra richness
Leftovers keep refrigerated for 3-4 days
Adjust vegetable quantities to maintain net carbs under 6g
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Stovetop Cooking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 12g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 190mg