Ingredients
Ground chicken or turkey sausage (1 lb)
Red bell pepper, diced (1)
Yellow bell pepper, diced (1)
Green bell pepper, diced (1)
Small onion, diced (1)
Diced potatoes or cauliflower rice (2 cups)
Large eggs (6)
Olive oil (2 tbsp)
Smoked paprika (1 tsp)
Garlic powder (½ tsp)
Salt and pepper (to taste)
Instructions
Preheat oven to 400°F (200°C) or use stovetop
In a large skillet or oven-safe pan, cook ground sausage over medium heat until browned; drain excess fat
Add 1 tbsp olive oil, sauté diced potatoes/peppers and onions 5-7 minutes until tender
Stir in smoked paprika and garlic powder, then combine with sausage-vegetable mixture
Transfer to oven (or continue cooking on stovetop) at 400°F for 10-15 minutes
Meanwhile, whisk eggs in a separate bowl. Pour over hash (return to stovetop if needed) and cook 3-5 minutes until eggs set
Notes
Use halal-certified chicken/turkey sausage
Substitute tofu crumbles for lower-fat option
Cauliflower rice ensures carb-compliance
Serve immediately for best texture
Can be meal-prepped cold (add eggs raw before storing)
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Sautéing + Baking
- Cuisine: American Keto
- Diet: Ketogenic
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 9g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 420mg