Sausage Breakfast Scramble - Low Carb

An easy low carb breakfast idea with sausage, eggs and cheese! Recipe also includes variations for Mexican and Italian breakfast scrambles as well.

Since I’ve been trying to watch my carbs AND eat breakfast (which has been harder than the low-carb thing since I’ve never been much of a breakfast eater) I started making this sausage scramble.

I like to make it on Sunday afternoon, throw it in the fridge then heat up portions for breakfast before heading out to work during the week. It heats up beautifully!

Side note about my mornings... During the summer I drive a different route to work because I don’t have to take the kids to school first. On this route is a small pasture with about a dozen pygmy goats that are always out right by the fence when I drive by.

AND THEY MAKE ME SO HAPPY! I swear they come down just to see me. I mean, it is impossible to have a bad day when a dozen miniature goats run down to the road to wish you a happy morning!

I’ll try to get a picture sometime soon and post it here. Providing the homeowners don’t think I’m mucking with their babies and come spear me in the back with a pitchfork. Until then, here’s a random video of pygmy goats frolicking.

OK, less goats. More breakfast! This is also awesome to make when you have company because it cooks up in one pan and everyone can serve themselves!

Since I started making it I’ve come up with a couple alternatives to change it up a bit! I made the original version for you here but you can also make a Mexican and Italian version too (see just below).

If you’re not watching carbs or are serving to guests who aren’t, serve with toast, warm soft tortillas or crusty Italian bread!

If you’d like a little Mexican or Italian flair, use the following ingredients; adding the additional spices to the eggs before whisking.

Mexican Breakfast Scramble Variation
1 pound hot breakfast sausage or Mexican chorizo* (not Spanish)
1 dozen eggs
1 tablespoon milk
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 cups shredded pepper jack cheese, divided
1 bunch green onions, chopped
Fresh chopped cilantro as garnish
Salsa for serving

*Mexican and Spanish chorizo are not the same thing. Mexican is (typically) uncooked and cooks up very much the same as breakfast or Italian sausage. Spanish is cured and much firmer. You technically can use Spanish chorizo but I think Mexican would be so much better in this!

Italian Breakfast Scramble Variation
1 pound Italian sausage (casings removed if applicable)
1 dozen eggs
1 tablespoon milk
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 cups shredded provolone cheese, divided
1 bunch green onions, chopped

Fresh chopped parsley as garnish

Sausage Breakfast Scramble

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

prep time: 10 Mcook time: 10 Mtotal time: 20 M

An easy low carb breakfast idea with sausage, eggs and cheese! Recipe also includes variations for Mexican and Italian breakfast scrambles as well.

ingredients:

• 1 pound breakfast sausage (I prefer Jimmy Dean)
• 1 dozen eggs
• 1 tablespoon milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 2 cups shredded cheddar cheese, divided
• 1 bunch green onions, chopped

instructions:

How to cook Sausage Breakfast Scramble

1. Cook and crumble sausage in a large skillet over medium-high heat until cooked through. Do not drain fat unless there is an overabundance.
2. Reduce heat to medium then push sausage to one side of the skillet to make room to cook the eggs. If your skillet is too small to allow for at least half the bottom of the pan to be free for the eggs, remove half of the sausage then add back after the eggs have cooked. We want to have enough surface area in the skillet for the eggs to cook.
3. Combine eggs, milk, salt, pepper and garlic powder in a large bowl then whisk until eggs are thoroughly scrambled.
4. Pour egg mixture into the empty side of the pan then cook per your preference (I like mine super soft). Once eggs are almost done, add 1 cup of cheese then mix eggs, cheese and sausage together. Top with remaining cheese and onions then serve. I like to have mine with fresh salsa or hot sauce!

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This recipe was shared at the Weekend Potluck!