Fluffy eggs with savory sausage, bell peppers, zucchini, and spinach make this hearty low-carb breakfast ready in 25 minutes.
# What You'll Need:
→ Meats
01 - 5 oz pork sausage, crumbled (sugar-free, keto-friendly)
→ Vegetables
02 - 1/2 small red bell pepper, diced
03 - 1/2 small zucchini, diced
04 - 1/4 small red onion, diced
05 - 1/2 cup baby spinach, roughly chopped
→ Eggs & Dairy
06 - 4 large eggs
07 - 2 tablespoons heavy cream
08 - 2 tablespoons shredded cheddar cheese (optional)
09 - 1 tablespoon butter
→ Spices & Seasonings
10 - 1/4 teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste
# How To Make It:
01 - Melt butter in a medium skillet over medium heat. Add crumbled sausage and cook for 3 to 4 minutes until browned and cooked through.
02 - Add diced red onion, bell pepper, and zucchini to the skillet. Sauté for 3 to 4 minutes until vegetables are softened.
03 - Stir in chopped spinach and cook for 1 minute until wilted.
04 - In a mixing bowl, whisk together eggs, heavy cream, smoked paprika, salt, and pepper until well combined.
05 - Reduce skillet heat to low. Pour egg mixture over sausage and vegetables. Allow to set slightly, then gently stir and fold until eggs are just cooked through but still soft and creamy.
06 - Sprinkle cheddar cheese over the scramble if using. Cook for 30 seconds until melted, then remove from heat.
07 - Transfer to serving plates and serve hot, garnished with fresh herbs or avocado slices if desired.
