Servings: 1 serving
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Ingredients
- 2 tablespoon Butter
- 2 Large raw eggs
- 100g Turkey sausage
- 1 cup Raw spinach
- ¼ Red bell pepper – sliced
- Salt and pepper
Instructions
- In a mixing bowl, crack eggs and season with salt and pepper. Whisk until the yolks and whites are thoroughly combined.
- In a nonstick pan, melt 1 tablespoon of butter over medium heat. Swirl in the melted butter before adding the eggs. Using a spatula or wooden spoon, gently mix until cooked. Set aside,
- In the same skillet over medium heat, add the sausage. Sauté for 3-5 minutes or until golden and no longer pink. Remove from heat and place in the bowl with the eggs.
- Again, using the same skillet, add a tablespoon of butter to the pan and return it to a medium heat. Sauté the pepper and spinach for 2-3 minutes or until tender.
- Transfer to the bowl with egg and sausage and season with salt and pepper. Garnish with fresh herbs if desired. Serve right away.
Nutrition Facts
Calories: 551kcal
Total Carbohydrates: 6.7g
Fat: 42.8g
Protein: 34.5g
Net Carbohydrates: 5.3g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Turkey and Egg Breakfast Bowl
Place the breakfast bowls in the appropriate portions in airtight containers. Refrigerate the container for up to 5 days. When ready to eat, reheat a bit in the microwave for 30 seconds to a minute.
