This low carb, breakfast sausage scramble recipe is a copycat of the Atkins Farmhouse-Style Sausage Scramble frozen meal. Eggs, bell pepper, sausage, and cheese make this breakfast both filling and yummy! I’ve added a little salsa verde to spice things up Texas style. No more boring breakfasts, y’all!
For this recipe you’ll need: eggs, ground sausage, chopped Bell pepper, cheddar cheese, heavy cream, salsa verde, salt, and pepper
If you are in a hurry click here to go straight to the sausage scramble recipe.
To be honest, I don’t even like eggs very much! This quick and easy low carb breakfast has about 4.5 net carbs according the the calculator I use but I disagree. They assigned 1 carb each to the eggs and heavy cream which I don’t think should be there. Maybe both together are almost 1 carb? I recorded this in my food diary as 2.5 net carbs and counted the eggs and cream as 0 carbs.
Even though I am not totally on board with eggs I enjoy the fact that they are quick and easy. I don’t like them plain, though. I just need some extra zing in there. Even my beloved hot sauce is NOT enough to get me to eat a plain scrambled egg. A few years ago I spent a couple of weeks just eating Atkins frozen meals. I thought it would be an easy way to stay low carb and not have to cook differently for myself.
It wasn’t a great idea but I did discover a few of the frozen meals that I thought had potential.
I liked the idea of the farmhouse-style sausage scramble but I didn’t like the texture of the eggs after they’d been frozen and then reheated in the microwave. If you don’t mind it you can actually make this during meal prep and have a quick breakfast during the week. The sausage scramble will keep for about 4 days in the fridge or 3 months in the freezer. It’s a simple recipe but there’s something about it that’s just comforting and good.
If you like it a little spicy you can substitute jalapenos for some of the Bell peppers.
The salsa verde has 2 carbs and 1 gram of fiber for a total of 1 net carb. Leave it off if you don’t want to have that extra carb – I just really LOVE salsa verde. Also – check the sausage to make sure that it is 0 carbs. I used bulk sausage but you could slice the sausage links and use them that way if you prefer.
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If you’re going to use these for several breakfasts you’ll want some good storage containers. This is the typeof meal prep container I use and I love them. They last well, can be put in the dishwasher, are microwaveable, and they aren’t expensive. The come in a 7 pack.
Farmhouse-Style Sausage Scramble Recipe
- 1 ounce ground pork sausage make sure it's 0 carb
- 1 heaping tablespoon chopped Bell pepper 1 ounce
- 2 eggs
- 2 tablespoons heavy cream
- 1 ounce grated Cheddar cheese
- Salt and pepper to taste.
- 2 tablespoons salsa verde may omit
Beat the eggs with the cream until well blended.
Cook the sausage until it's nearly done.
Add the peppers and saute until tender.
Pour in the egg mixture and let it set for just a few seconds.
Stir slowly until the eggs begin to be solid.
Add half the cheese.
Continue to cook until the texture is the way you like it.
Taste and add salt and pepper as needed.
Spoon the salsa on top and sprinkle the remaining cheese over it.
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Click on the image to see the recipe. From left to right (all low carb): Sauteed Collard Greens with Poached Eggs, Baked Scotch Eggs, Ham and Smoked Gouda Quiche