A blend of all yummy breakfast ingredients, loaded with veggies instead of high-carb breads for breakfast. Try making this crispy, veggies breakfast with Italian sausages, and fried eggs. This loaded egg sausage and hashbrown casserole will make you feel full till lunch or your evening feast.

Keto Veggies and Sausage Breakfast Hashbrowns

Breakfast hash make an amazing crispy combo with your traditional egg breakfast. Mix your favorite vegetables like bell peppers, ..* ingredients, Italian sausages, dried sage, and fried eggs. Enjoy this satiating breakfast that will make feel full till lunch time or your evening feast.

Course Breakfast

Cuisine American

Keyword breakfast-recipe, carbs-free, chopped-veggies, dairy-free, egg-breakfast, fried-eggs, gluten-free, keto-friendly, loaded-breakfast, low-carb, peanut-free, sausage-recipe, soy-free

Prep Time 8

Cook Time 16

Total Time 23

Servings 2

Calories 358kcal

Cost $5

Equipment

Ingredients

4 pieces Breakfast Sausage 80 grams
2 pieces Raw Egg 80 grams
1 tbsp Olive Oil 14 grams
1 cup Brussels Sprouts 156 grams
2/3 cup Squash Butternut Raw 93 grams
1 tsp Sage dried
2 pieces Red Onion 24 grams
1/4 tsp Salt sea salt
1/8 tsp Black Pepper ground

Instructions

Heat olive oil in a pan on medium heat. Roughly chop the sausages into small chunks. Add them to the skillet and pan-fry until brown from out and tender inside.
As the sausages cook, finely dice the onion and thinly slice the sprouts, discarding their tough bases. Add the onions, sliced sprouts, and sage to the skillet. Pan fry for about 5-7 minutes until the sprouts are tender. Add some oil or water if the pan gets dry.
When the sausages are cooked well, and the vegetables are tender enough, make two wells in the mixture. Crack one egg into each. Continue to cook over a medium heat until the eggs are completely cooked through and set to preference. Serve them hot.