Keto Sausage Breakfast Skillet

This keto sausage breakfast skillet is a hearty one-pan meal loaded with savory sausage, protein-rich eggs, sweet bell peppers, and fresh spinach, all finished with a blanket of melted cheddar and mozzarella cheese. Everything is sautéed together in a single skillet for a flavorful, high-fat, low-carb dish that keeps you satisfied until lunchtime. The smoky sausage and sweet peppers balance beautifully, while the mix of crisp-tender veggies, creamy eggs, and gooey cheese delivers all the comfort of a classic breakfast without the carbs from toast or potatoes. Perfect for breakfast, brunch, or a quick lunch or dinner, this skillet is simple to prepare, easy to customize, and ideal for staying on track with a strict keto lifestyle.

Course Breakfast, Brunch, Dinner, Lunch, Main Course

Cuisine American

Keyword cast iron skillet, keto breakfast, keto brunch, keto sausage breakfast skillet, low carb breakfast, one pan meal, sausage and eggs

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 460kcal

Equipment

large skillet
Spatula
Mixing bowl
Cutting board
Chef's knife

Ingredients

For the sausage and vegetables

1 pound keto-friendly pork breakfast sausage crumbled, no added sugar or fillers
1 tablespoon olive oil or avocado oil, if needed
1/2 cup red bell pepper diced
1/2 cup green bell pepper diced
1/4 cup yellow onion finely diced
2 cups fresh baby spinach roughly chopped

For the eggs and cheese

6 large eggs beaten
1/4 cup heavy whipping cream for extra richness
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 teaspoon sea salt divided, to taste
1/4 teaspoon black pepper to taste

Optional toppings

1/4 cup sliced green onions for garnish
1/2 medium avocado sliced, for serving

Instructions

Place a large skillet over medium heat and add the breakfast sausage, breaking it up with a spatula as it cooks.
Cook the sausage until browned and cooked through, about 6 to 8 minutes, then push it to one side of the skillet and spoon off excess grease if there is more than a thin coating left.
If the skillet looks dry, add the olive oil, then add the diced red bell pepper, green bell pepper, and onion to the empty side of the skillet.
Sauté the vegetables, stirring occasionally, until crisp-tender and lightly softened, about 4 to 5 minutes, then stir them together with the cooked sausage in an even layer.
Add the chopped spinach to the skillet and cook, stirring, just until wilted, about 1 to 2 minutes, then reduce the heat to medium-low.
In a mixing bowl, whisk together the eggs, heavy whipping cream, garlic powder, smoked paprika, sea salt, and black pepper until well combined and slightly frothy.
Pour the egg mixture evenly over the sausage and vegetable mixture in the skillet, tilting the pan gently so the eggs spread to the edges without stirring too much.
Cook the eggs undisturbed over medium-low heat until the edges are just set and the center is still slightly soft, gently lifting the edges with a spatula and tilting the pan if needed to let uncooked egg flow underneath.
Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top of the skillet and continue cooking for 2 to 3 minutes, just until the cheese is melted and the eggs are set but still creamy.
Remove the skillet from the heat, let it rest for 2 minutes to finish setting, then garnish with sliced green onions and avocado if using before slicing into portions and serving warm.

Notes

Use a high-quality sausage that is clearly labeled sugar free and free of starchy fillers to keep the carbs low and the flavor rich. If you prefer a firmer frittata-style texture, you can cover the skillet with a lid for the last few minutes of cooking to help the top set more fully. For meal prep, cool the skillet completely, cut into portions, and store them in airtight containers in the refrigerator for up to 4 days, reheating gently on the stovetop or in the microwave on low power. You can vary the vegetables by swapping some of the bell pepper for mushrooms or zucchini while keeping total volume similar to maintain keto macros. Serve with extra avocado or a spoonful of sugar free salsa for additional healthy fats and flavor without adding significant carbs.

Nutrition