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. In counting carbs, 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 nutrition facts food diary as 2.5 net carbs and counted the eggs and cream as 0 carbs. The good news about eggs are the amount of protein you get from them. In fact two large eggs have 13 grams of protein. One good thing is that those same 2 large eggs only have 3.5 grams of saturated fat. Thankfully eggs are naturally free of any trans fat. All of which we burn instead of sugar when we are in ketosis. That also helps me keep my blood sugar under control.
Even though I am not totally on board with eggs I enjoy the fact that they are quick and easy. I do enjoy some scrambled eggs with some American cheese and some pieces of turkey. I used to add a little chopped onion, but they have some carbs so I leave them out now. I just need some extra zing in my eggs. Even my beloved hot sauce is not enough to get me to eat plain scrambled eggs. A few years ago I spent a couple of weeks just eating Atkins frozen meals to drop some weight. The Atkins Nutritionals company’s version of this breakfast bowl came as one of their Atkins entrees but I thought didn’t taste as good. I figured this 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 according to the cooking instructions in the microwave. If you don’t mind it you can actually make this during meal prep and have a quick breakfast any time 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 the flavor 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 personally just really LOVE salsa verde. Also check the sausage that your buy to make sure that it is 0 carbs. I used bulk sausage but you could slice some sausage links and use them that way if you prefer.
Table of Contents
Farmhouse-Style Sausage Scramble Recipe
Farmhouse-Style Sausage Scramble: Atkins Copycat Breakfast
- 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.
- Set aside.
- 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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