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Quick Keto Breakfast Scramble - A Simple, Satisfying Morning Meal

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 4 large eggs
  • 2 tablespoons heavy cream (or unsweetened almond milk)
  • 2 tablespoons butter (or ghee)
  • 1/3 cup diced bell pepper (any color)
  • 1/4 cup diced onion (yellow or red)
  • 1/2 cup baby spinach, roughly chopped
  • 1/3 cup cooked breakfast sausage or bacon, crumbled
  • 1/3 cup shredded cheese (cheddar, mozzarella, or pepper jack)
  • Salt and black pepper, to taste
  • 1/4 teaspoon garlic powder (optional)
  • 1 tablespoon chopped fresh herbs (chives, parsley, or cilantro), optional
  • Hot sauce or a dash of paprika, optional for serving

Method
 

  1. Whisk the eggs. In a bowl, whisk the eggs with the heavy cream, a pinch of salt, and black pepper. The cream helps create soft, fluffy curds.
  2. Prep the skillet. Heat a nonstick or well-seasoned skillet over medium heat. Add the butter and let it melt until it foams slightly.
  3. Sauté the veggies. Add the onion and bell pepper. Cook 2–3 minutes until they soften. Stir in the spinach and cook just until wilted.
  4. Add the protein. Toss in the crumbled sausage or bacon and warm it through. Sprinkle in garlic powder if using.
  5. Pour in the eggs. Reduce heat to medium-low. Pour the egg mixture over the veggies and meat. Let it sit for 10–15 seconds, then gently push the eggs from the edges to the center with a spatula.
  6. Fold, don’t over-stir. Continue to gently fold the eggs as soft curds form. When they’re mostly set but still a little glossy, turn off the heat.
  7. Add cheese and finish. Sprinkle cheese over the scramble and let the residual heat melt it. Taste and adjust seasoning. Top with fresh herbs and a dash of hot sauce or paprika if you like.
  8. Serve right away. Plate the scramble while it’s still soft and creamy. Enjoy as is or with sliced avocado on the side for extra healthy fats.