CAULIFLOWER HASH WITH SAUSAGE & EGGS

This easy and nutritious version of breakfast hash uses cauliflower rice instead of potatoes, and turkey sausage instead of breakfast sausage, for a healthier, low-carb breakfast. 

 

MAKES 4 SERVING/ TOTAL TIME 25 MINUTES

INGREDIENTS

4 teaspoons olive oil, divided

1 small onion, diced

2 cloves garlic, minced

8 ounces turkey sausage

16 ounces cauliflower rice

¼ teaspoon salt

⅛ teaspoon ground pepper

3 tablespoons water

8 large eggs

METHOD

STEP 1

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and garlic; cook, stirring, until translucent. Add sausage; cook, stirring, until cooked through, 4 to 5 minutes. Transfer the mixture to a plate

STEP 2

Increase heat to medium-high and add cauliflower rice to the pan in an even layer. Cook without stirring until it starts to turn golden brown, 2 to 3 minutes. Then stir and add salt, pepper, and water. Cover and cook until tender and golden, 3 to 4 minutes. Stir the sausage mixture back in and heat through, about 2 minutes.

STEP 3

Heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Break 4 eggs into the pan and cook until the whites are set but the yolks are still runny, about 3 minutes. Transfer to a plate and repeat with the remaining 1 teaspoon oil and the remaining 4 eggs.

 

Nutrition Value

17 Kcal,

18.8g fat,

4.9g saturated fat,

2.7g fiber,

25.9g protein,

7.8g carbs