Low-Carb Breakfast Skillet with Sausage and Cauliflower
Looking for a breakfast scramble that’s completely low-carb? This easy skillet meal substitutes chopped cauliflower for the typical breakfast scramble potatoes. It’s flavorful, fast and beautiful, and can be served for any meal of the day.
1cupsauerkraut, well drained, optional, I love Hoganville Family Farms Sauerkraut, a mild and delicious Kansas-made sauerkraut
3scallions, chopped, green parts only
6-8large eggs, beaten
kosher salt to taste and freshly ground black pepper to taste
1cupshredded Cheddar cheese, I prefer Alma Creamery Cheese, made in Alma, Kansas
Sarah Jane’s Jalapeno Mustard, as a topping, another one of my favorite Kansas-made products
In a large cast iron skillet (or your favorite heavy-bottomed skillet) over medium heat, crumble and cook the garlic and red onion with the pork sausage until the pork is nicely browned, no pink remains, and is fully cooked throughout. Remove the sausage mixture to a plate, reserving 1-2 tablespoons of the fats in the skillet.
Return the skillet to medium heat; add the bell peppers, cauliflower and mushrooms. Cook, stirring occasionally, until the vegetables begin to soften and turn golden. Add 3 tablespoons of broth to the vegetable mixture in the skillet; cover the skillet, cooking for another 5-10 minutes or until the cauliflower is fork-tender and the broth has evaporated.
Stir in the sauerkraut; return the reserved sausage mixture to the skillet. Pour the beaten eggs over all the ingredients in the skillet, cooking and gently stirring the eggs until they begin to set and are cooked to your preferred doneness.
Remove the skillet from the heat; season the breakfast scramble to taste with salt and pepper. Sprinkle the cheese and scallions over the entire scramble; cover the skillet with the lid, allowing the cheese to melt.
Serve at once, topped with Sarah Jane’s Jalapeno Mustard, as desired.