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Spicy Sausage And Pepper Breakfast Hash

Avatar photoRhonda Cawthorn
Spicy sausage sizzles against sweet peppers and rich, runny-yolk eggs—every bite of this keto hash is smoky, savory, and deeply satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 5
Calories 318 kcal

Ingredients
  

  • 4 ounces red bell pepper about 1 medium-sized pepper
  • 4 ounces green bell pepper about 1 medium-sized pepper
  • 5 ounces mushrooms
  • 1 tablespoon avocado oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon onion powder
  • 1 package Queen City Sausage Wicked Sausages or other smoked, spicy sausages
  • 6 eggs

Instructions
 

  • Preheat the oven to 400°F. Spray a baking sheet with cooking spray and set aside.
  • Slice peppers into thin strips. If mushrooms are not pre-sliced, slice them as well. Add to baking sheet.
  • Toss veggies in avocado oil, salt, and spices.
  • Slice sausage links on the diagonal into 1-inch pieces. Add to a sheet pan.
  • Bake for 15 minutes. Remove pan from oven. Crack eggs on top of sausage and pepper mixture. Put back in the oven for 5-6 minutes, until whites are set.

Nutrition

Calories: 318kcalCarbohydrates: 6gProtein: 16gFat: 26gSaturated Fat: 8gSodium: 758mgFiber: 1g
Keyword Spicy Sausage and Pepper Breakfast Hash
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