I’m always getting requests for creative keto breakfast ideas. Well this mini meatball has is easy to make, perfect for the keto diet, and who doesn’t want to want meatballs for breakfast!? The bottom layer of this breakfast scramble is a crisp cauliflower rice hash brown, topped with sauteed veggies, mini turkey meatballs, and perfectly fried eggs.
If you need more keto breakfast ideas, check out my version of Starbucks sous-vide egg bites.
How To Make Keto Breakfast Scramble
The first step in creating this easy keto breakfast recipe is making the mini turkey meatballs. Season ground turkey with dried oregano, cayenne, salt, pepper, and form into small meatballs. If you make the meatballs too big, they won’t cook through. Add the meatballs to a preheated non-stick pan with a couple shots of avocado oil and cook until crusty on all sides, about 8 minutes total.
Meanwhile, make the low carb cauliflower rice hash by squeezing as much water from the thawed cauliflower rice as possible. Add the cauliflower rice to a preheat non-stick pan with a shot of oil and allow to cook until golden and crusty all around. You want to smash the riced cauliflower into one even layer for maximum browning.
Meanwhile, saute the zucchini, green peppers, and red onions for about 8 minutes in the same pan you made the meatballs in. Then add the baby spinach for the last couple minutes so it can wilt. Make sure everything is seasoned well as you will probably need more salt. Plate the veggies on top of the keto cauliflower hash and top with the meatballs and the fried eggs.
How To Fry The Perfect Egg
This technique will make the most perfect fried egg with a crusty golden bottom and soft runny yolks on top. I am a firm believer in using the best quality eggs possible, which means buying organic or non-GMO pasture raised eggs. They are available at most all grocery stores now and the flavor and nutritional profile is way better than conventional eggs.
Preheat a 8-inch non-stick pan over medium-high heat with enough avocado oil or ghee to cover the bottom of the pan. I know it seems like a lot of oil, but this is the only way to properly fry an egg. Once the oil has preheating for 2-3minutes and looks hot, add two eggs to the pan and immediately pinch over some salt and a crack of pepper. To be safe, I like to crack the eggs into a ramekin to make sure no egg shells end up in the pan.
Fry for 2-3 minutes, and once the bottom of the egg whites ad golden brown, tilt the pan a bit and use a spoon to pour some hot oil around the egg white close to the yolk. This will ensure the whites are cooked through, but that beautiful yolk is runny. Use a non-stick spatula to carefully remove the eggs from the pan and place them right on top of the keto breakfast scramble.
Check out my other keto breakfast recipes: