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RECIPES  |  MEAL PREP  |  KETO  |  COOKBOOK

Keto Breakfast Scramble

This keto breakfast recipe has mini turkey meatballs, crispy cauliflower hash, sauted veggies, and fried eggs. It only takes 20 minutes to make and will be your new favorite low carb breakfast.

This recipe is , , , , , with main ingredient
keto breakfast hash

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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 pa 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 ad 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, you will probably need more salt. Plate the veggies on top of the keto cauliflower hash, 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:

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keto breakfast hash

Keto Breakfast Scramble

Course: Breakfast
Cuisine: American
Keyword: breakfast, keto, low carb, meatballs, scramble
Prep Time: 8 minutes
Cook Time: 15 minutes
Servings: 2 people
Author: Bobby Parrish

This keto breakfast recipe has crispy cauliflower hash, mini turkey meatballs, and sauted vegetables. If you are looking for new keto breakfast ideas, this is the recipe you have to make.

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Ingredients

  • 8 ounces ground turkey
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • 1.5 large zucchini diced
  • 1 green bell pepper diced
  • ½ red onion thinly sliced
  • 6 ounces baby spinach
  • 2 pasture raised eggs
  • 1 package of frozen & thawed cauliflower rice
  • Olive or avocado oil
  • Kosher salt & fresh pepper

Instructions

  1. Add the ground turkey to a medium size bowl and season with the oregano, cayenne, ½ teaspoon salt, a few cracks of pepper, and mix until just combined using your hands. Form mini meatballs by dipping your hands in cold water and rolling them (this will prevent the mixture from sticking to your hands). Make sure they are small or they won’t cook through.
  2. Preheat a large non-stick pan just over medium heat for 2 minutes with 2 teaspoons of oil. Add the meatballs and cook until crusty on all sides and cooked through - about 8 minutes. Remove meatballs, add a shot of oil to the pan if needed, add the zucchini, green pepper, onion, ¼ teaspoon salt, and a couple cracks of pepper. Mix well and cook for 6-8 minutes, until the veggies are soft, then add the spinach and cook until it’s wilted, about 2 minutes more. Check for seasoning, you may need more salt.
  3. While the veggies are cooking, make the cauliflower hash by preheating an 8-10-inch non-stick pan just over medium heat with 2 teaspoons of oil. Place the thawed cauliflower rice in a kitchen towel and squeeze as much water out as possible then add the cauliflower to the pan along with ¼ teaspoon salt and a couple cracks of pepper. Flatten the riced cauliflower with a spatula and allow to cook for a few 4-5 minutes, until golden brown. Mix up the rice and flatten again, cook another 4-5 minutes then transfer to a serving plate.
  4. To fry the eggs, add enough oil to just cover the bottom of an 8-inch non-stick pan and preheat over medium-high. Once the oil is hot, add two eggs to the pan and season with a pinch of salt and a crack of pepper. Fry until the egg whites are golden on the bottom, then tip the pan and spoon hot oil around the egg whites near the yolk so it cooks through. Carefully remove eggs from the pan.
  5. Assemble the hash by putting the veggie mixture on top of the cauliflower hash, add the meatballs, and top it with the fried eggs. Enjoy!

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