We love this for breakfast, but we just made it for dinner earlier this week and it was a hit! This is perfect just as it is and also delicious with diced avocado and a squeeze of lime!
Prep Time: 5 minutes
Cooking Time: 15 minutes
2 tablespoons ghee or butter
¼ medium red onion, peeled & diced
6 sausage links
2 cups cauliflower rice
1 teaspoon sea salt
½ teaspoon black pepper
1 whole medium scallion, minced
4 large eggs
2 cups baby kale
Add ghee or butter to a large skillet set to medium-low heat.
Add red onion and sauté until soft, about 5 minutes.
Add diced sausage and allow to brown, about 3 minutes.
Add cauliflower rice, sea salt, black pepper, minced scallion and allow to soften, stirring occasionally, about 3 minutes.
Crack eggs into the skillet and quickly scramble around until the eggs are mostly cooked through, about 2 minutes.
Turn off the heat and stir in the baby kale and allow to wilt in the skillet.
Serve between 4, storing any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 3