Easy Make-Ahead Keto Breakfast Bowls
Start your day with these delicious and convenient keto breakfast bowls. Packed with veggies, sausage, and eggs, they are perfect for meal prep and a healthy, low-carb lifestyle!
Equipment
- Baking Sheet
- Large Bowl
- Large skillet
- Rubber Spatula
- Freezer-Safe and Microwave-Safe Containers
Ingredients
For the Roasted Vegetables
- 10 ounces raw cauliflower chopped into bite-sized florets
- 1 tablespoon olive oil or avocado oil
- Salt and freshly ground black pepper to taste
For the Scrambled Eggs
- 6 ounces pre-cooked breakfast sausage chopped
- 8 large eggs
- 1/4 cup heavy whipping cream
- 1 tablespoon butter
For Assembly
- 2 green onions thinly sliced
- 4 ounces sharp cheddar cheese grated
Instructions
- To begin, preheat your oven to 400°F (200°C).
- Spread the cauliflower florets evenly on a rimmed baking sheet. Drizzle with olive or avocado oil, then season generously with salt and pepper. Give it a good toss to coat.
- Roast the cauliflower for 15-20 minutes, or until it's tender and slightly caramelized. During the last 5 minutes of roasting, add the chopped pre-cooked sausage to the pan to warm it through.
- While the veggies roast, whisk the eggs and heavy whipping cream together in a large bowl until well combined. In a separate large skillet, melt the butter over medium-low heat.
- Pour the egg mixture into the skillet and let it set for about two minutes. Then, gently use a rubber spatula to scrape the cooked egg from the edges of the pan towards the center, stirring lightly to create fluffy scrambled eggs. Once just cooked through, remove from heat and season with salt and pepper.
- Now it's time to assemble your healthy breakfast bowls! Divide the roasted cauliflower and warmed sausage evenly among four freezer-safe and microwave-safe containers. Top each with a portion of the scrambled eggs, a sprinkle of fresh green onions, and a generous layer of grated cheddar cheese.
- Allow the bowls to cool completely to room temperature if they are still warm. Once cooled, cover them tightly. You can refrigerate them for up to 5 days for quick grab-and-go breakfasts, or freeze them for up to two weeks for even longer storage.
- To reheat from frozen: Simply remove the cover from the container. Microwave on 50% power for 2 to 3 minutes, then stir and continue to microwave until heated through and piping hot. If you're using glass containers, remember to let them sit at room temperature for 30 to 40 minutes before microwaving to prevent cracking from a rapid temperature change.
Notes
These bowls are perfect for meal prepping and can be refrigerated for up to 5 days or frozen for up to two weeks.
Reheating Instructions: To reheat from frozen, remove cover. Microwave on 50% power for 2-3 minutes, then stir and continue microwaving until heated through. For glass containers, allow to sit at room temperature for 30-40 minutes before microwaving to prevent cracking.
Nutrition Information (per serving):
- Calories: 506kcal
- Total Carbs: 5.6g
- Net Carbs: 4g
- Fats: 35.7g
- Protein: 32.2g
