Scrambled Eggs and Sausage with Broccoli

Make the same old scrambled eggs and sausage a lot more flavorful by adding fresh broccoli and cheddar cheese. This recipe is quick, easy, and so delicious. 

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I’m always looking for ways to change up breakfast. Eggs can get boring really quickly when following a low carb diet, so mixing in added ingredients helps keep things new and different.

I love a good breakfast scramble recipe. I usually go with a bacon or sausage, egg, and cheese scramble, but decided to throw in some broccoli, as well.

Everything just tastes so good together. It’s a great way to start the day, or end it.

Why This Recipe Works

This is such a quick and easy recipe to make for breakfast or for dinner. It’s a great choice when time is limited, but you still want a delicious, healthy meal.

It’s not your usual scrambled eggs and sausage breakfast. You don’t see broccoli used in breakfast recipes all that often, but it really is delicious in scrambled eggs with cheese, or in a Broccoli and Cheddar Frittata.

As written, this recipe is low carb, keto friendly, and gluten free.

How to Make Scrambled Eggs and Sausage with Broccoli

What You Need To Make This Recipe

To make this recipe you will need:

• 4 sausage patties (can use vegetarian)
• 8 eggs
• 1/4 teaspoon garlic salt (or regular salt)
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 1 cup broccoli florets (cut small)
• 1 cup cheddar cheese (shredded)

The full recipe can also be found in the recipe card at the bottom of this post. It can be printed from the card, as well.

Prep!

Cut the broccoli into small florets and shred the cheese.

Tip: for the best melting and texture, it is best to shred the cheese from a block rather than use pre-shredded bagged cheese.

Create!

Heat a large skillet over medium low. Add the sausage patties and cook until lightly browned, about 4-5 minutes. Flip and cook the other side for another 4-5 minutes or until browned and no longer pink in the center, about 4-5 minutes.

Remove and cut into bite size pieces. Set aside.

Crack the eggs into a medium bowl and season with the garlic salt and pepper.

Whisk well.

Raise the heat to medium and melt the butter in the same skillet used to cook the sausage.

Once hot and bubbly, add the eggs.

Top the eggs with the cut up sausage patties, broccoli florets, and cheddar cheese.

Cook, stirring frequently until the eggs are done through, about 5-7 minutes.

Present!

Serve hot.

Tips and Techniques

• Shred the cheddar cheese directly from a block for the best melting and texture.
• You can make this recipe vegetarian by using vegetarian sausage patties. Just be aware that vegetarian sausage may contain more carbohydrates and gluten, so be sure to read the labels.
• Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.

FAQ’s

How Many Carbs Are In Breakfast Sausage?

The total carb count in plain breakfast sausage typically ranges between 0-1 carbohydrate per serving. Flavored sausage may have more so be sure to check the label.

More Egg Breakfast Recipes To Try

Here are a few more egg breakfast recipes that you might like:

• Instant Pot Egg Bites with Bacon & Gouda
• Breakfast Casserole with Sausage and Potatoes
• Breakfast Puff Pastry Cups with Bacon, Egg, and Cheese
• Keto Breakfast Casserole with Bacon, Cauliflower, and Cheese
• Broccoli Cheddar Frittata
• Artichoke Frittata with Shallots and Fontina
• Spinach Sun-Dried Tomato Omelet

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Print

Scrambled Eggs and Sausage with Broccoli

Make the same old scrambled eggs and sausage a lot more flavorful by adding fresh broccoli and cheddar cheese. This recipe is quick, easy, and so delicious. 

Course Breakfast

Cuisine American, Gluten Free, Low Carb, Vegetarian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Calories 345kcal

Author Lauren Vavala

Ingredients

• 4 sausage patties * can use vegetarian
• 8 eggs
• 1/4 teaspoon garlic salt * or regular salt
• 1/8 teaspoon ground pepper
• 1 tablespoon butter
• 1 cup broccoli * cut into small florets
• 1/2 cup cheddar cheese * shredded

Instructions

• Heat a large skillet over medium low. Add the sausage patties and cook until lightly browned, about 4-5 minutes. Flip and cook the other side for another 4-5 minutes or until browned and no longer pink in the center, about 4-5 minutes.
• Remove and cut into bite size pieces. Set aside.
• Crack the eggs into a medium bowl, season with the garlic salt and pepper, and whisk well.
• Raise the heat to medium and melt the butter in the same skillet used to cook the sausage.
• Once hot and bubbly, add the eggs and top with the cut up sausage patties, broccoli florets, and cheddar cheese.
• Cook, stirring frequently until the eggs are done through, about 5-7 minutes.
• Serve hot.

Notes

Tips and Techniques

• Shred the cheddar cheese directly from a block for the best melting and texture.
• You can make this recipe vegetarian by using vegetarian sausage patties. Just be aware that vegetarian sausage may contain more carbohydrates and gluten, so be sure to read the labels.
• Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.

 

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 345kcal | Carbohydrates: 2g | Protein: 22g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 380mg | Sodium: 636mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 878IU | Vitamin C: 21mg | Calcium: 166mg | Iron: 2mg

This recipe was originally published on January 2, 2018. It was updated with an improved recipe, new images, tips, techniques, and FAQ’s in April 2020.