Ingredients
2 large eggs
1/2 avocado, sliced
1/4 cup shredded cheddar cheese
1 tbsp olive oil
Salt and pepper to taste
2 slices turkey bacon
1/4 cup chopped spinach
1 tbsp chopped red onion
1 cup riced cauliflower
2 turkey sausage links, chopped
1/4 cup chopped bell pepper
1/4 cup chopped onion
1 tsp garlic powder
1/4 tsp paprika
Instructions
1. Heat olive oil in a nonstick skillet over medium heat.
2. For the omelet: Whisk eggs and season with salt and pepper.
3. Pour eggs into skillet, cook until almost set.
4. Add avocado, turkey bacon, spinach, red onion, and cheddar cheese.
5. Fold omelet and cook 1–2 more minutes.
6. For the hash: Sauté onion and bell pepper in olive oil.
7. Add cauliflower rice, chopped turkey sausage, garlic powder, and paprika.
8. Cook until golden, about 5–7 minutes.
9. Serve omelet and hash warm.
Notes
You can meal prep both recipes ahead of time and store them in the fridge for up to 4 days.
Reheat egg muffins in the microwave for 30–45 seconds or in the oven at 325°F for 5–7 minutes.
For extra flavor, top your cauliflower hash with avocado, a sprinkle of cheese, or a dash of hot sauce.
Both recipes are gluten-free, keto-friendly, and ideal for a low carb breakfast meal prep routine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 195 mg