“Exquisite Keto Polish Breakfast: Savory Kielbasa Hash & Creamy Herbed Eggs”

Allergens

Eggs, Dairy (Parmesan cheese)

Ingredients

• 8 oz kielbasa sausage, sliced into bite
• sized pieces
• 1 large onion, thinly sliced
• 1 medium green bell pepper, chopped
• 4 large eggs
• 2 tbsp fresh dill, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1/4 cup full
• fat cream cheese, softened
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. In a large skillet over medium heat, cook the sliced kielbasa until golden brown, about 5 minutes. Remove from pan and set aside.
2. In the same skillet, add olive oil, onion, and bell pepper. Sauté until softened and slightly caramelized, approximately 7 10 minutes. Season with salt and pepper.
3. Return kielbasa to the skillet and mix well. Cook for another 2 minutes, then remove from heat.
4. In a separate bowl, whisk together eggs, dill, parsley, cream cheese, and Parmesan cheese until smooth. Season with salt and pepper.
5. Pour egg mixture over kielbasa hash in the skillet, stirring gently to combine.
6. Return pan to medium low heat and cook for 4 5 minutes or until eggs are set but still slightly soft.
7. Serve immediately, garnishing with additional herbs if desired.

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable sensory experience for your taste buds!

Notes

This recipe is suitable for a keto diet due to its low carbohydrate content and high fat content.