Gourmet Keto German Breakfast: A Delightful Symphony of Flavors

Allergens

Eggs, Dairy (Butter)

Ingredients

• 4 large Bratwurst sausages
• 8 large eggs
• 1/2 cup homemade sauerkraut (or store
• bought)
• 6 slices of nitrate
• free bacon
• 3 tbsp unsalted butter
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large skillet over medium heat, cook the bratwurst until browned on all sides and cooked through, approximately 10 12 minutes. Remove from the pan and let rest. While the sausages are cooking, whisk together the eggs in a bowl. Season with salt and pepper to taste. In another non stick skillet over low medium heat, melt the butter and pour in the beaten eggs. Cook until scrambled, stirring occasionally for even cooking. Remove from heat as soon as they reach your desired consistency. Lay out the bacon strips on a baking sheet lined with parchment paper. Bake in an oven preheated to 400°F (200°C) for 15 20 minutes or until crispy and golden brown. Remove from the oven and let cool on a wire rack. To serve, arrange two plates with the bratwurst, scrambled eggs, sauerkraut, and bacon. Garnish with fresh parsley and enjoy your sensational keto German breakfast!

Chef’s Insight

Balance the rich flavors with the tangy sauerkraut for a symphony of taste.

Notes

This recipe is perfect for those following a keto or low-carb diet.