Keto Tex-Mex Brunch Skillet: Avocado, Sausage, & Mushroom Delight

Allergens

Eggs, Sausage (contains pork or turkey)

Ingredients

• 4 oz breakfast sausage links (pork or turkey) 1/2 medium
• sized ripe avocado 8 oz sliced button or cremini mushrooms 1/2 medium red onion, thinly sliced 1 small bell pepper (red or green), diced 1 clove garlic, minced 1 tbsp olive oil Salt and black pepper, to taste 2 large eggs Cilantro leaves, for garnish Optional: Lime wedges for serving

Instructions

1. Heat a 10 inch skillet over medium heat. Add the sausage links and cook until browned on all sides, approximately 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add olive oil, followed by onion and bell pepper. Sauté for 3 minutes, or until slightly softened.
3. Stir in garlic and mushrooms, cooking another 3 minutes or until the mushrooms release their moisture and begin to brown.
4. Season with salt and black pepper to taste, then create two small wells in the vegetable mixture. Crack an egg into each well.
5. Reduce heat to low, cover the skillet, and cook for 6 8 minutes, or until the eggs are set to your desired preference.
6. While the eggs are cooking, thinly slice the cooked sausages.
7. To plate, place a portion of the vegetable mixture on each dish, followed by a sausage link, sliced. Top with half an avocado, mashed or thinly sliced, and a drizzle of lime juice if using. Garnish with cilantro leaves.

Chef’s Insight

The key to a perfect Keto Tex-Mex brunch skillet is finding the right balance between savory and spicy flavors. Adjust seasonings according to your taste preferences.

Notes

This recipe is perfect for a Keto-friendly brunch or breakfast. The combination of sausage and mushrooms adds a hearty touch, while the avocado provides creaminess and healthy fats. Enjoy this dish with a side of fresh fruit for a complete meal.