Whole30 + Keto Sausage + Brussels Hash Recipe + Video – homemade ground pork breakfast sausage + brussels sprouts sauteed until golden and flavorful. Great for meal prep! Paleo, low carb, gluten free, grain free, dairy free, sugar free, clean eating, real food.

sunny side up egg yolk dripping on sausage + brussels hash this recipe

I’m always looking for fun ways to make breakfast interesting, since it’s usually so many egg dishes.

This whole30 + keto sausage + brussels hash has such great flavor and texture! Perfect topped with a sunny side up egg.

sausage + brussels hash in a cast iron skillet

Whole30 + Keto Sausage + Brussels Hash

The base is made with my homemade breakfast sausage. Rather than forming it into patties, I brown it into crumbles. Then I stir in brussels, bell pepper + onion.

So many beautiful colors! And so delicious!

 

meal prep whole30 + keto brussels hash

Meal Prep + Freezing

I love this hash recipe because it makes so much! I’ll make it for Sunday breakfast, then have leftovers for breakfast the rest of the week. If I’m home, I’ll sauté the leftovers and serve it topped with a sunny side up egg. If I’m on the go, I’ll pack it with some hard boiled eggs.

It also freezes great! Will keep in the freezer for up to 6 months!

Watch Sausage + Brussels Hash Recipe Demo (2:02 minutes)

Whole30 + Keto Sausage + Brussels Hash

Servings: 10
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This Whole30 + Keto Sausage + Brussels Hash Recipe is a homemade ground pork breakfast sausage + brussels sprouts sauteed until golden and flavorful. Great for meal prep! 
5 from 3 ratings
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Ingredients 
 

  • 1 tablespoon avocado oil
  • 2 pounds ground pork
  • 2 teaspoons fennel seeds
  • 2 teaspoons dried sage
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 pound brussels sprouts, shaved
  • 1 bell pepper, sliced
  • 1 yellow onion, sliced
  • top with sunny side up eggs or hard boiled eggs

Instructions 

  • Heat your cast iron skillet over medium heat for 5 minutes. Add the avocado oil, ground pork, fennel seeds, dried sage, garlic powder + salt. Break up with a spoon, stirring occasionally, until the pork is cooked through. About 5-8 minutes. Transfer to a bowl.
  • In the same skillet over medium heat with any remaining fat from the ground pork still in the skillet, cook the brussels sprouts, bell pepper + onion. Season with a pinch of salt. Cook, stirring occasionally, until crisp tender, 8-10 minutes.
  • Add the pork back in to warm for 1-2 minutes.
  • Serve topped with sunny side up eggs, or poached eggs, or hard boiled eggs.
  • Leftovers will keep in an airtight container for at least 5 days in the fridge, or at least 6 months in the freezer.

Notes

Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator, or 6 months in the freezer. HEATING: Either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a skillet over medium heat until warm. Can reheat straight from frozen, or thaw in the fridge overnight.
Cuisine: American
Course: Breakfast
Author: Natalie
Calories: 387, Total Carbs: 8.3g, Protein: 30.9g, Fat: 25.7g, Fiber: 2.6g, Net Carbs: 6g
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