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Egg-free keto breakfasts are sometimes hard to come by. As someone with an egg intolerance (hello migraines!) breakfast is a hard meal to make. That’s why I love this easy Kimchi Sausage Breakfast Hash!
It’s flavorful, easy, healthy, and packed with good-for-you probiotics from the fermented kimchi. This low-carb hash also keeps really well so I like to make a double or triple batch to have on hand for breakfasts throughout the week.
If you want to drop the carb count to just about 7 grams of net carbs per serving, use chopped cauliflower instead of the turnips.
Hands-on Overall
Nutritional values (per serving)
Net carbs9.3 grams
Protein16.4 grams
Fat28.8 grams
Calories373 kcal
Calories from carbs 10%, protein 18%, fat 72%
Total carbs13.2 gramsFiber3.9 gramsSugars6.9 gramsSaturated fat7.5 gramsSodium860 mg(37% RDA)Magnesium36 mg(9% RDA)Potassium577 mg(29% EMR)
Ingredients (makes 2 servings)
- 170 g gluten-free sausage meat (6 oz)
- 2 tbsp extra virgin olive oil or ghee (30 ml)
- 2 cups diced turnips (260 g/ 9.2 oz)
- 1/2 small yellow onion, chopped (35 g/ 1.2 oz)
- 2 cloves garlic, minced
- 1/4 tsp sea salt, or to taste
- 1/8 tsp black pepper, or to taste
- 1/2 cup drained kimchi (70 g/ 2.5 oz)
- 2 tbsp minced chives, for garnish
Instructions
- In a large pan over medium-high heat, brown the sausage crumbling with the back of a wooden spoon for about 5 minutes.
- Once browned remove the sausage and add the olive oil to the skillet.
- Once the oil is hot, add the turnips, cooking for about 5 minutes before adding in the onion and garlic. Cook for an additional 5-7 minutes until the turnips are golden and tender.
- Add the sausage back to the skillet and season with salt and pepper to taste. Serve with kimchi and chives. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Kimchi Sausage Breakfast Hash
Step by Step
Ingredients
- 170 g gluten-free sausage meat (6 oz)
- 2 tbsp extra virgin olive oil or ghee (30 ml)
- 2 cups diced turnips (260 g/ 9.2 oz)
- 1/2 small yellow onion, chopped (35 g/ 1.2 oz)
- 2 cloves garlic, minced
- 1/4 tsp sea salt, or to taste
- 1/8 tsp black pepper, or to taste
- 1/2 cup drained kimchi (70 g/ 2.5 oz)
- 2 tbsp minced chives, for garnish
Instructions
- In a large pan over medium-high heat, brown the sausage crumbling with the back of a wooden spoon for about 5 minutes.
- Once browned remove the sausage and add the olive oil to the skillet.
- Once the oil is hot, add the turnips, cooking for about 5 minutes before adding in the onion and garlic. Cook for an additional 5-7 minutes until the turnips are golden and tender.
- Add the sausage back to the skillet and season with salt and pepper to taste. Serve with kimchi and chives. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition (per serving)
Calories373kcal
Net Carbs9.3g
Carbohydrates13.2g
Protein16.4g
Fat28.8g
Saturated Fat7.5g
Fiber3.9g
Sugar6.9g
Sodium860mg
Magnesium36mg
Potassium577mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 9.3 g | 16.4 g | 28.8 g | 373 kcal |
| Sausages, pastured, free of gluten and sugar |
| 0.5 g | 14.1 g | 15.1 g | 196 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Turnip, raw |
| 6 g | 1.2 g | 0.1 g | 36 kcal |
| Onion, brown (yellow), raw |
| 1.1 g | 0.2 g | 0 g | 6 kcal |
| Garlic, fresh |
| 0.9 g | 0.2 g | 0 g | 4 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Kimchi, fermented cabbage |
| 0.6 g | 0.6 g | 0 g | 9 kcal |
| Chives, fresh |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
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