This Brekkie Salad with homemade chicken sausage is a fresh and satisfying breakfast option. Packed with protein, healthy fats, and fibre, it’s a nutritious way to start the day while keeping carbs low. Perfect for those on a keto or diabetes-friendly diet.
Prep Time | 10 mins |
Cook Time | 15 mins |
Meal Type | Breakfast |
Servings | 2 |
Carbs | 5.6 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Ground Chicken Mince:
A lean protein source, chicken mince helps build muscle while keeping the meal low in fat.
Garlic:
Packed with antioxidants, garlic adds flavour and supports immune health.
Olive Oil:
Rich in heart-healthy monounsaturated fats, olive oil provides healthy fat to keep you satisfied longer.
Red Onion:
Low in carbs and high in antioxidants, red onions help support digestion and overall health.
Cucumber:
A hydrating vegetable that adds crunch and a fresh flavour to the salad, with minimal carbs.
Mixed Olives:
Olives provide healthy fats and are a great source of antioxidants, supporting heart health.
Red Capsicum:
Rich in vitamin C, red capsicum supports immune function and adds a sweet flavour to the salad.
Baby Cos Lettuce:
A fibre-rich base for the salad, baby cos lettuce adds crunch and important nutrients without the carbs.
Boiled Eggs:
High in protein and healthy fats, eggs help keep you full and support overall health.
Low Carb Breakfast Salad with Homemade Sausage
Ingredients
For the Chicken Sausage:
- 200 g Ground chicken mince
- 1 garlic clove, minced
- ½ tbsp parsley, freshly chopped
- ½ tsp smoked paprika
- ½ tsp ground black pepper
- ¼ tsp salt
- 1 tbsp extra virgin olive oil
For the Breakfast Salad:
- ½ small red onion, thinly sliced
- ½ cucumber, thinly sliced and quartered
- ¼ cup mixed olives, pitted
- ½ red capsicum, diced
- 1 cup baby cos lettuce, chopped
- 1 tbsp dill, freshly chopped
- salt and pepper to taste
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
For Serving:
- 2 large boiled eggs, optional
COOK MODE
Instructions
- Combine minced chicken, garlic, parsley, smoked paprika, pepper, and salt in a mixing bowl. Mix until well combined, then form into two thick sausages.
- Heat the olive oil in a frying pan over medium heat. Add the chicken sausages and cook for about 8-10 minutes, turning frequently, until golden brown and cooked through.
- While the sausages are cooking, combine the red onion, cucumber, mixed olives, red capsicum, and baby cos lettuce in a large salad bowl. Add fresh dill, salt, and pepper.
- In a small bowl, whisk together the olive oil and lemon juice. Pour the dressing over the salad and toss to combine.
- Divide the salad between two plates. Top with the cooked chicken sausages and sliced boiled eggs (if using).
