You technically only need three ingredients to make this low-carb (and keto!) snack. The simple spice rub takes it to the next level though. Especially when paired with ranch dressing for dipping
INGREDIENTS:
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe below. If you need to prepare more servings just click on the servings number and select the right amount so you can get the correct ingredients.
DIRECTIONS:
In a small skillet brown breakfast sausage and drain, then set aside.
Remove the tops from your red peppers and cleaning out the seeds. Cut peppers into 4 rings.
Heat 2Tbsp of Coconut Oil in a skillet over medium-high heat. Place peppers in the skillet and let them cook while the oil heats.
Once the oil starts to sizzle crack one egg into each ring. Be sure to pour the egg into the ring slowly so it has time to seal around the bottom of the ring. Some of the egg may leak out or overflow.
Salt and pepper each ring to taste then add 2 Tbsp of sausage around the yolk of each ring.
Cook eggs to the desired doneness.
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Ingredients
Directions
In a small skillet brown breakfast sausage and drain, then set aside.
Remove the tops from your red peppers and cleaning out the seeds. Cut peppers into 4 rings.
Heat 2Tbsp of Coconut Oil in a skillet over medium-high heat. Place peppers in the skillet and let them cook while the oil heats.
Once the oil starts to sizzle crack one egg into each ring. Be sure to pour the egg into the ring slowly so it has time to seal around the bottom of the ring. Some of the egg may leak out or overflow.
Salt and pepper each ring to taste then add 2 Tbsp of sausage around the yolk of each ring.
Cook eggs to the desired doneness.