A quick, high-protein sausage and egg breakfast with mushrooms and lemon parsley spread. Ready in 20 minutes, it’s delicious, satisfying, and customizable!
Looking for a quick, nutritious, and protein-packed breakfast? This High Protein Sausage and Egg Recipe is exactly what you need! It’s easy to make, loaded with flavour, and perfect for anyone following a high-protein or low-carb diet. Whether you’re starting your day strong or need a post-workout meal, this dish will keep you full and energized.
Why You’ll Love This Recipe
- High in Protein – With eggs and sausage as the star ingredients, this dish is packed with essential protein to fuel your day.
- Quick & Easy – Ready in just 20 minutes, making it a perfect weekday breakfast.
- Customizable – Add your favourite veggies for extra nutrients and variety.
- Deliciously Savory – The combination of Italian sausage, eggs, and G&K Lemon Parsley Spread creates an irresistible flavour profile.
Preparing High Protein Sausage and Eggs
Ingredients You’ll Need
- ½ Italian sausage (mild or hot)
- 4-5 eggs
- 100g mushrooms (optional)
- 2 tbsp G&K Lemon Parsley Spread
- 1 tsp sriracha
- 1 tbsp oil
Step-by-Step Instructions
Step 1: Prep the Mushrooms
Heat 1 tbsp of oil in a medium pan over medium-high heat. Wash and slice 100g mushrooms and add them to the hot pan. Toss them every 1-2 minutes until golden brown on each side. Once cooked, remove and set aside.
Step 2: Cook the Sausage
Cut ½ an Italian sausage in half and remove the casing. Reduce heat to medium and add the sausage to the same pan used for the mushrooms. Break the meat apart with a spatula and cook for 2-3 minutes, stirring occasionally until mostly browned.
Step 3: Add the Eggs
Once the sausage is nearly cooked, spread it out in an even layer in the pan. Crack 4-5 eggs over the sausage and cover with a lid. Let cook until the egg whites are set (about 5 minutes).
Step 4: Plate and Serve
Divide the cooked mushrooms onto two plates and top with the sausage eggs.
Step 5: Add the Eggs
Thin out 2 tbsp of G&K Lemon Parsley Spread with a bit of water and drizzle over the eggs. Finish with 1 tsp of sriracha for an extra kick. Enjoy!
Tips and Variations
- Switch up the veggies – Mushrooms are great, but you can also use onions, bell peppers, zucchini, or tomatoes.
- Try different sausages – Use turkey or chicken sausage for a leaner option.
- Make it keto-friendly – This dish is naturally low in carbs, but skip the sriracha if you want to minimize sugar.
- Meal Prep Idea – Cook a double batch and store leftovers for an easy, high-protein meal later.
Nutritional Benefits
This dish is packed with protein, healthy fats, and essential vitamins. Eggs provide choline and B vitamins, while sausage adds iron and zinc. Mushrooms bring fiber and antioxidants, making this a well-balanced breakfast.
Final Thoughts
This High Protein Sausage and Egg Recipe is a must-try for anyone looking to start their day with a nutritious and satisfying meal. With minimal prep and maximum flavour, it’s perfect for
busy mornings and meal prep enthusiasts alike. Give it a try and let us know how you customize yours!Don’t forget to share your version of this dish on social media! Tag us with #HighProteinBreakfast for a chance to be featured.
Are you looking for dinner ideas? Check out our recipes:
High Protein Sausage and Egg Recipe
Equipment
- Medium pan
- Knife
Ingredients
- ½ Italian sausage mild or hot
- 4-5 eggs
- 100 g mushrooms optional
- 2 tbsp G&K Lemon Parsley Spread
- 1 tsp sriracha
- 1 tbsp oil
Instructions
- Add the oil to the pan and warm on medium-high heat.1 tbsp oil
- Wash and slice the mushrooms and add them to the hot oil. Keep the temperature on medium-high and toss the mushrooms every 1-2 minutes, frying them until golden brown on each side.100 g mushrooms
- Once the mushrooms are cooked remove them from the pan and set them aside.
- TIP: You can use any vegetables you like here. Onions, pepper, zucchini, tomatoes or some combination of those will all work well here.
- Cut an Italian sausage in half and remove the casing. Reduce the heat to medium and add the raw sausage to the same pan that the mushrooms were in. Break up the meat with a spatula.½ Italian sausage
- Cook the sausage for 2-3 minutes, tossing occasionally. Once most of the sausage is browned, spread it out in an even layer in the pan and crack the eggs over top of it. Cover the pan with a lid and cook until the egg whites have set (approximately 5 minutes).4-5 eggs
- Plate the mushrooms, dividing them between two plates. Then, top with the sausage eggs. Mix a little bit of water into the lemon parsley spread and drizzle over the eggs. Top with sriracha and enjoy!2 tbsp G&K Lemon Parsley Spread, 1 tsp sriracha
