Chicken Sausage and Pepper Scramble

Why This Works for Intermittent Fasting

This scramble delivers a heavy dose of protein and healthy fat with almost no carbohydrate, which means breaking your fast here won't spike insulin or leave you hungry again in an hour. It's also fast enough to make on a weekday morning without cutting into your eating window.

Ingredients

• 2 fully-cooked chicken sausages, sliced into rounds
• 4 large eggs
• 1 tbsp butter or ghee
• ½ red bell pepper, diced
• ½ green bell pepper, diced
• ¼ small onion, diced
• 2 tbsp shredded cheddar (optional)
• Salt and black pepper to taste
• Fresh chives or parsley to serve

Instructions

1. Heat the butter or ghee in a skillet over medium heat.
2. Add the diced peppers and onion, and cook for 4–5 minutes until softened.
3. Add the sliced chicken sausage and cook for another 2–3 minutes until lightly browned.
4. Whisk the eggs in a bowl with a pinch of salt and pepper.
5. Pour the eggs into the skillet over the sausage and peppers. Stir gently and continuously over low-medium heat until softly set, about 3–4 minutes.
6. Sprinkle with cheese if using, and let it melt through.
7. Remove from heat, top with fresh chives or parsley, and serve immediately.

Nutrition Per Serving

Fasting Compatibility

Best for: 16:8, 18:6, and any eating window starting mid-morning. The high protein and fat content make this an ideal fast-breaking meal — it keeps blood sugar steady and holds off hunger well into the rest of your eating window.

Related Recipes

• Turkey and Vegetable Omelette with Herbs
• Beef and Egg Skillet with Peppers and Onion
• Chorizo and Egg Bake with Peppers

This recipe is for informational purposes only and is not medical advice. Always consult a qualified healthcare professional before making dietary changes, especially if you have an existing health condition.