Sausage and Avocado with Rosemary

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Savory pork sausage and creamy avocado wedges kissed with rosemary, served warm for a protein-packed keto breakfast. This American-inspired keto recipe, ready in about 15 minutes, pairs pork sausage, avocado, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 1, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 oz pork sausage
• 1 large avocado
• 1 tbsp olive oil
• 1 small clove, minced garlic
• 1 tsp fresh, finely chopped rosemary
• 1/4 tsp salt
• 1/8 tsp pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium skillet over medium heat until shimmering.
2. Step 2: Add 4 oz pork sausage (broken into small pieces) and cook for 4-5 minutes, breaking it up with a spoon until browned and cooked through.
3. Step 3: Add 1 minced garlic clove and 1 tsp finely chopped rosemary, stirring for 1 minute until fragrant.
4. Step 4: Season with 1/4 tsp salt and 1/8 tsp black pepper.
5. Step 5: Slice 1 large avocado in half, remove the pit, and slice each half into 4 thin slices.
6. Step 6: Add the avocado slices to the skillet and cook for 1 minute per side, until just warmed and slightly softened.