Sausage and Egg Breakfast Bowls

I love these Sausage and Egg Breakfast Bowls—hearty, protein-packed, and ready in under 30 minutes. They combine flavorful sausage, fluffy scrambled eggs, creamy avocado, and bright toppings in a convenient bowl for a satisfying morning or any-time meal.

Why You’ll Love This Recipe

I adore how these bowls deliver a complete breakfast in one dish—no plates, no fuss. They’re quick to prepare, custom‑friendly, and perfect for meal prep. I can adapt the toppings, use turkey or plant-based sausage, and portion them out for easy grab‑and‑go mornings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil or butter

• Breakfast sausage (turkey, or plant‑based)

• Eggs

• Salt and pepper

• Avocado, diced

• Cherry tomatoes or diced tomato

• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)

• Fresh cilantro or parsley for garnish

• Optional extras: black beans, corn, salsa, hot sauce, lime wedges

Directions

1. Heat oil in a skillet over medium heat. Cook sausage, breaking it up with a spatula, until browned and cooked through (about 5–7 minutes).

2. In a separate bowl, whisk eggs with salt and pepper. Push sausage to one side and pour eggs into the skillet. Scramble gently until just set—about 2–3 minutes.

3. Taste and adjust seasoning.

4. Divide sausage‑egg mix evenly into bowls.

5. Top each bowl with diced avocado, tomatoes, cheese, cilantro, and any extras like beans, corn, salsa, or a squeeze of lime.

6. Serve warm—no utensils optional if you’re using a tortilla bowl!

Servings and timing

• Servings: Makes about 3–4 bowls.

• Prep time: ~5 minutes

• Cook time: ~10 minutes

• Total time: ~15 minutes

Variations

• Swap sausage: I often use turkey, chicken, or plant-based sausage for a lighter or vegetarian option.

• Add grains or beans: I stir in black beans, pinto beans, or cooked quinoa for added fiber.

• Veggie boost: I include peppers, onions, spinach, or mushrooms with the sausage.

• Spice it up: I drizzle hot sauce, salsa verde, or chopped jalapeño for heat.

• Breakfast burrito-style: I roll everything into a warm tortilla for a handheld version.

storage/reheating

I let any leftovers cool, then store the sausage‑egg mixture and toppings separately in airtight containers in the fridge for up to 4 days. When reheating, I gently warm the mixture on the stove or microwave, add fresh toppings like avocado and cheese, and assemble bowls just before eating. I don’t recommend freezing—avocado and eggs change texture.

FAQs

Can I make this ahead for meal prep?

Yes—I prepare and portion the sausage‑egg mix and toppings separately. In the morning, I reheat and assemble bowls in about 5 minutes.

How can I make it vegetarian?

I swap sausage for black beans, lentils, or plant‑based sausage. The rest stays the same—still hearty and delicious.

Can I use egg whites only?

Absolutely—I use liquid egg whites or separate eggs for a lighter, protein‑packed bowl.

Is this gluten-free?

Yes—as long as toppings, cheese, and sausage are gluten-free, this bowl is naturally gluten-free.

Can I heat everything together?

I prefer to reheat the sausage‑egg mix and then add cold toppings afterward. If you heat them together, avocado and cheese might not hold up as well.

Conclusion

I find these Sausage and Egg Breakfast Bowls to be the perfect, fuss‑free breakfast that delivers flavor, protein, and flexibility. They’re easy to personalize, great for prepping, and satisfying any time of day. I hope they bring ease and deliciousness to your mornings just like they do to mine!

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