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Delicious sausage and egg breakfast bowls topped with fresh ingredients

Sausage and Egg Breakfast Bowls

A warm, savory breakfast bowl filled with hearty sausage, fresh eggs, and leafy greens, perfect for cozy mornings or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 pound sausage (any kind) — pork, turkey, chicken, or plant-based sausage Choose spicy or mild depending on your preference; remove casings if using links and crumble while cooking.
  • 4 large eggs For creamier eggs, add a tablespoon of milk or cream before whisking.
  • 2 cups spinach or kale, roughly chopped Spinach wilts quickly; kale adds chew and holds up for reheating.
  • 1 cup diced bell peppers (any color) Can be roasted or sautéed.
  • 1 cup diced onion (yellow, white, or red) Sauté till softened.
  • 1 cup cooked brown rice or quinoa For more flavor, cook in low-sodium broth or use leftover grains.
  • to taste salt and pepper Adjust according to preference.
  • as needed olive oil or cooking spray For sautéing.

Method
 

Preparation
  1. If you don’t have cooked brown rice or quinoa, prepare it according to package instructions and keep warm.
Cooking
  1. In a large skillet, heat olive oil over medium heat. Add diced onion and bell peppers, sauté until softened and slightly caramelized (about 6–8 minutes).
  2. Add the sausage to the skillet, breaking it apart with a wooden spoon, and cook until browned and cooked through (about 7–10 minutes).
  3. Stir in the spinach or kale and cook until wilted (1–2 minutes for spinach, 3–4 minutes for kale). Season with a pinch of salt and pepper.
  4. In a separate bowl, whisk the eggs with a pinch of salt and pepper. Reduce heat to medium-low, push sausage-veggie mixture to one side, and scramble the eggs on the cleared side until set but still moist (about 2–3 minutes).
  5. Fold the scrambled eggs into the sausage mixture.
Serving
  1. Serve the sausage and egg mixture over a bed of cooked brown rice or quinoa.
  2. Garnish with sliced green onions, chopped cilantro, shredded cheese, or hot sauce if desired.

Notes

Can be stored in meal-prep containers in the fridge for up to 4 days. Reheat before serving. Variations include adding roasted peppers or making a baked casserole.