EASY, SAVORY BREAKFAST BOWLS
on Feb 25, 2022, Updated Mar 10, 2025
This post may contain affiliate links. Please read our disclosure policy.
Sausage, mushrooms, kale, eggs, and avocado — name a better way to begin the day! Protein, carbs, and healthy fats will keep you satisfied all morning long.
Starting my day with a protein-packed meal, like in this Savory Breakfast Bowl, is a surefire way to know that I’m nourishing my body from the get-go.
I’ve been prioritizing my protein intake over the last two years or so, aiming for around 30 grams of protein per meal.
I find that my hair and nails grow faster, my blood sugar is more regulated, and I have more energy to tackle my day. I dive into all of this and more in my first ebook, Protein Empowered which includes quick and convenient breakfast, lunch, and dinner recipes.
Get the Protein-Empowered digital cookbook!
These breakfast bowls are easy to whip up on the most hectic of days and completely customizable too.
You can scale the recipe up to feed more people or save some for other mornings during the rest of the week.
So if you’re a fan of team savory in the a.m., be sure to give these bowls a try!
Key Ingredients for Sausage and Egg Breakfast Bowls
One protein-packed, filling breakfast coming right up! As I mentioned this bowl is entirely customizable, but here are the ingredients I always love to incorporate for the ultimate breakfast bowl.
- Breakfast Sausage: Pick whatever brand that you like best! Some sausages are already precooked and only require a few minutes to be heated through.
- Eggs: I eat eggs sparingly because they are an acne trigger for me but I love a runny yolk! Fried, scrambled, poached, or boiled — make whatever type you like best!
Pin this recipe for later!
Pin It- Mushrooms: This veggie adds a nice textural, meatiness to the dish. If you don’t like mushrooms, you can substitute for any other type of veggie.
- Cooking Fat: If I have something indulgent like duck fat in the fridge, I like to use that. If not, avocado oil or ghee are good choices.
- Kale: Any green will work as the base. If you use kale, make sure to massage it to make it extra tender.
- Avocado: This healthy fat is a great topper and will help keep you fuller for longer.
How to Make Savory Breakfast Bowls
First, cook the sausage. On a parchment paper-lined cookie sheet, bake the sausages at 400°F for 30 minutes, flipping halfway through.
Next, heat 1 tablespoon of olive or avocado oil in a pan over medium-high heat. Add the mushrooms and allow to cook, undisturbed, for 3 to 4 minutes.
Make a well in the center of your mushrooms. Add 1 tablespoon of oil and the shallots and stir for a few seconds to coat the shallots.
Stir to combine with the mushrooms and cook for 3 to 4 minutes.
Add the red wine vinegar and coconut aminos and cook for 3 to 4 minutes.
Turn the heat to low and add 1 teaspoon salt, 1/2 tsp pepper, and thyme leaves. Cook for 3 more minutes.
While the sausages and mushrooms cook, massage the kale with olive oil and then season with salt, pepper, and the juice of 1/2 a lemon.
Recipe Tip
Massaging the kale makes it extra tender and easier to digest!
When the sausages and mushrooms are almost done, cook your eggs to your liking. I like to fry over medium-high for 2 to 3 minutes until the whites are set and the yolks are still runny.
When ready to eat, add the massaged and seasoned kale to a bowl and top with mushrooms, sliced sausage, egg, and 1/4 of an avocado. Enjoy!!
More High-Protein Breakfast Bowls:
- Protein-Rich Chicken Sausage Breakfast Skillet
- Breakfast Burrito Bowls with Chorizo, Veggies, and Eggs
- Cinnamon Apple Breakfast Quinoa Power Porridge
EASY, SAVORY BREAKFAST BOWLS
Ingredients
- 2 breakfast sausages
- 2 eggs
- 1 pound mushrooms, chopped in half or thirds depending on size
- 3 tablespoons duck fat, or other cooking fat
- 1 shallot, thinly diced
- 1 tablespoon coconut aminos
- 2 teaspoons red wine vinegar
- 1 teaspoon salt + more to season the kale
- ½ teaspoon pepper + more to season the kale
- 1 tablespoon thyme leaves
- 1 bunch kale
- 1 tablespoon olive oil
- Juice of half a lemon
- ½ avocado, for serving
Instructions
- On a parchment paper-lined cookie sheet, bake the sausages at 400°F for 30 minutes, flipping halfway through.
- Heat 1 tablespoon cooking fat in a pan over medium-high heat. Add the mushrooms and allow to cook, undisturbed, for 3 to 4 minutes.
- Make a well in the center of your mushrooms. Add 1 tablespoon of cooking fat and the shallots and stir for a few seconds to coat the shallots. Stir to combine with the mushrooms and cook for 3 to 4 minutes.
- Add the red wine vinegar and coconut aminos and cook for 3 to 4 minutes. Turn the heat to low and add 1 teaspoon salt, 1/2 tsp pepper, and thyme leaves. Cook for 3 more minutes.
- While the sausages and mushrooms cook, massage the kale with olive oil and then season with salt, pepper, and the juice of 1/2 a lemon. This makes it extra tender and easier to digest!
- When the sausages and mushrooms are almost done, cook your eggs to your liking. I like to fry over medium-high for 2 to 3 minutes until the whites are set and the yolks are still runny.
- When ready to eat, add the massaged and seasoned kale to a bowl and top with mushrooms, sliced sausage, egg, and 1/4 of an avocado. Enjoy!!
Would be nice if there was a Print recipe box
We’ll be updating this post soon with the downloadable recipe 🙂