EASY, SAVORY BREAKFAST BOWLS
Protein, healthy fats, and carbs are the trifecta for a winning a.m. meal. These customizable Savory Breakfast Bowls hit the spot every time.
Servings: 2
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!!
Notes
This recipe is great for meal prep! Cook the sausage, saute the mushrooms, and massage the kale. Assemble when you’re ready to eat, topping with a freshly cooked egg or a pre-cooked hard or soft-boiled egg.