Protein Breakfast Bowl

A breakfast bowl with sausage, eggs, and avocado is topped with salsa.

If you like the idea of a warm, comforting breakfast bowl but prefer to avoid high-carb foods like oatmeal, try this delicious high-protein bowl that will keep you full until lunchtime!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 673kcal

Author Vered DeLeeuw

Ingredients

0.5 pound raw breakfast sausage see notes below
4 large eggs
Pinch salt
Pinch black pepper
1 tablespoon butter
1 avocado

Instructions

Preheat the oven to the "keep warm" setting (170°F).
Heat a 12-inch skillet over medium-high heat. Add the sausage and cook, breaking up the meat into smaller chunks, until cooked through, for about 5-7 minutes. Place in the oven to keep warm.
Whisk the eggs with the salt and pepper. Melt the butter in a 10-inch nonstick skillet over medium heat. Add the eggs. When the bottom starts to set, use a rubber spatula to push the eggs back and forth until they are set and form fluffy mounds, about 5 minutes. Remove from the heat.
Cut the avocado in half, remove the pit, and use a spoon to scoop the flesh out. Cut it into cubes.
Divide the sausage, eggs, and avocado between two bowls. Serve immediately.

Video

Notes

When I use packaged sausage, I cook the entire pound and keep half of it for later. When I buy it at the meat counter, I ask for half a pound.
Topping ideas: Red pepper flakes, everything but the bagel seasoning, salsa, hot sauce, or Greek yogurt.
Variations: Use guacamole instead of avocado, poached or hard-boiled eggs instead of scrambled.
Make ahead and storage: The cooked sausage and scrambled eggs can be kept in an airtight container in the fridge for up to 4 days and reheated in the microwave. Add the avocado immediately before serving.

Nutrition