Sausage & Egg Breakfast Bowl

Make these bowls ahead of time, and you’ll have a quick, keto, satisfying breakfast for days. Add your own veggies or meat, substituting bacon, ham or your favorite protein.

  • 5 oz Baby spinach and baby kale (mixed)
  • 1 clove Garlic, crushed
  • 4 tsp Olive oil
  • 1 cup Red bell peppers, sliced
  • 1/3 cup Mushrooms, sliced
  • ½ lb Breakfast sausage (or bacon)
  • 6 med Eggs
  • 2 tbs Heavy cream
  • 3 tbs Shredded Mexican cheese
  • ½ med Avocado, sliced
  • Salt and pepper to taste

1. Heat a large nonstick skillet over medium heat and add 2 teaspoons of olive oil and garlic. Sauté 1 minute.

2. Add spinach and kale and mix until wilted. Season with salt and pepper to taste.

3. Remove greens to a separate bowl.

4. Using the same skillet, heat 2 teaspoons of olive oil and add peppers and mushrooms.

Sauté until soft and cooked through, about 5-6 minutes.

5. Remove peppers and mushrooms and place in a bowl.

6. Spray the skillet with nonstick cooking spray and place over medium heat.

7. In a blender, add eggs, a pinch of salt and cream and blend until mixed. Then pour egg mixture into pan and cook scrambled eggs as you like them.

8. Remove eggs to a separate bowl.

9.Using the same pan once more, spray with cooking spray and add sausage. Cook until brown with no pink showing.

10. Finally, add a bit of all the ingredients including cheese, except the avocado, into three bowls equally and cover. Store in the freezer or fridge. When heating them, place in microwave for a few minutes until warm.

11. Top with avocado. Enjoy.

Serves 3 | Prep Time 30 mins