Egg and Sausage Breakfast Bowls

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Enjoy an easy and customizable first meal of the day with breakfasts bowls topped with sausage, vegetables, eggs and anything else you like.

Egg and Sausage Breakfast Bowls - Good Cheap Eats

I’ve come to find that I love the casual feel of serving breakfast bowls. Like rice bowls for dinner they make an easy meal that folks can customize however they like. You can experiment with grains and vegetables, eggs and meats, cheese, and whatever sauces you like.

The resulting breakfast bowls are filling and hearty, making a perfect start to the day. And you know what? You could easily serve this breakfast for dinner. 

One thing I really love about this particular combination is the sausage. My local Sprouts sells bulk sausage in a number of variations: breakfast, hot Italian, sweet Italian, etc. Buy however much you like and form it into small balls. Bake until cooked through and serve atop a bowl full of goodies.

If you’re going strict Whole 30, you’ll want to make sure that your sausage has no sweetener. Many do. If you can’t find a commercial brand, you can make this turkey sausage mixture instead.

Like rice bowls, these breakfast bowls can be a great vehicle for using up any leftovers you have from the night before: grilled vegetables, baked potatoes, rice pilaf, cauliflower rice. Let you imagination go wild. Breakfast will be delicious.

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fried egg on a breakfast bowl with vegetables and sausage balls
Egg and Sausage Breakfast Bowls
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Enjoy an easy and customizable first meal of the day with breakfasts bowls topped with sausage, vegetables, eggs and anything else you like.
Course: Breakfast, Main Course
Cuisine: American
Keyword: bowls, egg, egg and sausage breakfast bowls
Servings: 4
Calories: 497 kcal
Author: Jessica Fisher
Ingredients
  • 1 pound bulk sausage or make your own
  • 1 tablespoon olive oil or butter for sauteeing
  • 2 cups chopped vegetables such as onions, peppers, mushrooms, and potatoes
  • salt and pepper
  • 4 to 8 eggs
  • cauliflower rice, hot cooked rice, or other quick-cooking grain, if using
  • optional sauces such as sriracha, hot pepper sauce, or guacamole
Instructions
  1. Preheat the oven to 400°. Line a baking sheet with foil and spray it with nonstick cooking spray. Form the sausage into small, walnut-sized balls. Lay on the baking sheet and bake for 15 minutes or until done.
  2. Heat one to two tablespoons olive oil in a large skillet until shimmering. Add the vegetables, and cook stirring, until tender, about 20 minutes for potatoes, less time for other vegetables. Season to taste with salt and pepper. Once they are tender, remove them to a bowl and cover to keep warm.
  3. Fry or scramble the eggs, season to taste with salt and pepper.
  4. Serve the sausage, vegetables, and eggs with hot cooked rice or other grain and whatever sauces you like.
Recipe Notes

Nutritional values are approximate and are based on 1/4 of the recipe using cauliflower rice. Refrigerate leftovers promptly and use within 4 days.

Nutrition Facts
Egg and Sausage Breakfast Bowls
Amount Per Serving
Calories 497 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 12g75%
Cholesterol 245mg82%
Sodium 827mg36%
Potassium 535mg15%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 1g1%
Protein 26g52%
Vitamin A 4944IU99%
Vitamin C 10mg12%
Calcium 58mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

What do YOU put on breakfast bowls?

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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Comments

  1. Alice E says

    My that looks good. I am however terminally curious! What are the two grains in the bowl in the picture? I never would have thought of sausage balls, but they look yummy. I have been known to eat a fried egg over bulgur pilaf or what I call lazy oat cereal which involves adding a cup of old-fashioned oats to a cup and a half of water at a rolling boil, then putting the lid on the pot, turning off the burner and letting it set for 10 minutes to produce a cereal with every flake still distinct. I never thought to add the vegetables, which is a great idea! I’ll probably be trying it this weekend. Thanks for all your good ideas.

  2. Sandi says

    I have some leftover chicken & cranberry meatballs languishing in the freezer that I wanted to use up but did not feel enthused about anything I could think of to do with them. I do believe this will use them up nicely. Now… breakfast or dinner? Depends on mood, energy level, and time!

  3. LeesaB says

    Well I feel sheepish now. I eat bowls of leftover goodies all the time for my breakfast, but I NEVER thought to try to include things that my husband or kids would want to eat. This will be pondered, and experimented with.

    Thanks for the “Doh!”

  4. Lee says

    These look so good! In the recipe, what does Cush as onions, mean? I love to throw my egg over greens, but a bowl full of goodies is even smarter!

  5. Amara says

    I came across your blog whilst looking for some whole30 inspirations, and I must say your meals look amazing!
    I have a quick question though- I see you have what I refer to as “rooster brand” sriracha by your bowl there. Isn’t there added sugar in that Sriracha, or have a I just been avoiding that delicious bottle for no reason?

    • There is. I didn’t take the photo “just for Whole 30”. You would want to use a different sauce that is Whole 30 compliant. For spicy I like to use Trader Joe’s hot jalapeno sauce or Chalula. Yesterday, I made a Dijon vinaigrette to have on a vegetable/chicken bowl with avocado. It was very good. Just be sure you buy a Dijon without wine or gluten. I like Koops Organic Dijon.

  6. This looks delicious! I love the idea of using a meat. As I can’t eat processed meats, I think steak strips would make a good substitute. In my breakfast bowl, I love stir-fried quinoa and vegetables topped with over-medium eggs. Breaking the yolks provides for a yellow ooey gooey goodness that is both delicious and healthy. Thank you for the tip on using sausage!

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