Full flavored Breakfast Bowls – piled high with lean turkey breakfast sausage, tender scrambled eggs, fresh tomato and bell pepper pico de gallo, creamy avocado and tangy feta. It’s a hearty way to kick start your day!
This is one of those recipes that could pass for any meal of the day – breakfast, lunch or dinner. It’s savory, substantially filling, and well rounded with protein, veggies, fruit, and even grains if you opt to serve with whole grain toast or tortillas.
It’s an adaptable recipe where you can add other veggies, switch out the protein, or include other fillers such as breakfast potatoes. And if you prefer a make ahead breakfast it does work well for meal prep, just hold the avocado and add that when you’re ready to serve it.
As a time saving tip you could skip this homemade version of pico de gallo and use a fresh store-bought option, or simply try it with your favorite salsa.
Breakfast Bowl Recipe Ingredients
- Turkey breakfast sausage: This is a leaner alternative to pork sausage that still has great flavor.
- Cooking spray: I recommend using olive oil cooking spray or avocado oil spray. A drizzle of oil is fine too.
- Paprika and cayenne pepper: Sweet paprika is added for flavor and cayenne pepper for some spicy heat.
- Eggs: If you only want one egg per person for smaller bowls simply reduce to 4 eggs.
- Salt and pepper: Season the eggs and pico.
- Avocado: A healthy ingredient that adds smooth creamy texture and mellow buttery flavor.
- Feta: A tangy cheese that pairs well with a breakfast bowl. Cheddar is another good option.
- Red bell pepper: This is roasted in the oven for a light charred flavor.
- Red onion: Another that’s roasted, which mellows it’s sharp flavor and softens it a bit giving it a better texture for this particular dish.
- Tomato: Roma tomato, vine ripened or grape tomatoes are good options.
- Lime: Lemon works just as well in this recipe.
- Cilantro: This adds fresh herby, Mexican flavor to the dish. A good substitute here is parsley.
How to Make Breakfast Bowls
Make the bell pepper pico: Move oven rack near top third of oven and preheat broiler. Line a baking sheet with foil.
Place bell pepper skin side up on baking sheet, place onion portions on baking sheet.
Broil pepper until spotted with charring and onions are slightly browned, about 5 minutes (keep a close eye on everything it can brown quickly).
Cool slightly then chop. Add to a bowl along with diced tomato, cilantro and lime. Season with salt and toss. Set aside.
Cook the breakfast sausage: Spray 12-inch non-stick skillet with cooking spray. Heat over medium-high heat. Add sausage in chunks, cook through breaking up occasionally (drain off liquid/fat).
Season sausage with paprika and cayenne pepper and toss. Transfer to a bowl, cover with foil to keep warm.
Cook the scrambled eggs: In a large mixing bowl whisk eggs together until well blended using a fork. Season with salt and pepper to taste.
Spray same skillet with a fair amount of cooking spray and return to medium-low heat. Pour in eggs, and use a silicone spatula to scrape and stir cooked eggs from bottom of pan. Continue to scrape and fold until eggs are just set.
To assemble the breakfast bowls: Among four separate bowls divide cooked sausage, eggs, and bell pepper pico. Top with avocado slices in center and sprinkle with feta.
Garnish with more cilantro or parsley if desired and serve right away. Optionally you can serve with whole grain toast or tortillas.
Possible Variations
- Peppers: Replace bell pepper with poblano peppers, Anaheim pepper or mini sweet peppers.
- Eggs: For a slightly leaner option you can make these bowls with egg whites only, using 12.
- Meat: These bowls are also great with pork sausage, chorizo, or bacon.
- Veggies: For more nutritious vegetables try adding others such as corn, potatoes, mushrooms, zucchini,
Storage and Reheating
Prepared bowls can be stored in the fridge for up to 2 days, wait to add freshly sliced avocado until after reheating.
Rewarm bowls in microwave on 50% power until heated through.
More Hearty Breakfast Recipes to Try
Breakfast Bowls
Hearty breakfast bowls piled high with lean turkey sausage, tender scrambled eggs, fresh tomato and bell pepper pico de gallo, creamy avocado and tangy feta. A flavorful way to kick start the day!
Servings: 4
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For the bell pepper pico: Move oven rack near top third of oven and preheat broiler.
-
Line a baking sheet with foil. Place bell pepper skin side up on baking sheet, place onion portions on baking sheet.
-
Broil pepper until spotted with charring and onions are slightly browned, about 5 minutes (keep a close eye on everything it can brown quickly. If the bell pepper chars faster than onions just remove it earlier than onions).
-
Cool slightly then chop. Add to a bowl along with diced tomato, cilantro and lime. Season with salt and toss. Set aside.
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For the eggs and sausage: In a large mixing bowl whisk eggs together until well blended using a fork. Season with salt and pepper to taste. Set aside.
-
Spray 12-inch non-stick skillet with cooking spray. Heat over medium-high heat. Add sausage in chunks, cook through breaking up occasionally (drain off liquid/fat).
-
Season sausage with paprika and cayenne pepper and toss. Transfer to a bowl, cover with foil to keep warm.
-
Spray same skillet with a fair amount of cooking spray and return to medium-low heat. Pour in eggs, and use a silicone spatula to scrape and stir cooked eggs from bottom of pan. Continue to scrape and fold until eggs are just set.
-
To assemble the breakfast bowls: Among four separate bowls divide cooked sausage, eggs, and bell pepper pico. Top with avocado slices in center and sprinkle with feta. Garnish with more cilantro or parsley if desired and serve right away.
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Optionally you can serve with whole grain toast or tortillas.
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