Chicken Sausage Breakfast Bowls
A savory and protein-packed breakfast bowl featuring chicken sausage, perfect for meal prep and busy mornings.
Equipment
- 1 non-stick skillet
- 1 mixing bowl
- 1 spatula
Ingredients
Main Ingredients
- 1 pound chicken sausage sliced
- 2 cups baby spinach
- 1 cup cherry tomatoes halved
- 4 large eggs
- 1 cup cooked quinoa
- 1/2 cup shredded cheddar cheese
- 1 avocado sliced
- Salt and pepper to taste
Optional Add-Ins
- 1/4 cup chopped fresh herbs
- 1/4 cup salsa or hot sauce
- 1/4 cup diced bell peppers
- 1/4 cup black beans
Instructions
Preparation
- Heat a non-stick skillet over medium heat. Add the sliced chicken sausage and cook until browned and heated through, about 5-7 minutes. Stir occasionally.
- In the same skillet, add baby spinach and cherry tomatoes. Cook until the spinach wilts and the tomatoes are slightly softened, about 3-4 minutes.
- In a large mixing bowl, combine the cooked quinoa, sautéed spinach, tomatoes, and cooked sausage. Mix until all ingredients are well incorporated.
- In a separate skillet, fry the eggs to your liking. Sunny-side-up or over-easy eggs work well for this dish.
Serving
- Place an egg on top of each bowl of the mixed ingredients. Sprinkle with shredded cheddar cheese and add sliced avocado.
- Season each bowl with salt and pepper to taste. Serve immediately or let cool for meal prep.
Storage
- Allow bowls to cool before transferring to airtight containers. Store in the refrigerator for up to 3 days.
Notes
Pro Tips: For meal prep, store components separately and assemble before eating. Ingredient Substitutions: Swap quinoa with brown rice or farro. How to Serve: Best served warm. Storage & Freshness: Store in airtight containers for up to 3 days. Make-Ahead Tips: Prepare all elements ahead of time and assemble when ready to eat.