Breakfast Bowls (for breakfast, lunch or dinner!)

This perfectly balanced bowl came together with the goods I had last week from Mike’s Organic Delivery (if you are local use my code AMH10 to get 10% off your order!). Vegetable, protein, carb (if you want it) and healthy fat. What is not to love?

The best part about these bowls is they are really flexible and can work with whatever is fresh at your market that week. Easy to swap spinach for kale (or even broccoli), goat cheese for cheddar and so on. Also I tend to make the components ahead of time and throw it all together at dinner time to keep it super easy- especially those rushed nights with sports practice!

This may seem like a lot of steps but I promise you it is easy (and worth it!); and don’t be afraid to double the recipe so you have leftovers for the next meal!

 

Breakfast Bowls  Serves 4

Ingredients & Instructions

• 1 pound yukon gold potatoes cubes
• 1 tablespoon olive oil
• salt & pepper

Preheat oven to 475 degrees. Line a baking sheet with parchment paper and place cubed potatoes on lined sheet. Blot dry with a paper towel and then add oil, salt & pepper. Toss to cover all potatoes and then spread on pan so they are touching as little as possible. Bake for 25 minutes checking and stirring pan every ten minutes. You want them to be golden brown. While the potatoes are baking make the sausage.

For the homemade sausage (alternatively you can just take fresh breakfast sausage out of the casing and brown it too, but the time it takes to do that you can already have this cooking!)

• 1 lb ground pork (you can also swap turkey or chicken here)
• 1/4 cup apple cider
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon Braggs Sprinkle Seasoning (if you don’t have a Thrive membership yet you can get it on Amazon.)
• 1/2 teaspoon black pepper

Mix all ingredients in a bowl until combined (use your hands here!), then add to a cast iron or nonstick skillet on medium high heat and brown breaking up the pieces with the back of a wooden spoon. Once done remove sausage and set to the side.

• 2 bags of spinach or a large head of kale (or chard or arugula!) washed and torn if needed.
• 1 container of mushrooms thinly sliced
• 1 tablespoon olive oil
• 1 scallion chopped (or shallot/red onion)

In the pan you cooked the sausage in heat up the olive oil on medium high heat and add the mushrooms and scallion to brown. Add more oil is needed. Once they slightly caramelized add in the greens to wilt.

Before you fry your eggs get our 4 bowls and start to assemble. Portion out both the roasted potatoes, sausage and the greens & mushroom mixture into each bowl so they are ready for the eggs!

• 8 large eggs
• olive oil, butter or ghee for frying.

Reheat the pan to medium heat and crack 2-3 eggs in to the pan (depending on your pan size) and fry eggs to your liking (sunny side up, over easy etc) in batches. Alternatively (see all the options in this recipe to tailor to your tastes!) you can scramble, soft boil (see below) or poach your eggs too! Add 2 eggs to each bowl as they are cooked.

Now the toppings!

• 4 teaspoons crumbled goat cheese (or cheddar, feta… you get the drift here)
• Chopped scallions
• 1 ripe avocado quartered and sliced
• Hot Sauce

Top each bowl with 1 teaspoon of cheese and 1 quarter of avocado. Add scallions and hot sauce to taste!

ENJOY!

Total Ingredient List:

• 1 pound yukon gold potatoes cubes
• salt & pepper
• 1 lb ground pork (you can also swap turkey or chicken here)
• 1/4 cup apple cider
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon Braggs Sprinkle Seasoning (if you don’t have a Thrive membership yet you can get it on Amazon.)
• 2 bags of spinach or a large head of kale (or chard or arugula!) washed and torn if needed.
• 1 container of mushrooms thinly sliced
• 8 large eggs
• olive oil, butter or ghee for frying.
• 4 teaspoons crumbled goat cheese (or cheddar, feta… you get the drift here)
• Chopped scallions
• 1 ripe avocado quartered and sliced
• Hot Sauce

 

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