If you like the idea of a warm, comforting breakfast bowl but prefer to avoid high-carb foods like oatmeal, try this delicious high-protein bowl that will keep you comfortably full until lunchtime!
There's something about bowls. My Gen-Z daughters adore them, and I must say, I agree! Alas, when prioritizing protein (and fat) over carbs, one's bowl options are limited, unless one makes this beautiful breakfast bowl of sausage, scrambled eggs, and avocado. It's incredibly good and perfect for meal prep because you can make the sausage and eggs ahead of time and add the avocado when ready to eat.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Breakfast sausage: I use store-bought sausage. When I use packaged sausage, I cook the entire pound and keep half of it for later. When I buy it at the meat counter, I ask for half a pound.
- Eggs: I use four large eggs scrambled in butter and divide them between two people. You can use poached eggs or hard-boiled eggs if you'd like.
- Avocado: I recommend using a Hass avocado. You can use prepared guacamole if you'd like.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Brown the sausage. Place it in a warm oven.
Scramble the eggs in butter over medium heat.
Cube the avocado.
Divide the sausage, eggs, and avocado between two bowls and serve.
Recipe Tip
Store-bought sausage is usually well-seasoned, but as I was cooking it, it seemed pale, so I decided to sprinkle it with paprika for color, as shown in the photo below. It came out not just gorgeous-looking but also extra-delicious thanks to the paprika. So, don't be afraid to add extra seasonings!
Recipe FAQs
You can scramble the eggs according to taste. I typically make fluffy scrambled eggs, but these soft-scrambled eggs are a great option, too. They take more time but are very creamy.
Yes. If you do, I recommend adding a side such as berries, tomatoes, or bread. Low-carb and gluten-free bread options include almond flour bread, 90-second bread, and keto English muffins.
A ripe Haas avocado is creamy and delicious. Other avocado varieties can sometimes be fibrous and watery.
The cooked sausage and scrambled eggs can be kept in an airtight container in the fridge for up to 4 days and reheated in the microwave. Add the avocado immediately before serving.
Serving Suggestions
Toppings
As shown in the photos on this page, I like to top this breakfast bowl with salsa and red pepper flakes. Other tasty toppings include everything but the bagel seasoning, a dollop of plain Greek yogurt or sour cream, and hot sauce.
Sides
I don't usually serve anything on the side. These bowls are a full, high-calorie meal and are highly satiating. However, if I want to divide this meal into four servings or when I serve them for an indulgent brunch, I add a small bowl of berries and these amazing keto biscuits.
Recipe Card
Protein Breakfast Bowl
Video
Ingredients
- 0.5 pound raw breakfast sausage - see notes below
- 4 large eggs
- Pinch salt
- Pinch black pepper
- 1 tablespoon butter
- 1 avocado
Instructions
- Preheat the oven to the "keep warm" setting (170°F).
- Heat a 12-inch skillet over medium-high heat. Add the sausage and cook, breaking up the meat into smaller chunks, until cooked through, for about 5-7 minutes. Place in the oven to keep warm.
- Whisk the eggs with the salt and pepper. Melt the butter in a 10-inch nonstick skillet over medium heat. Add the eggs. When the bottom starts to set, use a rubber spatula to push the eggs back and forth until they are set and form fluffy mounds, about 5 minutes. Remove from the heat.
- Cut the avocado in half, remove the pit, and use a spoon to scoop the flesh out. Cut it into cubes.
- Divide the sausage, eggs, and avocado between two bowls. Serve immediately.
Notes
- When I use packaged sausage, I cook the entire pound and keep half of it for later. When I buy it at the meat counter, I ask for half a pound.
- Topping ideas: Red pepper flakes, everything but the bagel seasoning, salsa, hot sauce, or Greek yogurt.
- Variations: Use guacamole instead of avocado, poached or hard-boiled eggs instead of scrambled.
- Make ahead and storage: The cooked sausage and scrambled eggs can be kept in an airtight container in the fridge for up to 4 days and reheated in the microwave. Add the avocado immediately before serving.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Natalie says
Made it for dinner tonight! Had all the ingredients and just had to try it - looks so delicious. Used guacamole and added sour cream. Hubby approved, and that's the best compliment because he's sooo picky lol. Thanks, Vered! love your recipes.
Vered DeLeeuw says
You're very welcome, Natalie! I'm so glad this was a success. Thank you very much for taking the time to leave a review.
Mari says
That looks delicious, and best of all, easy! That’s worth ten stars in my book. Sadly I can’t eat avocado. What would be a good replacement?
Vered DeLeeuw says
Hi Mari,
I would add a vegetable - whatever you like. It won't be as fatty or creamy, but it will add color and texture.
Sometimes, when I'm out of avocados, I add cubed tomatoes drizzled with olive oil.
Mari says
Thanks, I like the tomatoes with olive oil idea. I love tomatoes so it would be a good place for them to shine.