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
Ingredients
- 16 oz. turkey breakfast sausage
- Cooking spray (avocado oil or olive oil cooking spray)
- 1 tsp paprika
- 1/4 tsp cayenne pepper (can omit, it's spicy)
- 8 large eggs, whisk together in a large bowl til well blended
- Salt and black pepper
- 1 medium avocado, sliced
- 1/2 cup crumbled feta cheese
Pico
- 1/2 large red bell pepper
- 1/2 small red onion, halved or quartered
- 8 oz. tomato, diced
- 1 Tbsp lime juice or lemon juice
- 3 Tbsp chopped fresh cilantro or parsley
Instructions
- 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.
- 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.
- Optionally you can serve with whole grain toast or tortillas.