This savory breakfast bowl is loaded with eggs, turkey sausage, leafy greens, roasted sweet potatoes and avocado for a protein-packed breakfast. It’s the perfect way to start the day!
If you know me, you know I’m all about starting the day with a hearty, nourishing breakfast, and this breakfast bowl is one I come back to again and again. It’s loaded with all my favorites: sautéed greens, roasted sweet potatoes, creamy avocado, and tangy sauerkraut, topped with eggs cooked however you like. It’s the perfect balance of flavors, textures, and nutrients to fuel your morning.
What I love most about this bowl is how customizable it is. You can mix and match the veggies, proteins, and toppings based on what you have on hand or what you’re craving. And if you’re into easy, savory breakfasts like this, you’ll also love my sweet potato hash or savory oatmeal bowl—both are great options to keep in your breakfast rotation!
Why You’ll Love This Recipe
- Balanced and filling – This breakfast bowl has the perfect balance of protein, healthy fats, and veggies to keep you full and energized all morning.
- Totally customizable – Swap the veggies, protein, or toppings to make it your own. It’s the perfect way to use up whatever you have in the fridge!
- Great for meal prep – Roast your sweet potatoes and prep your greens ahead of time for a quick, nourishing breakfast you can throw together in minutes.
- Good-for-you ingredients – Loaded with nutrient-dense foods like leafy greens, sweet potatoes, and avocado, this bowl is as healthy as it is satisfying.
Ingredients Needed
- eggs – cooked however you like! Scrambled, sunny side up, poached, or hard-boiled all work perfectly.
- leafy greens – I like baby spinach, kale, or Swiss chard for a nutrient-packed base.
- onion and garlic – add so much flavor to the sautéed greens.
- avocado – adds creamy, healthy fats to keep you full and satisfied.
- sauerkraut – I love experimenting with flavors like beet or dill kraut for a tangy, gut-friendly boost.
- roasted sweet potatoes – slightly sweet, tender, and a perfect complement to the savory ingredients.
- turkey sausage or bacon – for a protein boost. I like using Applegate Farms sausage links or a couple of slices of crispy bacon.
- seasonings – a sprinkle of salt and pepper to taste, plus optional red pepper flakes, nutritional yeast, or a drizzle of olive oil for extra flavor.
Substitutions
- Vegan version: Not an egg fan? Swap them for tofu scramble or air fryer chickpeas for a plant-based protein option. You could also swap out the bacon for this tempeh bacon.
- Different greens: Use whatever greens you have, like arugula, collards, or even romaine for a lighter option.
- Sweet potatoes: Swap roasted sweet potatoes for regular potatoes, butternut squash, or even roasted carrots for a similar flavor and texture.
- Healthy fats: If you’re out of avocado, a dollop of hummus or a drizzle of tahini can add that creamy, healthy fat element.
How to Make This Breakfast Bowl
Step 1: Dice the sweet potatoes into bite-sized pieces, toss them with a little olive oil, salt, and pepper. Spread them on a baking sheet.
Step 2: Roast for 20–25 minutes at 400°F, flipping halfway through, until golden and tender.
Step 4: Heat about 1 tsp in a skillet over medium heat. Add the diced onion and cook for 2–3 minutes until softened.
Step 5: Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the greens, season with a pinch of salt, and sauté until wilted (about 2–3 minutes).
Step 6: Assemble bowl starting with a base of sautéed veggies and roasted sweet potatoes. Add the eggs on top, followed by the sausage links, avocado and sauerkraut. Sprinkle with additional seasonings or toppings if desired. Serve immediately!
Brittany’s Tips
- Roast sweet potatoes ahead of time: Save yourself some time in the morning by roasting a batch of sweet potatoes in advance. They’ll keep in the fridge for up to 5 days and reheat beautifully.
- Top it your way: A sprinkle of red pepper flakes, nutritional yeast, or a drizzle of olive oil takes this bowl to the next level. Get creative with your toppings to make it your own!
Storing Leftovers
Ideally, this breakfast bowl is best enjoyed fresh, but if you’ve got leftovers or want to meal prep, here’s how to store everything:
Refrigerator – Store the individual components of the breakfast bowl (roasted sweet potatoes, sautéed greens, cooked protein, etc.) in separate airtight containers in the fridge for up to 4–5 days. Assemble the bowl fresh when ready to eat.
Reheating – Reheat the roasted sweet potatoes, greens, and protein in the microwave or a skillet over medium heat until warmed through. Cook the eggs fresh for the best texture and flavor.
Frequently Asked Questions
Any way you love! Scrambled, poached, sunny side up, or hard-boiled all work great. Sunny side up eggs are a favorite for their creamy yolks, but it’s totally up to you.
Not at all, but it adds a delicious tang and gut-friendly probiotics! If you’re not a fan, you can skip it or replace it with something like pickled onions or kimchi.
You can swap out the greens or sweet potatoes for whatever you have on hand. Roasted carrots, bell peppers, or even zucchini would be great additions.
More Breakfast Recipes to Try
Be sure to check out the full collection of breakfast recipes on EBF!
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
- 2 eggs, cooked your favorite way: scrambled, sunny side up, poached, or hard-boiled
- 1 cup leafy greens, I like baby spinach, kale, or Swiss chard
- ½ small onion, diced
- 2 cloves garlic, minced
- ½ avocado, sliced
- ¼ cup sauerkraut, I like picking different flavors like beet sauerkraut or dill kraut
- ½ cup roasted sweet potatoes
- 3 cooked turkey sausage links, I like the Applegate Farms brand or 2 slices of cooked bacon
- Salt and pepper to taste
- Optional toppings: red pepper flakes, nutritional yeast, or a drizzle of olive oil
Roast Sweet Potatoes
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Roast the sweet potatoes if you haven’t already. Preheat your oven to 400°F.
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Dice the sweet potatoes into bite-sized pieces, toss them with a little olive oil, salt, and pepper, and spread them on a baking sheet.
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Roast for 20–25 minutes, flipping halfway through, until golden and tender.
Cook Eggs
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Prepare the eggs your favorite way. For sunny side up, heat a non-stick skillet over medium heat, crack in the eggs, and cook until the whites are set but the yolks are still runny. For soft-boiled eggs, follow my how to make hard boiled eggs guide and cook eggs for about 6 minutes.
Sauté Greens
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Heat a small amount of oil (about 1 tsp) in a skillet over medium heat. Add the diced onion and cook for 2–3 minutes until softened.
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Stir in the minced garlic and cook for another 30 seconds until fragrant.
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Add the greens, season with a pinch of salt, and sauté until wilted (about 2–3 minutes).
Assemble and Serve
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Start with a base of sautéed greens and roasted sweet potatoes.
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Add the eggs on top, followed by the sausage links, sliced avocado and a scoop of sauerkraut. Sprinkle with additional seasonings or toppings if desired.
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Serve immediately while warm, enjoying the combination of flavors and textures that support hormone health and balance.
Serving: 1 bowl | Carbohydrates: 33g | Protein: 28g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 456mg | Sodium: 1417mg | Potassium: 1221mg | Fiber: 10g | Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on September 24, 2015 and republished on February 3, 2025.
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