This hearty Mushroom and Sausage Breakfast Bowl combines savory sausage, earthy mushrooms, and fluffy eggs in a nutrient-packed meal. Perfect for busy mornings, it’s a customizable, protein-rich dish that’s quick to prepare and bursting with flavor, making it an ideal start to your day.
Why You’ll Love This Recipe
This Mushroom and Sausage Breakfast Bowl is a game-changer for breakfast lovers. It’s a one-pan wonder that brings together the umami richness of mushrooms, the bold flavor of sausage, and the comforting creaminess of scrambled eggs. Ready in under 30 minutes, it’s perfect for those hectic mornings when you need something filling yet fast. The recipe is versatile—swap ingredients to suit your taste or dietary needs—and it’s packed with protein and veggies to keep you energized. Whether you’re feeding a family or meal-prepping for the week, this dish delivers on taste, nutrition, and convenience.
Recipe Tips and Tricks
- Cook Sausage First: Brown the sausage fully to render its fat, which adds depth to the mushrooms.
- Don’t Overcrowd the Pan: Cook mushrooms in a single layer to ensure they caramelize rather than steam.
- Low and Slow Eggs: Scramble eggs on low heat for a creamy texture; high heat makes them rubbery.
- Fresh Herbs: Add fresh parsley or chives at the end for a pop of color and flavor.
- Meal Prep: Double the recipe and portion into containers for quick breakfasts throughout the week.
Mushroom and Sausage Breakfast Bowl
Savory sausage, earthy mushrooms, and creamy eggs unite in this quick, protein-packed breakfast bowl, perfect for busy mornings.
Ingredients
- 1 lb breakfast sausage (crumbled)
- 8 oz cremini mushrooms, sliced
- 4 large eggs
- 2 cups baby spinach
- 1/2 cup shredded sharp cheddar cheese
- 1 clove garlic, minced
- 1 tsp fresh thyme leaves
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: toasted bread or avocado for serving
Instructions
- Prep Your Ingredients: Slice mushrooms thinly, mince garlic, and measure out spinach and cheese. This keeps your cooking process smooth and stress-free.
- Cook the Sausage: Heat a large skillet over medium heat. Add crumbled sausage and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove and set aside, leaving the fat in the pan.
- Sauté the Mushrooms: Add 1 tbsp olive oil to the skillet. Add mushrooms in a single layer, season with a pinch of salt, and cook for 4-5 minutes until golden. Stir occasionally for even browning.
- Add Garlic and Thyme: Stir in minced garlic and thyme. Cook for 1 minute until fragrant, infusing the mushrooms with rich flavor.
- Wilt the Spinach: Add baby spinach to the skillet. Stir for 1-2 minutes until just wilted. The vibrant green adds a fresh, nutrient-packed touch.
- Combine Sausage: Return the cooked sausage to the skillet, stirring to combine with the mushrooms and spinach. This creates a hearty base for your bowl.
- Scramble the Eggs: In a bowl, whisk eggs with a pinch of salt and pepper. Push sausage mixture to one side of the skillet, add 1 tbsp olive oil to the empty side, and pour in eggs. Cook on low heat, stirring gently, for 2-3 minutes until soft and creamy.
- Add Cheese: Sprinkle shredded cheddar over the eggs and stir until melted and gooey, tying all the flavors together.
- Taste and Adjust: Season with additional salt, pepper, or thyme if needed. The dish should be savory with a hint of earthiness.
- Serve and Enjoy: Divide the mixture into bowls. Serve with toasted bread or sliced avocado for a wholesome, satisfying breakfast.
Notes
- Use a non-stick skillet for easier egg cooking and cleanup.
- For extra creaminess, add a splash of milk to the eggs before whisking.
- Adjust mushroom quantity to taste; more mushrooms intensify the umami flavor.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 730Total Fat 60gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 36gCholesterol 312mgSodium 1299mgCarbohydrates 13gFiber 4gSugar 3gProtein 38g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Sausage: Use breakfast sausage for classic flavor, or try Italian or chorizo for a spicy kick. Opt for high-quality, preservative-free sausage for the best taste.
- Mushrooms: Cremini or button mushrooms work well, but shiitake or oyster varieties add a gourmet touch. Fresh mushrooms yield better texture than canned.
- Eggs: Large, free-range eggs provide richer flavor and vibrant yolks.
- Spinach: Baby spinach wilts quickly and adds nutrients; kale or arugula can be substituted.
- Cheese: Sharp cheddar adds tanginess, but feta or gouda can elevate the dish.
- Seasonings: Fresh garlic and thyme enhance the earthiness; dried herbs work in a pinch.
Variations and Substitutions
This recipe is highly adaptable to suit various diets and preferences. For a vegetarian version, swap sausage for plant-based sausage or extra mushrooms. If you’re keto, skip the toast and add avocado for healthy fats. For gluten-free diets, ensure your sausage is certified gluten-free and serve without bread. Swap spinach for kale or Swiss chard for a different green. If dairy’s off the table, omit cheese or use a vegan alternative. For a spicy twist, add red pepper flakes or hot sauce. You can also replace eggs with tofu scramble for a vegan option.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain the eggs’ texture. For meal prep, portion into containers and refrigerate. Freezing is not recommended, as eggs and mushrooms can become watery when thawed.
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