High protein breakfast pesto bowl

A person with blue nail polish holds a high protein breakfast salad bowl with greens, sliced sausage, parmesan, avocado, and a round breaded item, garnished with balsamic glaze, over a yellow background with scattered greens.

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High protein breakfast pesto bowl

If you struggle to get 30 grams of protein in at breakfast, you're not alone. This high-protein pesto breakfast bowl solves that problem and doubles as meal prep! It only takes 15 minutes to put together, and with a few tips, it'll taste like you just made it even after reheating.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings:

Calories: 419kcal

Author: Mika Kinney

Ingredients

4 frozen hashbrown patties
4 savory chicken sausages flavored sausage such as Italian, garlic, basil, onion, etc
8 eggs
1 cup egg whites
2 tablespoon pesto I used vegan but any will work
1 teaspoon calabrian chillies
4 teaspoon balsamic glaze
1 cup microgreens or sprouts
¼ cup basil chopped
1 avocado

Instructions

Slice your 4 savory chicken sausages lengthwise so they lie flat. Place these on your airfrer tray alongside the 4 frozen hashbrown patties. Cook for 10-15 minutes at 375 degrees or until hashbrowns are golden brown.
To make these in the oven, place everything on a sheet tray and bake for 15-20 minutes at 375 degrees or until golden brown. Lightly spray the hashbrowns with oil to get them nice and crispy.
Meanwhile, whisk together the 8 eggs, 1 cup egg whites, and 2 tablespoon pesto. Scramble these on a stovetop, as you normally would.
The key to great scrambled eggs is to cook them low and slow! Just keep slowly stirring while cooking on low.
Assemble your bowls! If eating right away, plate up your hashbrown, 1 chicken sausage (I like to slice them smaller once cooked), and some eggs, then top with some microgreens, Calabrian chilies (can omit if you don't like spicy), basil, ¼ of an avocado, and a drizzle of balsamic glaze.
If storing for meal prep, put the eggs, chicken sausage, and hashbrowns in airtight containers. When ready to eat, reheat in the microwave or air fryer and then top with microgreens, Calabrian chilies, basil, ¼ of an avocado, and a drizzle of balsamic glaze.
Optional to top with feta or parmesan if not dairy free!

Video

Notes

Storage: Try to keep the eggs, chicken sausage, and hashbrowns in one container and the rest of the ingredients separate for storage. This way, you can reheat the warm ingredients and top with cold herbs, greens, and sauce, which helps the bowl feel fresh every day!

The warm ingredients will keep for 4 days in the fridge this way.

If you do store leftovers altogether, it's not the end of the world to reheat everything. It just doesn't taste as good the next day with warm greens and avocado.

Go vegan: If fully vegan, swap the scrambled eggs for tofu scrambled eggs and the chicken sausage for vegan breakfast sausage.

Add more protein: If your scrambled eggs are not dairy-free, you can stir in ⅓ cup of cottage cheese

Nutrition