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This breakfast bowl recipe is made with eggs, rice, chicken sausage, veggies, and a simple homemade hot sauce you won’t be able to get enough of. It’s the ultimate protein-packed breakfast for any occasion!
If you’re looking for a seriously delicious breakfast, look no further. This breakfast bowl recipe is the real deal. It’s made with classics like scrambled eggs, sausage, veggies, combined with rice to bulk it up, and a homemade hot sauce that elevates the whole dish to the next level.
I’ve tried a lot of breakfast bowls in my day (big breakfast guy over here), and this has got to be my favorite combination yet. Each component comes together in a way that is both mouth-watering and beyond satisfying.
Remember those mid-morning cravings we all know so well? When you start your day with one of these hearty egg and rice breakfast bowls, those cravings will be a thing of the past. This dish also works great for meal prep if you’re looking to make your meals for the week ahead of time.
Top it off with some fresh chives and a generous sprinkle of your favorite cheese, then dig in. Trust me. You’re gonna love this! Try it out for yourself, and let me know what you think in the comments below.
Bowl VERZUZ Battle: How It Works:
Welcome to the first annual BOWL VERZUZ! In this head-to-head competition, I'll be competing against my wife, Meiko Temple (Meiko and the Dish), to see who created the finest bowl. Each week, we are given the same featured ingredient and must create a bowl around it. This week's highlighted ingredient is eggs.
Every Friday in January we will share our submissions and we need you to vote by leaving a message in the comments below. My submission for this week's battle is a stacked bowl of breakfast burrito goodness.
Meiko's breakfast bowl can be found here. If you like mine, leave a message below. If her bowl is your favorite, leave a comment on her page.
Breakfast Bowl Ingredients:
To make this delicious egg and rice breakfast bowl, you need the following key ingredients.
- Eggs: A staple in any classic breakfast bowl, I prefer to scramble the eggs in this dish to blend seamlessly with the rice and vegetables.
- Baby Portobello Mushrooms: I don’t know about you, but mushrooms have always been one of my favorite ingredients to mix with eggs. If you can’t find portobello mushrooms, you can use cremini or shiitake mushrooms instead.
- Brown Rice: This ingredient, along with the eggs, serves as the hearty base of this dish. Feel free to swap it out for quinoa, if preferred.
- Baby Spinach: Hey, it wouldn’t be a well-balanced breakfast bowl without a little something green! Sautéed spinach adds an excellent brightness that works great with the rest of our bowl ingredients.
- Chicken Sausage: My brand of choice is Amylu, which you can find at Costco or Whole Foods. However, any chicken sausage brand will work well. You could also use pork sausage if you like that better.
- Chili Arbol: These are my favorite peppers to use in the hot sauce paired with this breakfast bowl recipe. If you’re worried about the heat level, you can swap out the chili peppers with jalapeno peppers.
- Sugar: A little sugar perfectly balances out the heat in the hot sauce, resulting in a flavorful hot sauce that provides a kick without setting your mouth on fire.
- Olive Oil: This will thin out the hot sauce while also helping to give it a rich and creamy consistency.
How to make the Best Breakfast Bowls:
As long as you cook your rice ahead of time, this whole meal comes together in about 20 minutes. It’s the ultimate, savory breakfast bowl recipe for the whole family.
Egg and Rice Base: Preheat oven to 200°F. Heat a large skillet over medium heat, melt 2 tablespoons of butter, and pour in eggs. Stir constantly for 1 minute until eggs are scrambled, then transfer to an oven-safe pan and pop in the oven to keep warm.
Add the remaining butter, onion, and mushrooms to the same skillet. Cook for 3 minutes until mushrooms are brown. Then, stir in rice and cook for 1 minute. Add salt, pepper, and garlic powder, then cook for 3 minutes until hot.
Remove the eggs from the oven, stir them in, breaking them into smaller pieces as you stir. Pop the skillet in the oven to keep warm while you prepare the rest of the ingredients.
Spinach: Heat a medium-sized pot over medium heat and add oil. Once hot, add spinach in batches, stirring to cook down. Once all spinach has been added, add garlic powder, salt, and black pepper.
Chicken Sausage: Heat a large skillet over medium-high heat. Once hot, spray with cooking spray and add chicken sausage, then cook for 3 minutes on each side.
Hot Sauce: Place chilies, onion, garlic, sugar, and salt in a food processor, then blitz on low for 15 seconds. Add oil to a medium-sized pot. Turn the heat to medium; once hot, add the chili paste mixture and cook for 5 minutes, stirring occasionally. Cool and store in an airtight container in the fridge for 2 weeks.
Breakfast Bowl Assembly: In each bowl, add ¼ cup egg and rice mix, ¼ cup spinach, 1 chicken sausage, drizzle 1 tablespoon of hot sauce, and 1 teaspoon chives. If desired, add 2 tablespoons of your favorite cheese.
How to store
Looking to cut down on prep time? You can prepare the rice, hot sauce, and chicken sausage up to 2 days in advance. Once you’ve assembled your bowls, you can enjoy them right away or divide each serving into its airtight storage container.
You can store leftover breakfast bowls in the fridge for up to 3 days or in the freezer for 1-2 months.
You can store the homemade hot sauce in the fridge in an airtight jar for up to 2 weeks.
Make sure to save your extra hot sauce (or double up on the recipe)! It keeps in the fridge incredibly well and makes a delicious addition to any egg and rice breakfast bowl, salad, burger, or skillet meal.
Recipe Tips & Tricks:
Here are some of my top tips and tricks to help you make the best breakfast bowls:
- If chili arbol peppers are too hot for you, try using ancho peppers instead. Alternatively, you could use a store-bought hot sauce that you know works for you.
- Make sure to keep the egg and rice mixture in the oven at 200°F while you prepare the rest of the ingredients to avoid letting it get cold.
- Don’t want rice? Turn it into a quinoa breakfast bowl! You could also use hash browns, or breakfast potatoes or cauliflower rice instead.
- Try topping off the dish with a spoonful of your favorite salsa, black beans, and some Mexican shredded cheese for some Southwestern flair.
- To give this dish a photo-worthy final look, add some fresh herbs for a pop of color. My favorites to pair with this dish are chives, cilantro, and parsley.
Frequently Asked Questions
Below are the answers to some of the most frequently asked questions about this egg and rice breakfast bowl recipe.
The options are endless when it comes to toppings for a breakfast bowl, and it all depends on what you’re in the mood for and what you have laying around. Some of my favorite toppings include sliced avocado, chopped bacon, fresh herbs like chives or cilantro, shredded cheese, and jalapeno slices.
Not a fan of chicken sausage? No worries. Feel free to turn this into a copycat Jimmy Dean breakfast bowl by tossing in some pork breakfast sausage. If you want to avoid sausage altogether, you could try chopped bacon or ham instead or leave out the meat entirely and make it a vegetarian breakfast bowl.
This recipe is loaded with enough protein and fiber to keep you full without adding anything else. However, if you want to serve this dish as part of a larger meal, you certainly can. I recommend serving these bowls with buttered toast, diced breakfast potatoes, fresh fruit, or bacon.
Latest Recipe Video:
More Delicious Breakfast Recipes
Looking for more? Here you go:
- Sweet Potato Waffles with Orange Butter
- Breakfast Casserole
- Gingerbread French Toast with Cherry Syrup
- Avocado Toast
- Chipotle Fried Chicken and Chocolate Waffles
- Steak, Egg & Cheese Tacos
You won’t go wrong with this protein-packed breakfast bowl that will keep you full for hours. I love how simple it is to put together, yet so satisfying when served up in a big heap of flavor! Plus, homemade hot sauce really makes the dish come alive and adds an extra kick without being too spicy. Give my recipe a try when you have some time on your hands or are looking for something different than the usual oatmeal or yogurt parfaits. Let me know what you think by leaving me a 5-star review below!
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Recipe:
📖 Recipe
Breakfast Bowl
Ingredients
Hot Sauce:
- 1 cup white vinegar warm
- 1 oz. chili arbol
- 1 medium onion chopped
- 5 garlic cloves smashed
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- ¼ cup olive oil
Bowl:
- 4 tablespoons unsalted butter
- 8 large eggs beaten
- ½ small onion chopped
- 8 oz. baby portobello mushrooms washed sliced
- 2 cups cooked rice
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons chopped chives
Spinach:
- 1 tablespoon avocado oil
- 16 oz. baby spinach
- 1 ½ teaspoons garlic powder
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
Chicken Sausage:
- cooking spray
- 4 chicken sausage links halved
Instructions
- Hot Sauce: Trim the stems of the chilies, and roll them in between your fingers to remove the seeds. Place chilies, onion, garlic, sugar and salt in the warm vinegar, simmer for 5 minutes, steep for 5 minutes. Transfer to a food blender pulse on 5 times while blender is running slowly add olive oil until sauce is smooth. Cool and store in an airtight container in the fridge indefinitely.
- Bowl: Preheat oven to 200°F. Turn the heat to medium, in a large skillet melt 2 tablespoons of butter, pour in eggs, stir constantly for 1 minute until eggs are scrambled.
- In the same skillet add melt remaining butter, add onion and mushrooms, cook for 5 minutes until mushrooms are brown. Stir in rice and cook for 1 minutes. Add salt, pepper, and garlic powder, cook for 2 minutes until hot. Stir in egg and break into smaller pieces as you stir the eggs in. Pop the skillet in the oven.
- Spinach: Turn the heat to medium, in a medium pot heat oil, once hot add spinach in batches, stir to cook down, once all spinach is added, add in garlic powder, salt, and black pepper.
- Chicken Sausage: Turn the heat to medium-high, spray a large skillet with cooking spray, add chicken sausage, cook for 2-3 minutes on each side.
- To assemble: In each bowl add ¼ cup egg and rice mix, ¼ cup spinach, 1 chicken sausage, drizzle 1 tablespoon of hot sauce and 1 teaspoon chives.
Notes
- You can store leftover breakfast bowls in the fridge for up to 3 days or in the freezer for 1-2 months.
- You can store the homemade hot sauce in the fridge in an airtight jar for up to 2 weeks.
- If chili arbol peppers are too hot for you, try using ancho peppers instead. Alternatively, you could use a store-bought hot sauce that you know works for you.
- Make sure to keep the egg and rice mixture in the oven at 200°F while you prepare the rest of the ingredients to avoid letting it get cold.
- Don’t want rice? Turn it into a quinoa breakfast bowl! You could also use hash browns, or breakfast potatoes or cauliflower rice instead.
- Try topping off the dish with a spoonful of your favorite salsa, black beans, and some Mexican shredded cheese for some Southwestern flair.
- To give this dish a photo-worthy final look, add some fresh herbs for a pop of color. My favorites to pair with this dish are chives, cilantro, and parsley.
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