This breakfast spin on everyone’s favorite egg roll in a bowl is quick and easy to make, super tasty and downright addicting! It’s Paleo, low carb, and Whole30 compliant with pork breakfast sausage, simple and delicious seasonings and crispy fried eggs.
Ever since I started eating Paleo, breakfast has always won for favorite meal of the day. Probably since I stopped snacking late at night and actually had a significant appetite in the morning – that definitely doesn’t hurt. But, also because I discovered how much tastier so many meals are topped with a fried egg. “Put-an-egg-on-it” really was/is my motto, and, that way, “breakfast” can happen any time of day. Or maybe, any meal becomes breakfast with an egg – either way, it just works!
For example, a stir fry like this “egg roll in a bowl.” I’ve seen so many spins of this meal on Pinterest and around the internet and decided that I needed to create my own breakfast version. The “breakfast” spin was inspired not only by my fried egg obsession (somehow that’s not enough!) but by my obsession with/love for/addiction to the sugar-free pork breakfast sausage from U.S. Wellness Meats. (Not sponsored, but that is an affiliate link.)
I discovered that sausage shortly after my first Whole30 about 4 years ago, and I’ve been buying it regularly ever since, along with the sugar free bacon which I’m sure I’ve written pages on by this point! Anyway, I figured this was the perfect way to make this egg roll in a bowl more breakfast-like and also crazy delicious too.
Of course, no worries if you can’t use that particular sausage – you can actually use any ground meat you want, although if it’s plain ground meat I recommend seasoning it “sausage-like” for a similar effect.
You can always make your own breakfast sausage, OR you can simply season your ground meat however you like – favorite spices will all taste good here. Worth mentioning, is this breakfast blend from Primal Palate that’s made its way into almost all of my breakfasts over the past month or so. INSANE! Just so yummy. Try it if you can!
So – the details. Typically egg roll bowls involve all the usual egg roll fillings, but I tweaked this recipe to suit my taste. I used shredded cabbage (cheated and purchased a bag of it) shredded cabbage, finely chopped kale (because so much kale love), fresh ginger, garlic, scallions, plus the ground sausage. Coconut aminos and sesame oil provide just enough egg roll flavor, and, the fried egg makes the whole thing just perfect!
Even better, is that it’s all ready in about 20 minutes and will feed about 4 people (give or take) for any meal – woohoo! Which means that even though it’s “breakfast”, these egg roll bowls also make a great weeknight dinner. And, weeknight dinners are in high demand, as you probably know, so, lots of respect there from me 🙂 Are you guys ready to cook something ridiculously tasty? Let’s go!
Breakfast Egg Roll In a Bowl {Paleo, Whole30}
Breakfast Sausage Egg Roll Bowls {Paleo, Whole30}
This breakfast spin on everyone's favorite egg roll in a bowl is quick and easy to make, super tasty and downright addicting! It's Paleo, low carb, and Whole30 compliant with pork breakfast sausage, simple and delicious seasonings and crispy fried eggs.
Ingredients
- 1 lb Sugar-Free Pork Breakfast Sausage From U.S. Wellness Meats*
- 1 tsp coconut oil
- 4 cups shredded cabbage or slaw mix
- 1 cup grated carrots
- 1 cup chopped/shredded kale
- 3 tbsp coconut aminos divided
- 2 tbsp pure sesame oil divided
- 1 bunch scallions thinly sliced white/light green and green parts separated
- 3 cloves garlic minced
- 2 tsp grated fresh ginger about 1” peeled and grated
- 4 eggs or 1 per person, for frying, optional**
- Coconut oil for cooking, as needed
- Sea salt and pepper for eggs to taste
Instructions
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Have all ingredients chopped, grated and ready to cook before beginning.
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In a large skillet add 1 tsp coconut oil and heat over medium high, add breakfast sausage and cook, stirring until browned, breaking up lumps, about 1-2 minutes. Remove with a slotted spoon and set aside, do not drain fat.
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Reduce heat to medium and add cabbage or slaw mix, carrots and kale, cook and stir for about a minute until beginning to soften, then add the white scallions, ginger and garlic, adding extra coconut oil if necessary and adjusting heat to prevent burning.
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Cook another minute or two, then add 2 tbsp coconut aminos and 1 1/2 tbsp sesame oil to the skillet and stir, lower heat and add the sausage back in, stir to combine well. Remove from heat and garnish with green onion.
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In a separate skillet, fry the eggs (if including) to preference using additional coconut oil, sprinkle with sea salt and pepper to taste.
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Serve egg roll mixture in bowls, drizzle on more coconut aminos and sesame oil if desired and serve topped with a fried egg. Enjoy!
Recipe Notes
*You can use any ground meat of choice, however if you use plain ground meat I recommend seasoning it with sea salt, pepper, and Primal Palate Breakfast Blend
**Nutrition stats include 1 egg per serving
Nutrition
What I Used To Make My Breakfast Egg Roll In a Bowl:
Want more quick Whole30 compliant meals? Try one of these!
Sweet Potato Sausage Hash with Eggs
Sweet Potato Hash with Apple and Bacon
Carrot Bacon and Kale Breakfast Hash
Cauliflower Fried Rice with Chicken and Pork
Tell Me!
Favorite way to cook eggs?
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Barbara says
September 3, 2017 at 9:17 amThis looks really good — I’m going to try it — just bought some breakfast sausage from Whole Foods and I saw Napa cabbage at the farmer’s market yesterday which I think will be great in it!
Michele says
September 3, 2017 at 11:34 amThat sounds delicious!
Kristin says
September 3, 2017 at 9:20 amLooks YUM! Definitely going to try this, but full disclosure, I will probably be the only one eating it as the rest of the fam just won’t embrace veggies for breakfast other than a little bit of green in a frittata ? – so do you know if this holds up at all as leftovers, and for how long? I might just make a 1/2 batch if it doesn’t keep well. Happy to see this today after yesterday’s apple pie bars which were sooooooo hard to see on Day 2 of September W30!
Michele says
September 3, 2017 at 11:34 amDefinitely works well for leftovers, or you could easily just make a half portion and save one! Just make sure you fry the eggs when ready to eat 🙂
Renee says
May 2, 2018 at 12:34 pmGlad to hear it works well for leftovers. I was thinking this could be made on a Sunday night, except for the eggs. Store in containers for 3-4 days of ready to go breakfasts. I am betting it is even better the next day!
Mel_OutRunCF says
September 3, 2017 at 11:50 amI just finished eating it! It was a fabulous post long run meal. I always crave savory food after my runs so it was perfect. Full of nutrients and filling but not too heavy. I only had ground pork at home so I added sriracha sauce and italian spices to the meat and it was delicious! Thanks for making me realize I could eat this for breakfast 🙂 My favorite way to eat eggs is in a breakfast casserole. I make a big one every Sunday and bring the leftovers for breakfast at work during the week.
Karl @ Healthy Kreation says
September 4, 2017 at 1:31 amAnother great breakfast idea from you. So nutritious and filling. Perfect start to the day for sure. Thanks for sharing this
Kelli Schweitzer says
September 5, 2017 at 1:43 pmThanks for this (and all of your other recipes)! Do you think I could I use ground ginger instead of fresh?
Carrah says
September 6, 2017 at 12:04 pmLOVED THIS RECIPE! I used chicken sausage and it was great. Amazing egg roll flavor, satisfying and yet not too heavy- thank you PRM!
Michele says
September 6, 2017 at 12:18 pmAwesome!! So happy you liked it 🙂
Michelle Tex says
September 10, 2017 at 9:24 amI made this this morning with sweet chicken sausage (W30 compliant) and it was amazing!! Ive tried many of your Whole30 recipes and just love them!! Thanks for another delish option 🙂
Cindy says
September 12, 2017 at 12:55 pmHi, the recipe calls for 4 eggs which leads me to think its a 4 serving meal; however, the recipe says its 5 servings. Just curios cause I want to make this as part as my meal prep.
Michele says
September 12, 2017 at 1:59 pmHi! Sorry for the confusion – it actually makes between 4-6 servings and you would use 1 fried egg per person served. The egg is just to top. Hope this helps!
Michelle says
September 13, 2017 at 9:45 pmHad this the last few days, delicious! Great as leftovers, will be a new breakfast favorite! A runny egg on top is perfect!
JJ says
August 21, 2018 at 9:12 amMade a big batch of this to reheat for breakfasts and my almost 2 year old loves it. I drizzle on a tiny bit of the Coconut secret teriyaki before reheating and she devours her portion. Great recipe!
Serena says
January 5, 2019 at 2:28 pmMade this recipe and it turned out great! Husband asked when I would make it again! Loving your recipes – thank you!
Chuck says
January 25, 2019 at 5:33 pmI made it and changed the meat to chicken it came out awesome
Helen Sprott says
February 11, 2019 at 10:40 amThis says the aminos and sesame oil is divided but I only see where to add the initial amount?