High Protein Turkey Sausage Breakfast Bowl Recipe
This High Protein Turkey Sausage Breakfast Bowl packs crispy hash browns, lean turkey sausage, peppers, a fried egg, and melted cheddar into one skillet meal. With roughly 37 grams of protein per serving, it's a satisfying way to start the day.
Ingredients
- 1 pound lean turkey breakfast sausage
- 1 tablespoon avocado oil or olive oil
- 16 ounces frozen shredded hash browns thawed
- 1 small yellow onion diced
- 1 red bell pepper diced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 large eggs
- 1 cup shredded sharp cheddar cheese
- 2 green onions thinly sliced
Optional Toppings
- salsa verde
- hot sauce
- sliced avocado
- chopped cilantro
Instructions
- Brown the turkey sausage in a large skillet over medium heat, breaking it into crumbles as it cooks. Transfer to a plate, leaving about 1 tablespoon of drippings in the skillet.
- Add the oil if needed, then spread the hash browns in an even layer. Cook undisturbed for 5 to 6 minutes until golden brown, then flip in sections and cook until crisp on the other side.
- Add the onion and bell pepper to the skillet. Sprinkle with smoked paprika, garlic powder, salt, and pepper, then cook for 4 to 5 minutes until the vegetables are tender.
- Return the turkey sausage to the skillet and stir until everything is heated through.
- Fry the eggs in a separate skillet to your preferred doneness.
- Divide the hash brown mixture among four bowls. Top each with a fried egg, 1/4 cup shredded cheddar, and green onions. Serve immediately with optional toppings.
Notes
Recipe Card Tips
- Let the hash browns sit undisturbed for the full 5 to 6 minutes before flipping. Stirring too early is the most common reason they turn out soft instead of crisp.
- Pat the thawed hash browns dry with paper towels before they hit the pan. Excess moisture steams the potatoes instead of browning them.
- Fry the eggs in a separate skillet so their timing doesn't interfere with keeping the hash browns crisp in the main pan.
Recipe Card Tips
- Let the hash browns sit undisturbed for the full 5 to 6 minutes before flipping. Stirring too early is the most common reason they turn out soft instead of crisp.
- Pat the thawed hash browns dry with paper towels before they hit the pan. Excess moisture steams the potatoes instead of browning them.
- Fry the eggs in a separate skillet so their timing doesn't interfere with keeping the hash browns crisp in the main pan.
Nutrition
Serving: 1bowlCalories: 507kcalCarbohydrates: 26gProtein: 37gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 299mgSodium: 1248mgPotassium: 838mgFiber: 3gSugar: 2gVitamin A: 1877IUVitamin C: 52mgCalcium: 274mgIron: 4mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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