Whole30 Breakfast Bowls with Spicy Cream Sauce

I think most of us have realized by now, that meal prepping is "a thing" - and everyone & their mom seems to be doing it!  What I don't think all realize, though, is that it doesn't have to be an all-day Sunday event that involves mountains of plastic containers that barely fit in the fridge, with the same-ol' boring foods packed in.

Preparing your meals ahead of time can be done any day throughout the week, and it doesn't have to be every single meal for the day - so don't be overwhelmed!  Start small with the meal that's most difficult for you to make in the moment, due to time constraints, schedule, or any other variable.  For us, that's breakfast.  

Because when you wake up in a rush to get out the door and start your day, it can be tough to fit in time to cook.  So rather than grabbing a bar, heading for the nearest Starbucks (although I do love it...), or skipping breakfast altogether:  prep this tricky meal ahead of time!  Even if it's just for a few days out, you will absolutely thank yourself later.

I try to make my time spent meal prepping fun by saving a podcast, TV show, or some longer YouTube videos to listen to while I cook.  And because I use this recipe as a guide - it really takes the "brainwork" out of cooking.  Just follow along with the directions to prep each component of these tasty bowls, assemble them, and you're done.

And if you're not a meal prepper, but you have a large family or guests to feed:  this recipe can still be for you!  This is perfect for feeding a crowd, and has enough flavor to impress whoever your guests may be.

Enjoy these hearty bowls - packed with crispy potatoes, fluffy eggs, and perfectly grilled sausage.  Don't forget an extra drizzle of that spicy cream sauce!  It really brings the whole dish together, making it so much more than a typical breakfast bowl.

Makes 4 hearty bowls, or 8 small bowls.

For the Potatoes

  • 8 Yukon Gold potatoes*
  • 1 Tbsp avocado oil
  • salt & pepper

For the Sausage

  • 12 oz fully cooked sausage*

For the Eggs

  • 8 eggs
  • 1/4 cup spinach or arugula, chopped fine
  • salt & pepper
  • 1 Tbsp cooking fat

For the Sauce

  • 1/4 cup avocado oil
  • 1/4 cup full fat coconut milk
  • juice of 1/2 lemon
  • 1 egg (optional, for binding)
  • 1 to 2 tsp compliant hot sauce
  • 1/2 tsp each:  garlic powder, dried chives
  • 1/4 tsp Dijon mustard
  • salt & pepper


  1. POTATOES -  Preheat the oven to 400ºF.  Line a baking sheet with parchment paper, then brush the parchment with 1 Tbsp of oil and sprinkle with salt & pepper.  Scrub the potatoes, then pat them dry.  Slice the potatoes in half, then into cubes.  Place them cut side down onto the greased & seasoned baking sheet.  Bake for about 40 minutes, or until crispy and golden brown.  (I flip mine half way through, but you don't have to!)
  2. SAUSAGE -  Grill on a stovetop grill pan or outdoor grill until browned on the outside.
  3. EGGS -  In a medium large bowl, whisk the eggs with salt & pepper, then stir in the arugula.  In a medium skillet, heat the cooking fat over medium low.  Pour in the eggs, and scramble until set.
  4. SAUCE -  Add all of the "sauce" ingredients to a blender or food processor.  Pulse until well combined and slightly thickened.  Transfer to a jar or bowl, and refrigerate until it firms up.
  5. ASSEMBLY -  Lay out your bowls (4 medium or 8 small) and add each component to the bowl:  potatoes on bottom, then eggs & sausage on top.  Drizzle with spicy cream sauce & store in the refrigerator until you're ready to eat.


  • We love the flavor & texture of Yukon gold potatoes, but you can substitute any potato you prefer!  Sometimes we switch things up with sweet potatoes.
  • For compliant sausage, we love the fully cooked varieties from Aidell's or the Trader Joe's brand.  I used the "Garlic Herb" from Trader Joe's for this recipe, and the flavor is awesome!
  • If you're planning on prepping for an entire week, consider making your sauce in two batches.  With the raw egg, I don't recommend holding onto it for longer than three days.  You can make one batch at the beginning of the week, and another half way through.

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Jade Graham said...

The bowls are delicate. Keep the bowls on the cookie sheet and put back in fridge. https://www.amazon.com/Vremi-Piece-Mixing-Bowl-Set/dp/B01GVMW044

Kelly Harris said...

We love this recipe! We used Pederson's Kielbasa. It all tasted great, but the sauce makes the meal. Thank you for this great recipe!

Anonymous said...

To simplify, I want to use store bought, whole30 Mayo. How much mayo should I use for this recipe? My guess was a cup of May mixed with the last 4 ingredients.