During our Whole 30, one of our go-to breakfast options on weekends were bowls of delicious veggies, meat, and eggs. We usually only eat two big meals on weekend days, so this is larger and more filling than a breakfast we’d eat during the week. It fills us up and keeps us going until dinner.
The Basic Formula
Vegetable and/or Starch Base + Meat + Eggs + Avocado + Toppings. This simple formula yields a lot of variation:
- Vegetables: Brussels sprouts, broccoli, carrots, kale, cauliflower, onions, peppers, and fresh beets all make great veggie bases for breakfast. We love buying some of each of these, chopping them up, and mixing them together. If you have a grating attachment for your food processor, that makes it easy. Also check if your grocery store sells these items pre-chopped. It might be just a little more expensive, but it makes healthy breakfasts a breeze. Sautee these items in your the skillet with a little olive oil for 5-10 minutes over medium high heat.
- Starch: About half of our breakfast bowls have either sweet potatoes or regular potatoes in them. We either shred them with our mandolin, grate with the food processor attachment, or finely dice them before cooking them in the skillet with a little fat over medium high heat for 20 minutes. You can also roast them in the oven at 400F for 20 minutes if you prefer that.
- Meat: Bacon or sausage. We chop it up finely, throw it in a skillet, and cook it until it is crispy. Make sure your bacon and sausage doesn’t have sugar if you want to stay Whole 30 compliant. Sometimes we use leftover carnitas, ham, or turkey. Use what you have!
- Eggs: I like my eggs either soft-scrambled or fried. I use Gordon Ramsay’s scrambling method and J. Kenji Lopez-Alt’s frying method.
- Avocado: We prefer Hass over Florida avocados.
- Toppings: Toppings vary: Sprouts, homemade mayo, cheese (only if you aren’t doing a Whole 30!), radishes, cilantro, scallions, hot sauce, etc. Put on whatever you like!
Here are some examples of breakfast bowls we’ve consumed over the past month:
This is really just another variation on the weekend special, but it has been a go-to for us during and after our Whole 30. We even made it for dinner once.