About this recipe
This Turkey Sausage Egg Scramble Bowl is a fast, filling breakfast that works for busy mornings or meal prep. Turkey sausage adds savory flavor, eggs and egg whites bring plenty of protein, and the peppers, spinach, avocado, and salsa keep the bowl fresh without making it complicated.
Ingredients
Scramble bowl
- 8 oz turkey breakfast sausage (casings removed if using links)
- 4 large eggs
- 1/2 cup egg whites
- 1/4 cup shredded cheddar cheese (or Monterey Jack)
- 1 tbsp olive oil (divided if needed)
- 1/2 cup bell pepper (diced)
- 1/4 cup red onion (diced)
- 1 cup baby spinach (roughly chopped)
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Toppings
- 1/2 whole avocado (sliced or diced)
- 1/4 cup salsa
- 2 tbsp plain Greek yogurt (optional, instead of sour cream)
- 1 tbsp green onions (sliced)
- 1 tbsp cilantro (chopped, optional)
- 1 whole lime wedge (optional)
Equipment
Large Skillet
Mixing Bowl
Whisk
Cutting Board
Spatula
Instructions
- 1
Whisk the eggs
In a bowl, whisk together the eggs, egg whites, salt, black pepper, and garlic powder until combined.
- 2
Cook the turkey sausage
Heat a large skillet over medium-high heat. Add the turkey sausage and cook for 5 to 6 minutes, breaking it into crumbles, until browned and cooked through.
- 3
Add the vegetables
Add the bell pepper and red onion to the skillet. Cook for 2 to 3 minutes until slightly softened, then stir in the spinach until wilted.
- 4
Scramble the eggs
Reduce the heat to medium-low. Pour in the egg mixture and gently stir until the eggs are just set. Sprinkle in the cheese and fold until melted.
- 5
Build the bowls
Divide the turkey sausage egg scramble between bowls. Top with avocado, salsa, Greek yogurt if using, green onions, cilantro, and a squeeze of lime.
Tips
- Cook eggs gently: Lower the heat before adding the eggs so they stay soft instead of turning rubbery.
- Use cooked sausage for faster prep: Pre-cooked turkey sausage can work too. Slice or crumble it, brown it briefly, then continue with the vegetables.
- Keep toppings separate for meal prep: Store avocado, salsa, and yogurt separately so the bowls stay fresh when reheated.
Substitutions
- Use another protein: Chicken sausage, lean ground turkey, turkey bacon, or diced ham can work instead of turkey breakfast sausage.
- Change the vegetables: Try mushrooms, zucchini, kale, jalapeños, or roasted sweet potatoes if you want a heartier bowl.
- Make it dairy-free: Skip the cheese and Greek yogurt, or use dairy-free alternatives.
Storage
Refrigerator
Store the cooked scramble in airtight containers in the refrigerator for up to 4 days. Freezer: Freezing is possible for up to 2 months, but the eggs may be slightly softer after reheating. Reheating: Reheat gently in the microwave or skillet until warmed through. Add avocado, salsa, and yogurt after reheating.
Nutrition
- Serving Size
- Calories
- 430
- Protein
- 38g
- Carbohydrates
- 12g
- Fat
- 27g
- Fiber
- 4g
- Sugar
- 5g
- Sodium
- 790mg
FAQ
Can I meal prep turkey sausage egg scramble bowls?
Yes. Cook the scramble ahead and store toppings separately, then reheat the eggs and sausage before adding fresh toppings.
Can I use only whole eggs?
Yes. Replace the egg whites with 2 extra whole eggs if you prefer.
Can I make this scramble bowl lower in calories?
Use less cheese, skip the oil if your skillet is nonstick, and use extra egg whites in place of some whole eggs.
Recipe Card
Turkey Sausage Egg Scramble Bowl
A quick high-protein breakfast bowl with turkey sausage, fluffy eggs, egg whites, peppers, spinach, avocado, and salsa.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 2
- Category
- Breakfast Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Scramble bowl
- 8 oz turkey breakfast sausage (casings removed if using links)
- 4 large eggs
- 1/2 cup egg whites
- 1/4 cup shredded cheddar cheese (or Monterey Jack)
- 1 tbsp olive oil (divided if needed)
- 1/2 cup bell pepper (diced)
- 1/4 cup red onion (diced)
- 1 cup baby spinach (roughly chopped)
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Toppings
- 1/2 whole avocado (sliced or diced)
- 1/4 cup salsa
- 2 tbsp plain Greek yogurt (optional, instead of sour cream)
- 1 tbsp green onions (sliced)
- 1 tbsp cilantro (chopped, optional)
- 1 whole lime wedge (optional)
Instructions
- Whisk the eggs: In a bowl, whisk together the eggs, egg whites, salt, black pepper, and garlic powder until combined.
- Cook the turkey sausage: Heat a large skillet over medium-high heat. Add the turkey sausage and cook for 5 to 6 minutes, breaking it into crumbles, until browned and cooked through.
- Add the vegetables: Add the bell pepper and red onion to the skillet. Cook for 2 to 3 minutes until slightly softened, then stir in the spinach until wilted.
- Scramble the eggs: Reduce the heat to medium-low. Pour in the egg mixture and gently stir until the eggs are just set. Sprinkle in the cheese and fold until melted.
- Build the bowls: Divide the turkey sausage egg scramble between bowls. Top with avocado, salsa, Greek yogurt if using, green onions, cilantro, and a squeeze of lime.
