Sharing is caring!

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. Author: Michele Rosen Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Course: Any meal Cuisine: Paleo and Whole30 Servings: 5 servings Print this Recipe Did you make this recipe? 4.07 from 16 votes 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 Have all ingredients chopped, grated and ready to cook before beginning. 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. 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. 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. In a separate skillet, fry the eggs (if including) to preference using additional coconut oil, sprinkle with sea salt and pepper to taste. 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 Calories: 389kcal Carbohydrates: 9g Protein: 21g Fat: 29g Saturated Fat: 9g Cholesterol: 196mg Sodium: 337mg Potassium: 559mg Fiber: 2g Sugar: 3g Vitamin A: 5860IU Vitamin C: 39.3mg Calcium: 87mg Iron: 1.9mg

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

One-Pan Lemon Garlic Chicken

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?

Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!