Breakfast Ground Turkey Quinoa Bowl

A protein-packed breakfast bowl with ground turkey sausage, eggs, cheese, quinoa, and scallions.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 477kcal

Author Amee

Cook quinoa according to package directions, cover, and set aside.
Heat a large skillet over medium heat and cook the turkey sausage until lightly golden and a safe temp of 165 degrees F is reached.
Place the cooked, crumbled sausage into a bowl, cover, and set aside.
Wipe out the skillet with a paper towel, and add the avocado oil.
Whisk the eggs and pour them into the skillet. Cook on medium-low, stirring often, until the desired texture is reached.
Divide the quinoa between 4 bowls (or meal prep containers), and top with turkey sausage, eggs, and shredded cheese.
Season with salt, pepper, and hot sauce to taste when serving. Top with sliced avocado, and scallions or cilantro, if desired.

- Use light cheese. Feel free to swap with light cheese to reduce the fat and calories to fit your nutrition needs.
- Grain alternatives – Substitute quinoa with cooked brown or farro rice for a heartier texture. Sautéed hashbrowns are also delicious here. For a low-carb option, swap quinoa with cauliflower rice.
- Rinse the quinoa if necessary. Most quinoa sold in packages has been "pre-rinsed," which means the bitter-tasting saponins have already been removed. If yours isn’t pre-rinsed, rinse the quinoa thoroughly before cooking.
- Make cheesy eggs! If eating immediately, Instead of sprinkling the cheese on top, stir it into the beaten eggs just before cooking, then cook the eggs as usual. Or, whisk cottage cheese into the eggs to boost the protein content.
- Add avocado right before serving. If you enjoy your turkey sausage quinoa bowls with sliced avocado on top, wait until immediately before eating to add the avocado. Otherwise, it’ll turn brown over time during storage.