Gluten Free Breakfast Sausage Power Bowl

Serves: 6

Ingredients

• 1½ lbs ground gluten-free Larry’s Sausage
• 12 pasture-raised eggs
• 3 cups fresh spinach
• 3 cups fresh arugula
• 1½ cups diced sweet bell peppers
• ½ cup diced onion
• 3 small avocados, sliced
• 3 Tbsp avocado oil or olive oil
• Sea salt & pepper, to taste
• Optional: red chili flakes, hot sauce, or fresh herbs (cilantro or chives)

Instructions

1. Cook the sausage: In a large skillet over medium heat, heat 1 Tbsp oil and brown the sausage, breaking it into crumbles as it cooks. Cook until no longer pink and slightly crispy. Season lightly with salt and pepper. Remove from the pan and place on a paper towel–lined plate.
2. Sauté the veggies: In the same pan, add the remaining oil and a squeeze of lime juice to deglaze. Add diced bell peppers and onions; sauté 3–4 minutes until softened. Add spinach and cook just until wilted, about 1–2 minutes. Season lightly with salt and pepper.
3. Scramble the eggs: Crack eggs into a large bowl, whisk well, and season with a pinch of salt and pepper. In a clean nonstick pan (or wipe the previous pan), scramble eggs over low heat until just set and fluffy. Cook low and slow.
4. Assemble the bowls: Add a handful of arugula to each bowl, then top with cooked sausage, sautéed vegetables, and scrambled eggs. Garnish with sliced avocado.

Optional: Sprinkle with red chili flakes, turmeric, or chopped herbs for extra color and flavor.