High protein breakfast pesto bowl
Serves 4
5 mins prep
15 mins cook
20 mins total
If you struggle to get 30 grams of protein in at breakfast, you're not alone. This high-protein pesto breakfast bowl solves that problem and doubles as meal prep! It only takes 15 minutes to put together, and with a few tips, it'll taste like you just made it even after reheating.
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Slice your 4 savory chicken sausages lengthwise so they lie flat. Place these on your airfrer tray alongside the 4 frozen hashbrown patties. Cook for 10-15 minutes at 375 degrees or until hashbrowns are golden brown.
To make these in the oven, place everything on a sheet tray and bake for 15-20 minutes at 375 degrees or until golden brown. Lightly spray the hashbrowns with oil to get them nice and crispy.
Meanwhile, whisk together the 8 eggs, 1 cup egg whites, and 2 tbsp pesto. Scramble these on a stovetop, as you normally would.
The key to great scrambled eggs is to cook them low and slow! Just keep slowly stirring while cooking on low.
Assemble your bowls! If eating right away, plate up your hashbrown, 1 chicken sausage (I like to slice them smaller once cooked), and some eggs, then top with some microgreens, Calabrian chilies (can omit if you don't like spicy), basil, 1/4 of an avocado, and a drizzle of balsamic glaze.
If storing for meal prep, put the eggs, chicken sausage, and hashbrowns in airtight containers. When ready to eat, reheat in the microwave or air fryer and then top with microgreens, Calabrian chilies, basil, 1/4 of an avocado, and a drizzle of balsamic glaze.
Optional to top with feta or parmesan if not dairy free!
