As me and J.Nyx’s 3 Month Bodyweight vs Weightlifting challenge progresses, I’m taking the time to not only improve my fitness levels, but to also improve other areas of my life, such as my diet and minimizing the trivial day to day stuff that saps your time and/or money with little benefit in return. One of these areas is, for me at least, is breakfast. Typically I eat a late breakfast/early lunch around 10:30 AM and when I do, I often wind up spending more money than is needed at the little deli close to my office (breakfast sandwich there is about $4.50).
Since taking on this challenge, I’ve decided that’s going to change. No more will I be buying those unhealthy sandwiches full of only God knows what. I am making my own breakfasts from here on in.
Now I know what you’re saying, why not just drop an egg in my coffee and call it a morning?
Well, that probably would be part of my routine IF I wasn’t working out so much. Usually I can make it to 10:00 – 11:00AM just fine on only a couple cups of coffee so black that its life matter, but with all the extra exercise I’m doing, I’m finding myself waking up ravenous.
Enter the homemade breakfast bowl. These are just like the breakfast bowls you can find at the store except you can precisely control the macronutrient ratios as well as make sure a lot of those hidden preservatives and other shitty chemicals don’t make it into your body.
Plus, cleanup is minimal. Double win!
What You Will Need
You have some flexibility with this recipe to suit your own preferences and needs. I’m going to show you how I made my own breakfast bowls and offer some alternatives along the way.
- 18 eggs
- 2 lbs of sausage (I used sausage with Sage in it)
- 2 lb bag of diced hashbrowns (I found hashbrowns with diced peppers in it)
- Shredded cheese
- Coconut Oil/Butter/etc for cooking
- Salt, pepper, turmeric, oregano, and minced garlic
- Paper bowl and Saran wrap
- In a large skillet, cook the sausage until brown. Once finished, put it all in a large bowl and set off to the side.
- Leave the grease from the sausage in the pan and add your hashbrowns. Add salt, pepper, turmeric, oregano, and garlic to taste. As the hashbrowns are cooking, set aside 7-8 paper bowls.
- Once the hashbrowns are finished, divide them evenly out in the paper bowls and then divide out half of your sausage in each bowl. Sprinkle a little shredded cheese on top of each bowl.
- Add some cooking oil to the pan, and then cook up your eggs. Add salt and pepper to taste. Once finished, divide them out evenly in your bowls as well.
- Divide out the rest of the sausage into each bowl.
- Sprinkle a little more cheese on top.
- Wrap each bowl completely in Saran wrap.
- Place all bowls in freezer.
It’s as simple as that! If done correctly, cleanup involves your skillet, bowl, a spatula, and maybe a couple pieces of silverware. Not bad for all your breakfasts for a week.
When you’re ready to eat one, take it out of the freezer and simply throw it in the microwave. Leave the Saran wrap on and nuke it for 2 minutes. Afterwards, take it out, take off the Saran wrap, stir everything up, and then nuke it again for 30-60 seconds longer, depending on how strong your microwave is.
Variations and Conclusion
You can really mix up this recipe as much as you want. Feel free to add in more vegetables like onions, peppers, spinach, mushrooms, etc (but not tomatoes, heh).
Also, you can sub out the sausage for bacon, chicken, steak, ground chuck, or whatever protein source your little heart desires.
Last real change I can think of is the types of cheeses you have access to. Want something with a little more kick? Add pepperjack cheese. The list is nearly endless.
These breakfast bowls are delicious as hell (seriously taste better than the store bought ones), are cheap, and will keep you full for a long time. Enjoy!