Cauliflower Grits and Sausage Breakfast Bowl

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Give me breakfast food all day, everyday. I am the type of gal that could live on this beautiful Cauliflower Grits and Sausage Breakfast Bowl. Breakfast food is my all time favorite and I can eat it for breakfast, lunch or dinner. This bowl is also Whole30, Keto and Paleo compliant.

This bowl is filled with creamy cauliflower grits, grass fed sausage patties, broccolini, a runny fried egg and drizzled with olive oil. To top it off, I sprinkiled with red pepper flakes. The best part of this meal is when you cut into that yummy runny egg and the yolk runs into the creamy cauliflower grits and sausage. Y’all, it is so darn tasty!

Sausage and Cauliflower Grits Breakfast Bowl

What I love most about this breakfast bowl, is it is totally versatile. For example, you can switch out the sausage for bacon or another protein along with adding asparagus or another veggie of choice. The possibilities are really endless.

Sausage and Cauliflower Grits Breakfast Bowl

Tips for making this Breakfast Bowl:

  • Build your bowl based on your palate. Drizzle with sriracha, olive oil or fresh herbs.
  • Switch out the protein for another option of choice.
  • Add asparagus or another veggie of choice.
  • If you are not a runny egg fan, feel free to add scrambled eggs or even a boiled egg.
  • Top with any of my 4 Majestic Sauces for even more flavor.
  • Make this a Saturday Brunch favorite. This is an easy way to keep a consistent menu every week that you will look forward to.
  • Pair it with a cup of coffee with Nutpods.

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Sausage and Cauliflower Grit Breakfast Bowl


  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 10-15 minutes
  • Total Time: 39 minute
  • Yield: 4 bowls 1x

Description

Brunch in a bowl has never been better. Creamy cauliflower grits with sausage patties, broccolini and a fried egg all drizzled with olive oil. Eat it for breakfast, lunch or dinner. Whole30, Keto and Paleo.


Scale

Ingredients

  • 1 lb ground sausage
  • 4 large eggs
  • 1 package broccolini 
  • 3 tbsp olive oil 
  • 212 oz bags cauliflower rice (or 1 head of cauliflower)
  • 2 tsp ghee
  • 2 tbsp canned coconut milk (unsweetened)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt (more or less to taste)
  • 1/4 tsp black cracked pepper
  • 1 tbsp chives (fresh or dried)
  • Olive Oil and Red Pepper Flakes for garnish

Instructions

Sausage Patties & Fried Eggs:

  1. In a large pan, heat 1 tbsp olive oil over medium high heat. 
  2. Remove the ground sausage from the packaging and form small patties. (You should be able to get 8 small/medium patties)
  3. Transfer the sausage into the pan and cook for 3-4 minutes on each side or until the internal temperature is 160F
  4. Once the sausage is cooked, crack each egg into the pan and cook until desired doneness. 

Cauliflower Mash:

  1. Bring 1 head of cauliflower to a boil and cook for 10 mins or steam 2 bags of cauliflower rice in the microwave per instructions on the package.
  2. Drain liquid from the cauliflower and add to the food processor with garlic powder, chives, ghee, coconut milk, salt and pepper.
  3. Blend together until smooth and top with fresh chives. Make sure NOT over blend or it will turn into a soupy puree.
  4. Transfer the cauliflower mash to a bowl and top with ghee, salt, pepper and chives.

Broccolini:

  1. In a large pan, heat 1 tbsp olive oil over medium high heat. 
  2. Add broccolini, toss frequently until browned and bright green, about 5 minutes.
  3. Sprinkle a little salt over the broccolini. 
  4. Add water, cook until water is evaporated and broccolini is soft, another 5 minutes.

Build Your Bowl:

  1. Place a big scoop of the cauliflower grits into each bowl along with the broccolini and the sausage patties. Place the fried egg over the grits and drizzle with additional olive oil and garnish with red pepper flakes. 

Notes

  • Feel free to switch out the sausage for bacon or any other protein of choice
  • If you can’t find broccolini, use asparagus or regular broccoli
  • Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
  • Category: Breakfast/Brunch
  • Cuisine: American

Nutrition

  • Serving Size: 1 Bowl
  • Calories: 170
  • Sugar: 1
  • Sodium: 457
  • Fat: 15
  • Carbohydrates: 3
  • Fiber: 1.6
  • Protein: 3

Comments (9)

  • Yes please! I love how your recipes are easy to adapt with what I have on hand. Looking forward to making this Saturday morning!

    Reply
    • Easy PEEZY is my goal!!!!! Nothing like making a flavorable, QUICK meal so you can get out that kitchen to do what’s important in life. Hope you enjoy. Thanks Abbie;-)

      Reply
  • Made this for Sunday Brunch this weekend and it received rave reviews from my husband (and me)!!

    Reply
    • Thanks for trying……so glad it was a hit!!!

      Reply
  • Delicious!!! I love your recipes and I have started eating sooo much more brussell sprouts with eggs!

    Reply
    • 🙂 Isn’t it fun Brittany to get excited about a healthier way to eat that tastes amazing. Thank you for your kind words of support!!

      Reply
  • Is this something that can be made ahead of time and reheated? I grew up absolutely LOVING grits and I miss them! But some mornings are a bit crazy and it would be ideal if I could make this on the weekend (all except the egg) and portion it out for 4 days.

    Reply
    • Yes. You could absolutely make the cauliflower grits ahead of time.

      Reply
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