Whole 30 Breakfast Bowls with Spicy Cream Sauce


For the Potatoes

  • 8 Yukon Gold potatoes*
  • 1 Tbsp avocado oil
  • salt & pepper

For the Sausage

  • 12 oz fully cooked sausage*

For the Eggs

  • 8 eggs
  • 1/4 cup spinach or arugula, chopped fine
  • salt & pepper
  • 1 Tbsp cooking fat

For the Sauce

  • 1/4 cup avocado oil
  • 1/4 cup full fat coconut milk
  • juice of 1/2 lemon
  • 1 egg (optional, for binding)
  • 1 to 2 tsp compliant hot sauce
  • 1/2 tsp each:  garlic powder, dried chives
  • 1/4 tsp Dijon mustard
  • salt & pepper


  1. POTATOES –  Preheat the oven to 400ºF.  Line a baking sheet with parchment paper, then brush the parchment with 1 Tbsp of oil and sprinkle with salt & pepper.  Scrub the potatoes, then pat them dry.  Slice the potatoes in half, then into cubes.  Place them cut side down onto the greased & seasoned baking sheet.  Bake for about 40 minutes, or until crispy and golden brown.  (I flip mine half way through, but you don’t have to!)
  2. SAUSAGE –  Grill on a stovetop grill pan or outdoor grill until browned on the outside.
  3. EGGS –  In a medium large bowl, whisk the eggs with salt & pepper, then stir in the arugula.  In a medium skillet, heat the cooking fat over medium low.  Pour in the eggs, and scramble until set.
  4. SAUCE –  Add all of the “sauce” ingredients to a blender or food processor.  Pulse until well combined and slightly thickened.  Transfer to a jar or bowl, and refrigerate until it firms up.
  5. ASSEMBLY –  Lay out your bowls (4 medium or 8 small) and add each component to the bowl:  potatoes on bottom, then eggs & sausage on top.  Drizzle with spicy cream sauce & store in the refrigerator until you’re ready to eat.


  • We love the flavor & texture of Yukon gold potatoes, but you can substitute any potato you prefer!  Sometimes we switch things up with sweet potatoes.
  • For compliant sausage, we love the fully cooked varieties from Aidell’s or the Trader Joe’s brand.  I used the “Garlic Herb” from Trader Joe’s for this recipe, and the flavor is awesome!
  • If you’re planning on prepping for an entire week, consider making your sauce in two batches.  With the raw egg, I don’t recommend holding onto it for longer than three days.  You can make one batch at the beginning of the week, and another half way through.
This article and recipe adapted from site

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