Introduction

This Sausage and Cheese Quinoa Breakfast Bowl makes for a hearty and nutritious morning meal. Packed with protein from eggs, sausage, and quinoa, it’s a flavorful way to start your day. The addition of salsa and Greek yogurt adds a zingy twist that keeps each bite exciting.

A white bowl is filled with a textured mixture of cooked quinoa blended with bits of sausage and melted cheese, creating a mostly light brown and creamy orange color with some small darker sausage pieces and occasional red spots from peppers or tomatoes mixed throughout. The bowl sits on a white marbled surface, and the dish looks warm and hearty with a chunky, soft texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb homemade lightened up breakfast sausage
12 large eggs
1 teaspoon granulated garlic
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
¼ cup plain Greek yogurt
½ cup salsa
1 cup shredded cheddar cheese
2 cups cooked quinoa
cooking spray

Instructions

Step 1: In a large pan, cook the breakfast sausage over medium heat until it’s no longer pink, about 7–10 minutes. Break it apart with a spoon as it cooks. Remove the sausage from the pan and place it into a bowl. Set aside.
Step 2: In a medium bowl, whisk together the eggs, granulated garlic, onion powder, salt, pepper, Greek yogurt, and salsa until well combined.
Step 3: Spray the pan with cooking spray and heat over medium heat. Pour in the egg mixture and cook over medium-low heat, stirring frequently to scramble the eggs evenly.
Step 4: When the eggs are mostly set, stir in the cooked sausage, quinoa, and shredded cheddar cheese. Continue stirring until all ingredients are combined and heated through.
Step 5: Serve the breakfast bowl hot for a satisfying and delicious start to your day.

Tips & Variations

Try swapping cheddar for pepper jack cheese for a spicier kick.
Use turkey sausage as a leaner alternative to traditional pork sausage.
Cook quinoa with chicken or vegetable broth instead of water for extra flavor.
Add chopped fresh herbs like cilantro or green onions on top before serving.
If you prefer a creamier texture, add a bit more Greek yogurt to the egg mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop over low heat, stirring occasionally to maintain a creamy texture. This breakfast bowl also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a mixed quinoa breakfast dish that looks creamy and slightly chunky. The bowl holds about two layers: a base of cooked quinoa with small grains in a light tan color, mixed evenly with small browned sausage pieces and bits of melted yellow cheese. There are tiny red and green specks scattered throughout, likely small vegetables or seasoning, giving bits of color contrast. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the sausage and quinoa in advance. Simply scramble the eggs fresh or reheat the whole mixture gently before serving.

Is this dish suitable for gluten-free diets?

Absolutely. Quinoa is naturally gluten-free, and all other ingredients should be gluten-free as long as the sausage and salsa do not contain added gluten.