Egg Roll in a Bowl is prooobably one of the most popular recipes on the entire internet. Seriously. And I’ve made this version every week, for months in a row. But you guys know me and my complete inability to leave a recipe alone, so I put my own spin on it – I switched up the ground pork for turkey (even used a breakfast sausage one time, which was great – and would make this a true breakfast egg roll in a bowl recipe!), changed up the veggies based on what I had in the fridge, added a fried egg on top, and added a LOT more sauce. Because I’m a sauce girl. Gimme alll the flavor explosions please.

Honestly, I could eat this for any meal ever. Pretty sure I ate it for breakfast, lunch and dinner on repeat the first time I nailed this recipe. Ok chill, not breakfast lunch and dinner on the same DAY. But hey, I wouldn’t have minded. It’s that good.

But the cool thing about this recipe is you can completely change it up with the proteins and veggies based on what you feel like that week, and what you have on hand. I’ve done broccoli, peppers, cauliflower, brussels sprouts, and a coleslaw mix, and each was just as delicious as the other!

Breakfast Egg Roll in a Bowl (Whole30-friendly)

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Dana: Real Food with Dana

Serves: 4-6 servings

Ingredients

• 1 Tbsp coconut oil
• ½ red onion, diced
• 1 Tbsp minced garlic
• 1 Tbsp fresh minced ginger
• 1 lb ground turkey (I used dark meat ground turkey)
• ½ bag shredded brussels sprouts (about 3 heaping cups)
• ½ bag broccoli-carrot slaw (about 3 heaping cups)
• ½ cup coconut aminos
• 2 Tbsp Sriracha*
• 1 Tbsp garlic chili sauce*
• 1 Tbsp rice vinegar
• 2 tsp fish sauce
• sea salt and black pepper, to taste

For serving:

• Fried egg
• Scallions, chopped
• Sesame seeds
• Sesame oil for finishing

Directions

1. In a large skillet, heat the coconut oil on medium heat. Add the onion, garlic, and ginger to the pan and sauté until the onions are translucent (about 5 minutes)
2. Next, add the turkey, breaking it up with a wooden spoon. Cook for about 8-10 minutes, until it is *almost* completely cooked through. You don’t want to overcook it.
3. Meanwhile, combine the coconut aminos, sriracha, chili garlic sauce, rice vinegar, and fish sauce in a small bowl. Set aside.
4. Add the shredded vegetables, pour the coconut aminos mixture over top, and cook for an additional 10 minutes, stirring every few minutes until the vegetables are tender, but not mushy.
5. When ready to serve, fry up an egg for each individual serving. Top with sliced scallions, sesame seeds, and additional sriracha, if you like!

Notes

*Make sure to use a Whole30 compliant brand, or make your own Sriracha - Nom Nom Paleo has a great recipe! https://nomnompaleo.com/post/53690118029/whole30-sriracha

3.5.3208

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