Dinner

Low Carb Breakfast Bowl with Sausage, Cauliflower, Avocado, and Soft-Boiled Egg Recipe

ByNoah Steele October 15, 2025October 15, 2025

Introduction

This low carb breakfast bowl is a flavorful, nutrient-packed way to start your day. Featuring sautéed cauliflower, kale, sausage, and creamy avocado, it’s a satisfying meal that’s easy to customize. Soft boiled eggs and tangy pickled onions add the perfect finishing touch.

A white bowl filled with a layered dish sits on a white marbled surface. The base layer contains cooked grains mixed with small pieces of nuts or legumes, creating a textured brown and beige foundation. On top of the base, there are thinly sliced radishes on the left side, bright green sliced avocado arranged neatly on the right, and a halved soft-boiled egg with a vibrant orange yolk in the center. Pickled pink onions sit on top of the egg, adding a swirl of color, while fresh green cilantro leaves rest on the upper left edge. The dish is sprinkled lightly with sesame seeds and herbs. Next to the bowl is a small white bowl filled with a chunky dark brown sauce or salsa, and gold and black chopsticks and a gold fork rest on the edge of the main bowl. A white vase with dried beige flowers is placed above the bowl on the marble surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 tbsp olive oil
Salt to taste

1 small sweet onion, chopped
6 large cauliflower florets, chopped

2 cooked sausages of choice, chopped
6 stems of kale, stems removed and finely chopped

2 soft boiled eggs or eggs cooked to your liking
1 ripe avocado, sliced
6 small radishes, thinly sliced

1 cup Lenaskitchen pickled onions (see recipe notes)
Cilantro or any soft herb, for garnish
Salsa (optional)

Wedge of lemon or lime, for avocado
Everything but the bagel seasoning, for topping

Instructions

Step 1: Chop the onion and cauliflower florets into small, similarly sized pieces about 1/4 inch each. Chop the cooked sausages to match the size of the veggies. Remove the kale stems and finely chop the leaves. Slice the radishes thinly and set aside. Cut the avocado, season with a little lemon or lime juice and salt, then set aside.

Step 2: Heat half of the olive oil in a pan over medium heat. Sauté the onions for about 2 minutes, then add the cauliflower and cook for 2–3 minutes until it starts to get some color. Add the sausage and kale and cook for an additional 2–3 minutes until everything is heated through.
Step 3: If making soft boiled eggs, cook eggs for 6 minutes, then cool in an ice bath to stop cooking. Alternatively, fry or prepare eggs as you prefer.
Step 4: To assemble the bowl, place the cooked vegetables and sausage mixture in a bowl. Top with the eggs, sliced avocado, radishes, cilantro, and pickled onions. Sprinkle everything but the bagel seasoning on top. Add salsa if desired and enjoy!

Tips & Variations

Use different sausage types such as chicken, pork, or plant-based to suit your taste preferences.
Swap kale for spinach or Swiss chard if you prefer a milder leafy green.
Add a splash of hot sauce or fresh jalapeño for an extra kick.

Make your own pickled onions with a simple vinegar, sugar, and salt brine for fresh flavor.

Storage

Store any leftover sautéed vegetables and sausage in an airtight container in the refrigerator for up to 3 days. Keep avocado and eggs separate to avoid sogginess. Reheat the cooked ingredients gently in a skillet or microwave before assembling your bowl again.

How to Serve

This dish is served in a white bowl with a thin brown rim on a white marbled surface. The bottom layer contains a mix of sautéed mushrooms and small diced potatoes forming a rough brown and beige base. On top, sliced avocado with a smooth, bright green texture is neatly fanned out on one side. Next to it, two halves of a soft-boiled egg show a slightly runny orange yolk surrounded by firm white. In the center, a pile of bright pink pickled onions adds vibrancy. Thinly sliced round radishes with white centers and pink edges are placed beside the onions. Fresh green cilantro leaves with jagged edges finish the dish. A gold fork rests on the edge of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower works well. Just thaw and drain any excess moisture before cooking to avoid a watery dish.

How do I make Lenaskitchen pickled onions?

Lenaskitchen pickled onions are quick pickled with vinegar, sugar, and salt, often with added spices. For a simple version, thinly slice onions and soak in a mixture of equal parts vinegar and water with a pinch of sugar and salt for at least 30 minutes.