Categories: Recipes1 min read

by Stephen Luther, M.D.


Breakfast Bowls on the GO

You will need approximately eight glass containers with lids (microwave and freezer safe).


  • 2 cups (I bag) frozen cauliflower rice OR fresh cauliflower chopped
  • 12-16  ounces cooked sausage (or turkey sausage)
  • Olive oil
  • 16 eggs
  • ½ cup heavy cream or heavy whipping cream
  • 2 T real butter (for scrambling eggs)
  • One bag, 12-16 ounces of shredded sharp cheddar cheese


  • Heat oven to 400 degrees Fahrenheit.
  • Place cauliflower in a thin layer on a baking tray. Drizzle with olive oil until lightly coated. Sprinkle with salt and pepper to taste. Bake for 10 minutes, add cooked sausage to cauliflower, and bake for five more minutes or until cauliflower is lightly brown.
  • Whisk eggs and whipping cream. Scramble eggs over butter in a skillet.
  • Layer glass containers with cauliflower, sausage, and eggs, then top with cheese. (Fill in personalized amount).
  • Cover tightly, refrigerate some for the next five days, and freeze the remaining containers for up to two weeks.
  • Reheat in a microwave at 50% power for two to three minutes. (Some glass containers may need to be at room temperature before microwaving).


  • Top with 2-4 green onions
  • Add Greek yogurt in place of heavy cream
  • Try different proteins in place of sausage
  • Mix in spinach or other vegetables


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