Kitchen Sink Breakfast Bowl

Recipe Key - DairyFree60 Recipe Key - Gluten-Free60 Recipe Key - Paleo60

I made this last Sunday while Justin was sleeping off a hangover on the couch. I finished all our weekend meal prep between Friday and Sunday but had some various odds and ends left in the fridge. This inspired what I deemed a “kitchen sink” breakfast bowl. It comes from the phrase “everything but the kitchen sink” and has been used to name other things too – like some kitchen sink cookies I once saw at Aldi.

Kitchen Sink Breakfast Bowl

The odds and ends I had were:

  • Vegan Alfredo sauce – leftover from a spaghetti squash alfredo dish I had made the previous week
  • Roasted butternut squash – this was for some burrito bowls I made but had too much of for them
  • Caramelized onions and sauteed mushrooms – I actually made these for this meal but I had them on hand for this reason and just never got around to them that week.
  • Kale – anytime I buy kale, it’s enough to feed an army. So I sauteed a bunch of it and got it nice and crispy for this dish.

Just add eggs and you can call it breakfast!

Side note: as I was cooking this meal I wasn’t exactly creeping around the kitchen like a mouse. I later asked Justin if he’d heard me doing anything that morning while he slept on the couch for a good three hours and he said not even a little. Must have been a bad hangover…but at least he felt much better when he woke up.

This is intended to be used less like an actual recipe and more like inspiration for your own “kitchen sink” meals. Honestly these are sometimes my favorite meals. You might find some odd combinations of things but it makes for a truly unique dish most of the time and that’s why I love┬áthem! So take a look at what leftovers are in your fridge or pantry that you can┬ámake into a meal this week!

Kitchen Sink Breakfast Bowl

Kitchen Sink Breakfast Bowl

Sometimes you just have to mix together a bunch of leftover odds and ends from your refrigerator to make a great, unique meal!

Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1


  • 2 eggs
  • 2 cups kale, raw
  • 1 cup roasted butternut squash
  • 1/4 cup caramelized onions
  • 1/4 cup sauteed mushrooms
  • 2 tbsp vegan alfredo sauce


  1. Take whatever odds and ends you want from your fridge - in my case it was the squash, kale, sauce, onions and mushrooms. Crack some eggs in a pan and cook until the whites are set. Add to your bowl of leftovers and enjoy!


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