Get Bowled Over by Brunch Inspiration


Our chefs’ ideas will fill your bowls with goodness and your tables with guests.

Brunch. Is it breakfast? Is it lunch? Does it matter? Enjoy it all with a bowl—from eggs and grits to greens, veggies, fish, meats and beyond. Artfully layered bowls are as satisfying and flavour-packed as they are beautiful. 

We asked our Gordon Food Service culinary team to bowl us over with inspiration. They looked around and suggested breakfast bowls popular in the places where they dine. 

The fun part is up to you … deciding on one (or many!) for your menu.

Korean Faroe Island Salmon and Red Quinoa Power Bowl
Why you’ll love it: Fluffy red quinoa, sauteed greens, slow-cooked candied bacon and a soft-cooked egg are topped with teriyaki-basted Faroe Island salmon seasoned with everything bagel seasoning. It’s all dressed with gochujang honey vinaigrette.
Behind the dish: Mike Stickler, Michigan

Savoury Breakfast Salad Bowl
Why you’ll love it: A blend of salad greens gets topped with crumbled bacon, tomatoes, avocado, shaved Parmesan, watermelon radishes and a sunny-side-up egg. For service, it’s drizzled with warm bacon and balsamic vinaigrette.
Behind the dish: Bill Barker, Illinois

Loaded Southern Grits Bowl
Why you’ll love it: Hot, creamy grits are seasoned with everything bagel seasoning and butter. Top them with shredded cheddar cheese, thick-cut bacon (or pork belly), two sunny-side up eggs (or a 6-minute egg) and garnish with scallions (or chives). Serve this bowl with toast to mop up the yolky goodness.
Behind the dish: Christine Dively, Florida

Ancient Grains Breakfast Bowl
Why you’ll love it: Warm ancient grains are topped with roasted peppers, spinach, mushrooms, soft-cooked eggs and pesto crema.
Behind the dish: Andrea Slivka, Illinois

Farm Yard Brunch Bowl
Why you’ll love it: Bring the healthy goodness from farm to bowl—a warm bowl featuring cauliflower rice, diced peppers, celery, sweet corn and green peas that have been roasted with salted brown butter. Top with a fudgy six-minute, free-range egg and hot honey’d bacon curls.
Behind the dish: Scott Lamphere, Georgia

Latin Fire Yucca Hash Bowl
Why you’ll love it: Crispy yucca and chorizo hash with peppers and onions are topped with soft poached eggs, crumbled cotija and shredded Monterey jack cheese. Serve it with a drizzle of salsa verde and sprinkle of fresh cilantro.
Behind the dish: Christine Dively, Florida

Protein Banana Bowl
Why you’ll love it: It’s a chocolate banana smoothie with protein powder, topped with peanut halves, sliced banana and shaved dark chocolate. Did we mention chocolate?
Behind the dish: Andrea Slivka, Illinois

Angry Southern Breakfast Bowl
Why you’ll love it: A house-made Southern cornbread biscuit gets topped with chorizo, warm fire-roasted salsa verde, diced avocado, an over-easy egg, crema, queso fresco and cilantro. 
Mix it up: Replace the biscuit with crispy tortilla chips and call it a Chorizo Chilaquiles Brunch Bowl.
Behind the dish: Christine Dively, Florida

Berry Smoothie Bowl
Why you’ll love it: This mixed berry smoothie is made with almond milk. It gets topped with fresh berries, chia and flax seeds, granola and shaved coconut.
Behind the dish: Andrea Slivka, Illinois

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