Description
Delicious sausage and potato breakfast bowls perfect for meal prep, featuring roasted veggies and fluffy scrambled eggs.
Ingredients
Scale
- 2 lb (907 g) potatoes, chopped into ½ inch cubes, firm with no sprouting, preferably Yukon Gold or red potatoes
- 1 lb (454 g) sausage, breakfast variety such as chorizo, smoked, or wild Italian with good seasoning and no fillers, chopped into bite-sized pieces
- 1–2 large red bell peppers, chopped into ½ inch cubes, firm and vibrant
- 1 large onion, chopped into ½ inch cubes, sweet or yellow onion
- 12 large eggs, fresh and at room temperature for fluffiness
- 1 cup (113 g) shredded sharp cheddar cheese
- 2–3 tbsp (30–45 ml) avocado oil or light extra virgin olive oil
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- sea salt, to taste (keep low for diet)
- ground black pepper, to taste
- 2 tbsp (6 g) fresh chives, finely chopped
Instructions
- Step 1: Place the chopped potatoes, sausage pieces, chopped bell peppers, and onions on a large rimmed baking sheet. Drizzle with 2-3 tablespoons of avocado oil. Sprinkle the paprika, onion powder, garlic powder, sea salt, and pepper evenly over everything. Toss gently to coat all ingredients thoroughly for balanced flavor in every bite.
- Step 2: If ingredients crowd one sheet, divide the mixture evenly onto two baking sheets. This prevents steaming and encourages roasting that produces golden-brown potatoes and tender vegetables.
- Step 3: Preheat your oven to 400°F (204°C). Place baking sheets in the oven and roast for 35 to 45 minutes. At the halfway point (about 20 minutes in), stir the ingredients carefully to promote even browning and cooking. Roast until potatoes are golden brown and sausage is cooked through with crispy edges.
- Step 4: While vegetables roast, crack eggs into a mixing bowl. Let eggs sit at room temperature for 10 minutes before whisking them vigorously until well blended. This step encourages fluffy scrambled eggs.
- Step 5: Heat a skillet over low heat and pour in the whisked eggs. Stir gently and continuously with a spatula, cooking slowly to avoid a rubbery texture. Remove eggs from heat once softly scrambled and creamy in texture.
- Step 6: Divide the roasted sausage and vegetable mixture evenly into four serving bowls. Top each bowl with scrambled eggs. Sprinkle shredded cheddar cheese over the warm ingredients; if cheese does not melt, cover bowls loosely with foil and place in warm oven for 5 minutes to melt. Garnish with finely chopped fresh chives and an extra sprinkle of paprika if desired.
Notes
- Room Temperature: Store bowls in an airtight container at room temperature and consume within 2 days for freshness and flavor.
- Refrigeration: Keep bowls covered in an airtight container in the refrigerator for up to 5 days. Reheat thoroughly before serving.
- Freezing: Wrap portions tightly with plastic wrap or aluminum foil, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Stir roasted ingredients halfway through cooking at 20 minutes for even browning.
- Let eggs sit at room temperature for 10 minutes prior to whisking for fluffier scrambled eggs.
- Avoid overcrowding baking sheets; spread ingredients out or use two sheets to prevent steaming and promote crispiness.
- Chop sausage into bite-sized pieces to achieve crispy edges.
- To melt cheese perfectly, cover bowls loosely with foil and place in warm oven for 5 minutes.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg