Breakfast Bowls with Sausage, Eggs & Potatoes
These make-ahead breakfast bowls are loaded with crispy roasted potatoes, sausage, scrambled eggs, peppers and cheddar. Make a batch for easy breakfasts throughout the week or stash them in the freezer for busy mornings.
Makes 6 servings
Ingredients
- 1½ pounds gold or red potatoes cut into ½-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- ½ teaspoon garlic powder
- 1 pound breakfast sausage
- 1 green bell pepper diced
- 1 red bell pepper diced
- ½ small yellow onion diced
- 8 large eggs
- ¾ cup shredded cheddar cheese
Instructions
- Preheat oven to 425°F.
- Place potatoes on a rimmed baking sheet. Toss with olive oil, ½ teaspoon salt, ¼ teaspoon black pepper and garlic powder. Spread into a single layer.
- Roast for 20–25 minutes, tossing halfway through, until fork-tender and browned around the edges.
- Meanwhile, cook breakfast sausage in a large skillet over medium-high heat, breaking it into bite-size crumbles. Once cooked through, transfer sausage to a plate, leaving about 1 tablespoon of drippings in the skillet.
- Add bell pepper and onion to the skillet. Cook over medium heat for 4–5 minutes, until softened. Remove from skillet.
- Whisk eggs with remaining ½ teaspoon salt and ¼ teaspoon pepper. Reduce skillet to medium-low and cook eggs, stirring occasionally, until just set.
- Divide potatoes, sausage, vegetables and eggs evenly among six bowls or meal-prep containers.
- Sprinkle each serving with about 2 tablespoons shredded cheddar.
- Allow to cool before covering and refrigerating or freezing.
Farm Girl Tips
- Shortcut: Use frozen or refrigerated diced breakfast potatoes instead of fresh potatoes. Prepare according to package directions.
- Air fryer option: Swap the roasted potatoes for Air Fryer Breakfast Potatoes.
- Refrigerated: Microwave loosely covered for 60 seconds, stir and continue heating in 30-second increments until hot.
- Frozen: Defrost in the microwave for 1–2 minutes, stir, then heat in 30–60 second increments until heated through.
- Tip: Don't overcook the scrambled eggs. Keeping them just-set gives you a better texture when reheated.
- Substitutions: Swap sausage for bacon, ham or turkey sausage, or try pepper jack in place of cheddar.
Nutrition
Serving: 1serving | Calories: 514kcal | Carbohydrates: 24g | Protein: 25g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 287mg | Sodium: 1053mg | Potassium: 852mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1213IU | Vitamin C: 65mg | Calcium: 160mg | Iron: 3mg
