Description
These sausage and potato meal prep breakfast bowls are a hearty and protein-packed way to kickstart your morning. Featuring roasted potatoes, beef sausage, colorful bell peppers, and onions, all seasoned with flavorful spices and topped with fluffy scrambled eggs, cheddar cheese, and fresh chives. Perfect for making ahead and enjoying a satisfying breakfast throughout the week.
Ingredients
Roasted Sausage and Veggies
- 2 lb russet potatoes, chopped into ½-inch cubes
- 1 lb beef sausages (beef chorizo, beef smoked sausage, beef Italian-style, or your favorite beef sausage), sliced
- 1–2 large red bell peppers, seeded and chopped into ½-inch cubes
- 1 large onion, peeled and chopped into ½-inch cubes
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Sea salt and black pepper, to taste
- 2–3 tablespoons olive oil or avocado oil
Scrambled Eggs and Toppings
- 12 large eggs
- 1 cup cheddar cheese (or cheese of choice)
- 2 tablespoons chives, finely chopped
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper to prevent sticking and aid in easy cleanup.
- Combine and Season the Ingredients: On a large baking sheet, toss the diced potatoes, sliced beef sausages, chopped bell peppers, and onion together. Drizzle with olive or avocado oil and sprinkle with paprika, onion powder, garlic powder, salt, and pepper. Mix well to evenly coat all the ingredients with the seasonings and oil.
- Roast the Vegetables and Sausage: Spread the mixture out evenly between two baking sheets for optimal roasting and browning. Roast in the oven for 40–45 minutes, stirring halfway through cooking to ensure even caramelization, until the potatoes are tender and golden brown.
- Prepare the Scrambled Eggs: While the sausage and veggies roast, crack the eggs into a bowl, season with salt and pepper, and whisk until smooth. Heat 2 tablespoons of oil in a skillet over medium heat. Pour in the eggs and gently scramble, cooking until they are just set but still soft and fluffy.
- Assemble the Breakfast Bowls: Divide the roasted sausage and vegetable mixture into four bowls. Top each bowl with a portion of scrambled eggs, then sprinkle with cheddar cheese and garnish with finely chopped chives. Serve warm immediately or portion into containers for meal prep.
Notes
- For a leaner option, use turkey sausage or chicken sausage instead of beef sausage.
- You can customize the vegetables by adding zucchini, mushrooms, or spinach for extra nutrients.
- If meal prepping, store the bowls in airtight containers and reheat in the microwave for about 1–2 minutes before eating.
- Use a non-stick skillet or well-seasoned pan to ensure the eggs scramble evenly without sticking.
- Adjust seasoning to taste, and feel free to add hot sauce or salsa for added flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Roasting and Stovetop
- Cuisine: American
