Description
Hearty and satisfying sausage and potato breakfast bowls featuring crispy potatoes, savory sausage, fluffy scrambled eggs, and sautéed bell peppers and onions. Ideal for meal prep, these bowls can be refrigerated and quickly reheated for busy mornings.
Ingredients
Vegetables
- 500 g potatoes, diced
- ½ cup bell pepper, chopped
- ¼ cup onion, chopped
Protein
- 300 g breakfast sausage
- 4 eggs
Other Ingredients
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the olive oil: Warm 2 tablespoons of olive oil in a pan over medium heat to prepare for cooking the potatoes.
- Cook the potatoes: Add the diced potatoes to the heated pan. Cook them until they become crispy on the outside and tender on the inside, stirring occasionally to ensure even cooking.
- Cook the sausage: In a separate pan, cook the breakfast sausage over medium heat until browned and fully cooked through, breaking it apart as it cooks for even browning.
- Scramble the eggs: In another pan, whisk and scramble the 4 eggs over medium heat until cooked but still moist and fluffy.
- Sauté the vegetables: Add the chopped bell peppers and onions to a pan and cook over medium heat until they soften and develop sweetness, about 5-7 minutes.
- Combine and serve: Divide the crispy potatoes, browned sausage, scrambled eggs, and sautéed vegetables into four bowls evenly. Season with salt and black pepper as desired.
- Storage: Store the prepared bowls in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave before serving.
Notes
- These breakfast bowls keep well in the refrigerator for up to 4 days, making them perfect for meal prep.
- Reheat in the microwave for about 1-2 minutes before eating to enjoy a warm breakfast.
- You can customize by adding other vegetables like spinach or mushrooms if desired.
- Use gluten-free sausage to keep the dish gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
