Description
A hearty and flavorful Sausage and Potato Meal Prep Breakfast Bowl recipe that combines roasted russet potatoes, savory sausage, bell peppers, and onions with fluffy scrambled eggs. Perfect for a nutritious and satisfying make-ahead breakfast.
Ingredients
Scale
Vegetables and Meat
- 2 lb russet potatoes, cubed
- 1 lb sausage (your choice)
- 1-2 large red bell peppers, chopped
- 1 large onion, chopped
Egg Mixture
- 12 large eggs
- Salt, to taste
- Black pepper, to taste
Seasonings and Oil
- Olive oil, for drizzling
- Seasonings (such as garlic powder, paprika, salt, and pepper), to taste
- Cheese, for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Prepare Vegetables and Sausage: In a large bowl, combine the cubed potatoes, sausage, chopped red bell peppers, and chopped onion. Drizzle with olive oil and season with your choice of seasonings; toss well to ensure everything is evenly coated.
- Roast Mixture: Spread the mixture evenly across the prepared baking sheets. Roast in the oven for 40-45 minutes, stirring halfway through to ensure even cooking and browning of the potatoes and sausage.
- Scramble Eggs: While the vegetable and sausage mixture roasts, whisk the eggs with salt and black pepper. Heat a skillet over medium heat, pour in the eggs, and scramble gently until just set but still moist, taking care not to overcook.
- Assemble Breakfast Bowls: Once the roasted mixture is done, divide it evenly into bowls. Top each bowl with the scrambled eggs and a sprinkle of cheese if desired. Serve immediately or cool and store for meal prep.
Notes
- You can use any type of sausage you prefer, such as pork, chicken, or turkey sausage.
- Adjust seasoning to your taste; adding smoked paprika or chili flakes can provide extra flavor and heat.
- For a lower-carb option, substitute some potatoes with cauliflower florets.
- Cheese topping is optional — try cheddar, mozzarella, or your favorite melting cheese.
- This recipe stores well in the fridge for up to 4 days and is easy to reheat for quick breakfasts.
