Created on September 21st, 2025 at 06:11 pm
Satisfying, Hot & Ready for the Week Ahead!
Looking for a no-fuss, protein-packed breakfast that feels like a warm hug on busy mornings? These Sausage & Potato Breakfast Bowls are a quick fix for your weekday routine. With golden roasted potatoes, savory sausage, and fluffy scrambled eggs, each bowl is a complete, comforting meal.
Perfect for meal preppers and early risers alike, this recipe combines easy prep with bold flavor and nourishing ingredients that’ll keep you satisfied until lunch. Plus, it’s all baked on a sheet pan—less mess, more joy. 🍽️
🌟 Why You’ll Love This Recipe
These meal prep breakfast bowls are a game-changer for anyone who wants to eat well without cooking every day. You’ll love the:
- Wholesome, filling ingredients that keep you energized
- Perfect balance of flavor + texture with roasted veggies and creamy eggs
- Make-ahead convenience—just reheat and eat
- Versatility—beef, turkey, or chicken sausage all work beautifully
- Comfort-food vibes with none of the guilt
Whether you’re feeding a crowd or stocking the fridge for solo mornings, this one’s a keeper!
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4 bowls
📝 Ingredients List
- 2 lb russet potatoes, chopped into ½ inch cubes
- 1 lb beef sausage, turkey sausage, or chicken sausage, sliced
- 1–2 large red bell peppers, chopped
- 1 large onion, chopped
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Sea salt & black pepper, to taste
- 2–3 tbsp olive oil or avocado oil
- 12 large eggs
- 1 cup shredded cheddar cheese (or any cheese you like)
- 2 tbsp chives, finely chopped
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:
- 2 baking sheets
- Veggie chopper
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing bowls
- Skillet or frying pan
- Spatula or wooden spoon
👩🍳 Step-by-Step Instructions
- Preheat & Line Sheets: Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Combine Ingredients: On one sheet, combine potatoes, sausage, bell pepper, and onion.
- Season Everything: Drizzle with oil, add seasonings, salt, and pepper. Toss to coat evenly.
- Spread & Roast: Divide mixture between two sheets to avoid steaming. Roast for 40–45 minutes, stirring halfway. Look for tender potatoes and golden edges. 🥔
- Scramble the Eggs: While roasting, whisk eggs with salt and pepper. Heat 2 tbsp oil in a skillet. Cook eggs gently until set but soft. 🍳
- Assemble Bowls: Divide roasted mix into 4 bowls. Top with scrambled eggs, sprinkle cheese and chives. Serve hot or cool and store. 🧀🌿
💡 Pro Tips
- Storage: Store in airtight containers in the fridge for up to 4 days.
- Freezer-Friendly: Freeze without eggs, then add fresh scramble when reheating.
- Cheese Swap: Use mozzarella or dairy-free cheese if desired.
- Add Greens: Stir in spinach or kale during the last 10 minutes of roasting for a veggie boost.
- On-the-Go Tip: Wrap in tortillas for breakfast burritos! 🌯
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 947 | 49g | 50g | 61g | 5g | 5g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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