Sausage and Potato Breakfast Bowls Recipe

Introduction

Sausage and Potato Breakfast Bowls make for a hearty, flavorful start to your day. This dish combines crispy roasted potatoes, savory sausage, and fluffy scrambled eggs topped with cheese and fresh chives. It’s perfect for a satisfying weekend brunch or an energizing weekday breakfast.

Ingredients

• 900 g russet potatoes, chopped into 1.25 cm cubes
• 450 g sausages (chorizo, smoked, wild Italian, or preferred variety), sliced
• 1–2 large red bell peppers, seeded and chopped into 1.25 cm cubes
• 1 large onion, peeled and chopped into 1.25 cm 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, divided
• 12 large eggs
• 100 g cheddar cheese or alternative cheese of choice, shredded
• 2 tablespoons chives, finely chopped

Instructions

1. Step 1: Preheat the oven to 220°C. Line two baking sheets with parchment paper to prevent sticking.
2. Step 2: On a large baking sheet, combine the diced potatoes, sliced sausages, chopped red bell peppers, and chopped onion.
3. Step 3: Drizzle the mixture with olive or avocado oil. Sprinkle with paprika, onion powder, garlic powder, sea salt, and black pepper. Toss thoroughly to ensure even coating.
4. Step 4: Spread the seasoned mixture out evenly. Transfer half to a second baking sheet for optimal roasting. Place both sheets in the oven and roast for 40–45 minutes, stirring halfway through, until the potatoes are golden and tender.
5. Step 5: While the vegetables are roasting, crack the eggs into a bowl and season with salt and pepper. Whisk until smooth. Heat 2 tablespoons of oil in a skillet over medium heat, pour in the eggs, and gently scramble until just set but still creamy.
6. Step 6: Divide the roasted sausage and vegetable mixture evenly among four bowls. Top with scrambled eggs, shredded cheese, and chopped chives. Serve immediately.

Tips & Variations

• For a vegetarian version, substitute the sausage with smoked tofu or mushrooms.
• Use sweet potatoes instead of russets for a slightly sweeter flavor and added nutrients.
• Add a pinch of crushed red pepper flakes for extra heat.
• Swap cheddar for pepper jack or feta for a different cheese flavor.
• Serve with a side of fresh avocado or salsa for more texture and freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To keep the eggs creamy, avoid overheating during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potato and sausage mixture ahead of time?

Yes, you can assemble and season the mixture the night before, then roast it fresh in the morning for best texture and flavor.

What type of sausage works best for this dish?

Choose your favorite cooked sausage variety such as chorizo, smoked sausage, or Italian sausage. Pre-cooked sausages are easiest, but raw sausages can be used if fully cooked during roasting.

Sausage and Potato Breakfast Bowls Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

A hearty and flavorful sausage and potato breakfast bowl featuring perfectly roasted potatoes, savory sausages, vibrant bell peppers and onions, topped with creamy scrambled eggs, melted cheddar cheese, and fresh chives. This dish is a comforting, protein-packed breakfast or brunch option that combines simple ingredients with bold spices for a satisfying start to your day.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Roasted Vegetable and Sausage Mix

• 900 g russet potatoes, chopped into 1.25 cm cubes
• 450 g sausages (chorizo, smoked, wild Italian, or preferred variety), sliced
• 1–2 large red bell peppers, seeded and chopped into 1.25 cm cubes
• 1 large onion, peeled and chopped into 1.25 cm 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, divided

Scrambled Eggs and Toppings

• 12 large eggs
• 100 g cheddar cheese or alternative cheese of choice, shredded
• 2 tablespoons chives, finely chopped

Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 220°C (430°F). Line two baking sheets with parchment paper to prevent sticking and aid in even roasting.
2. Combine Ingredients for Roasting: On one large baking sheet, combine the diced potatoes, sliced sausages, chopped red bell peppers, and chopped onion.
3. Season and Oil the Mixture: Drizzle the vegetable and sausage mixture with olive or avocado oil. Sprinkle with paprika, onion powder, garlic powder, sea salt, and black pepper. Toss everything thoroughly to ensure all pieces are evenly coated with seasoning and oil.
4. Roast Evenly: Spread the seasoned mixture out evenly on the baking sheet. To optimize roasting, transfer half the mixture to the second prepared baking sheet. Place both sheets in the preheated oven and roast for 40 to 45 minutes, stirring halfway through to promote even cooking. Roast until the potatoes are golden and tender.
5. Prepare Scrambled Eggs: While the vegetables are roasting, crack the eggs into a bowl. Season with a pinch of salt and pepper, then whisk until smooth. Heat 2 tablespoons of oil in a skillet over medium heat. Pour in the whisked eggs and gently scramble, stirring slowly, until just set but still creamy and soft.
6. Assemble Breakfast Bowls: Divide the roasted sausage and vegetable mixture evenly among four bowls. Top each bowl with a portion of the creamy scrambled eggs. Sprinkle shredded cheddar cheese over the top, allowing it to melt slightly, and finish with finely chopped chives for a fresh, vibrant garnish. Serve immediately for best flavor and texture.

Notes

• Feel free to use your favorite sausage variety such as chorizo, smoked sausage, or Italian sausage to customize the flavor.
• Adjust seasoning levels to your preference, adding extra paprika or garlic powder for more robust flavors.
• For a dairy-free option, substitute cheddar cheese with a non-dairy cheese alternative or omit it altogether.
• To save time, prep the vegetables and sausages the night before and store in the fridge until ready to roast.
• This recipe is great for meal prep; store assembled bowls separately from eggs and cheese and reheat gently before serving.

Keywords: sausage breakfast, potato breakfast bowl, roasted breakfast potatoes, scrambled eggs breakfast, savory breakfast bowl