Sausage and Potato Breakfast Bowls Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- Combine Ingredients for Roasting: On one large baking sheet, combine the diced potatoes, sliced sausages, chopped red bell peppers, and chopped onion.
- 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.
- 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.
- 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.
- 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
