Sausage and Potato Meal Prep Breakfast Bowls Recipe
Hearty and flavorful Sausage and Potato Meal Prep Breakfast Bowls, perfect for busy mornings. This recipe combines roasted russet potatoes, your choice of savory sausages, vibrant red bell peppers, and onions, all seasoned with aromatic spices and baked to perfection. Topped with soft scrambled eggs, sharp cheddar cheese, and fresh chives, this make-ahead breakfast bowl is satisfying, nutritious, and easy to customize.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Breakfast, Meal Prep
- Method: Roasting, Scrambling
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Vegetables
- 2 lb russet potatoes, chopped into 1/2 inch cubes
- 1–2 large red bell peppers, seeded and chopped into 1/2 inch cubes
- 1 large onion, peeled and chopped into 1/2 inch cubes
Protein
- 1 lb sausages (chorizo, smoked, wild Italian, or any favorite), sliced
- 12 large eggs
Seasonings and Oils
- 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
Toppings
- 1 cup cheddar cheese (or any cheese of your choice)
- 2 tablespoons chives, finely chopped
Instructions
- Preheat the oven. Set your oven to 425°F (220°C) and line two baking sheets with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the baking sheets. On one large baking sheet, combine the diced potatoes, sliced sausages, chopped red bell peppers, and sliced onion, distributing the ingredients evenly.
- Season the mixture. Drizzle the combined ingredients with olive oil, then sprinkle the paprika, onion powder, garlic powder, salt, and black pepper over them. Toss thoroughly to coat all pieces evenly in the seasoning and oil.
- Divide and roast. Spread the mixture out evenly on the baking sheet, then transfer half of it to the second sheet so the vegetables roast properly without steaming. Roast both trays in the oven for 40 to 45 minutes, stirring halfway through, until the potatoes are tender and golden brown.
- Scramble the eggs. While the vegetables roast, crack the eggs into a bowl and season with sea salt and pepper. Whisk until smooth. Heat 2 tablespoons of oil in a skillet over medium heat, pour in the eggs, and gently scramble them until they are just set and still soft.
- Assemble the breakfast bowls. Divide the roasted sausage and vegetable mixture evenly into four bowls. Top each bowl with the soft scrambled eggs, sprinkle with cheddar cheese, and garnish with finely chopped chives. Serve immediately and enjoy your wholesome breakfast!
Notes
- You can use any type of sausage you prefer, such as chorizo, smoked, or Italian sausage, to customize the flavor.
- Adjust the amount of bell pepper based on your preference for sweetness and crunchiness.
- For meal prep, these bowls keep well refrigerated for up to 4 days and can be reheated in the microwave.
- Substitute cheddar cheese with your favorite cheese like mozzarella or pepper jack for variety.
- Using parchment paper helps prevent sticking and makes cleanup easier.
- Consider adding hot sauce or avocado slices as additional toppings for extra flavor.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 370 mg
Keywords: sausage breakfast bowl, meal prep breakfast, roasted potato breakfast, scrambled eggs, healthy breakfast bowl
