If you’re looking for a delicious breakfast bowl that’s hearty, full of flavor, and easy to prep ahead of time, this one is for you. I love eggs in the morning, and this is the perfect way to enjoy them with fresh potatoes, green peppers, and breakfast sausage. These healthy breakfast bowls are loaded with protein, healthy fats, veggies, and taste amazing.

Hearty breakfast plate with scrambled eggs, green peppers, sausage pieces, and crispy oven-roasted potatoes.

Breakfast is often called the healthiest meal of the day—and for good reason. It kick-starts your metabolism, fuels your body, and sets the tone for how you eat the rest of the day. These make-ahead breakfast bowls with potatoes and eggs are a great option because they’re loaded with high protein, healthy fats, and veggies.

The recipe starts with my homemade breakfast potatoes, then gets layered with sausage, scrambled eggs, and cheese for a filling meal that’s easy to reheat and take on the go. I like to top mine with salsa, sour cream, and green onions, but you can add whatever you want!

Why You’ll Love These Healthy Breakfast Bowls

Great for breakfast meal prep – Make a batch at the beginning of the week and store in individual airtight containers. Just reheat and go!
Uses simple, whole ingredients – Made with fresh potatoes, large eggs, breakfast sausage, and colorful veggies like red and green peppers and onions.
Customizable with your favorite toppings – Add things like sour cream, fresh avocado, pico de gallo, or a sprinkle of fresh herbs.
Works for breakfast time, lunch, or dinner – This savory breakfast bowl is satisfying any time of day thanks to the balance of protein, healthy fats, veggies.
Makes a great filling for breakfast burritos – Wrap everything in a tortilla for a portable, freezer-friendly option the whole family will love.

Easy breakfast bowl served warm with roasted potatoes, eggs, sausage

Ingredients You Will Need

Potatoes: I use my go-to oven roasted potato recipe—it’s super easy to spread them on a sheet pan and bake until crispy. You can also use my stovetop hashbrown recipe if you prefer cooking on the stove. Short on time? Grab a bag of frozen breakfast potatoes with onions and peppers from the store and follow the package directions.
Eggs: Since this recipe is all about make-ahead breakfast bowls, I like using scrambled eggs—they reheat well and stay soft. If you love sunny-side up or over-easy eggs, you can make those fresh each morning and add them to your bowl.
Breakfast sausage: Use ground sausage or sausage links, cut into small pieces. Cook until browned and thoroughly done.
Peppers: I like using red and green bell peppers for color and flavor.
Cheese: About ½ cup shredded. I love freshly grated Parmesan cheese, but use what you have!
Seasoning: A little black pepper and salt to taste.
Toppings: Finish your bowl with fresh avocado, pico de gallo, sour cream, green onions, or any fresh herbs you like.

Kitchen Essentials (disclosure): cast iron skillet | meal prep bowls

How to Make a Breakfast Bowl with Potatoes and Eggs

Here is how to make these easy breakfast bowls that are perfect for meal prep and a hearty breakfast that keeps you full all morning:

Prepare the Potatoes: Place potatoes in a single layer on a baking sheet and roast using my favorite recipe, or quickly make hash browns in a large skillet over medium heat until crispy.
Cook the Sausage: Brown breakfast sausage in a large skillet over medium heat until fully cooked. Remove and set aside.
Sauté Peppers and Onions: In the same pan, add diced green peppers, red peppers, and onions. Cook for 3-4 minutes until softened.
Scramble Eggs: Push veggies to the side, reduce to medium-low heat, and add whisked eggs. Scramble eggs gently until soft.
Grate the Cheese: Use a small bowl to grate cheese. I recommend cheesy eggs with freshly grated parmesan, but cheddar or Monterey Jack work too.
Assemble: Layer the breakfast potatoes, sausage, scrambled eggs with peppers and onions, and cheese.
Garnish: Top with fresh herbs, a dollop of sour cream, fresh avocado, or pico de gallo for the ultimate savory breakfast bowl.

Easy breakfast bowls packed in make-ahead containers with scrambled eggs, breakfast sausage, and cheese.

Hearty breakfast bowl with eggs, sausage, roasted potatoes, and peppers

How to Make-Ahead Breakfast Bowls

Let everything cool, then divide into individual portions. Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or skillet. Great for tossing into breakfast burritos or enjoying as-is.

Breakfast Bowl Toppings

Fresh avocado
Sour cream
Pico de gallo
Hot sauce
Fresh herbs
Salsa
Chives

Easy breakfast bowl served warm with roasted potatoes, eggs, sausage, and freshly grated parmesan cheese

Substitutions

Cheese: Try mozzarella, sharp cheddar, or gouda. But really, freshly grated Parmesan cheese is my favorite.
Protein: Add bacon and ham or go lighter with egg whites.
Potatoes: Use my recipes or your favorite frozen breakfast potatoes.

More Breakfast Recipes to Love:

Breakfast Bowl Recipe with Potatoes and Eggs

These make-ahead breakfast bowls with potatoes and eggs are the perfect way to start your day. Packed with protein, veggies, and hearty breakfast sausage, they’re easy to prep, reheat well, and are completely customizable with your favorite toppings. Great for breakfast meal prep or a quick on-the-go option!

Prep Time 5

Cook Time 20

Total Time 25

Serving Size 6 servings

Ingredients

2 pounds breakfast potatoes
6 eggs scrambled
1 pound breakfast sausage
¼ cup red bell peppers
¼ cup yellow bell peppers
¼ cup diced yellow onion
1 cup cheese freshly grated
optional toppings: sour cream fresh avocado, pico de gallo, green onions or a sprinkle of fresh herbs.

Instructions

Place potatoes in a single layer on a baking sheet and roast using my favorite recipe, or quickly make hash browns in a large skillet over medium heat until crispy.
Brown breakfast sausage in a large skillet over medium heat until fully cooked. Remove and set aside.
In the same pan, add diced green peppers, red peppers, and onions. Cook for 3-4 minutes until softened.
Push veggies to the side, reduce to medium-low heat, and add whisked eggs. Scramble eggs gently until soft.
Use a small bowl to grate cheese. I recommend cheesy eggs with freshly grated parmesan, but cheddar or Monterey Jack work too.
Layer the breakfast potatoes, sausage, scrambled eggs with peppers and onions, and cheese.
Top with fresh herbs, a dollop of sour cream, fresh avocado, or pico de gallo for the ultimate savory breakfast bowl.

Notes

Make Ahead Breakfast Bowls: Let everything cool, then divide into individual portions. Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or skillet. Great for tossing into breakfast burritos or enjoying as-is.

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About Sarah

Wife. Mother. From-Scratch Cook. Homemaker.

I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.

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