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!
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.