Name: Sausage and Potato Breakfast Bowls
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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

Description

Sausage and Potato Breakfast Bowls are a hearty and delicious morning dish featuring comforting ingredients like sausages, potatoes, and eggs, making it a perfect start to your day.

Ingredients

Scale

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

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Instructions

Preheat the oven to 220°C. Line two baking sheets with parchment paper to prevent sticking.
On a large baking sheet, combine the diced potatoes, sliced sausages, chopped red bell peppers, and chopped onion.
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.
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.
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.
Divide the roasted sausage and vegetable mixture evenly among four bowls. Top with scrambled eggs, shredded cheese, and chopped chives. Serve immediately.

Notes

Feel free to use any variety of sausages you prefer to customize the flavor.
Adjust the amount of seasoning according to your taste.
Leftovers can be stored in the refrigerator for a couple of days.

Nutrition

Serving Size: 1 bowl
Calories: 650
Sugar: 3 g
Sodium: 850 mg
Fat: 45 g
Saturated Fat: 15 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 350 mg