Sausage and Potato Breakfast Bowls
These Sausage and Potato Breakfast Bowls are a hearty, high-protein meal prep breakfast designed to power you through busy mornings. With crispy roasted potatoes, savory breakfast sausage, and fluffy scrambled eggs, they’re filling, reheatable, and far more satisfying than grab-and-go options.
Equipment
- Rimmed baking sheet
- Non-stick Skillet
- Mixing bowl
Ingredients
- 1.5 lbs baby potatoes, diced into ½-inch cubes
- 1 lb ground breakfast sausage (pork, turkey, or chicken)
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- salt and black pepper, to taste
- 8–10 large eggs
- ¼ cup whole milk (optional)
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- avocado or hot sauce, for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on one side of a rimmed baking sheet. Add sausage to the other side, breaking it into chunks. Roast 20–25 minutes, tossing potatoes halfway, until golden and sausage is cooked through.
- Whisk eggs with milk if using. Cook in a non-stick skillet over medium-low heat, stirring gently, until just set and slightly soft. Remove from heat early to prevent overcooking during reheating.
- Divide roasted potatoes, sausage, and scrambled eggs evenly among 4–5 microwave-safe containers.
- Sprinkle with shredded cheddar and green onions while warm. Allow bowls to cool completely before sealing with lids.
- Refrigerate up to 4 days. Reheat in the microwave for 60–90 seconds until warmed through.
Notes
Let bowls cool completely before sealing to avoid trapped steam. Store refrigerated for up to 4 days. Reheat gently in the microwave to preserve texture.