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Sausage and Potato Breakfast Bowls

A hearty and nourishing breakfast option featuring tender potatoes, savory sausage, and fluffy scrambled eggs, perfect for busy mornings.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Breakfast sausage Can substitute with turkey sausage or plant-based sausage.
  • 4 medium Potatoes Try sweet potatoes or frozen hash browns.
  • 4 Eggs Can use egg alternatives like tofu scramble for a vegan option.
  • 2 tbsp Olive oil Any cooking oil or butter can be used.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
Toppings (optional)
  • 1 cup Shredded cheddar cheese Optional topping.
  • 2 tbsp Chopped green onions Optional topping.
  • to taste Hot sauce Optional topping.
  • to taste Sour cream Optional topping.
  • to taste Avocado slices Optional topping.

Method
 

Cooking the Sausage
  1. Heat a large skillet over medium heat and add the ground breakfast sausage. Cook until browned and fully cooked, breaking it apart into crumbles. Once cooked, remove the sausage and set aside, leaving the grease in the pan.
Preparing the Potatoes
  1. Add olive oil to the same skillet. Once hot, add the diced potatoes. Season with salt and pepper. Cook until potatoes are golden and tender, stirring occasionally, about 15-20 minutes. Remove potatoes from the skillet and set aside.
Scrambling the Eggs
  1. In a bowl, whisk together the eggs, milk, salt, and pepper.
  2. Return the skillet to medium heat. Pour the egg mixture into the skillet, stirring gently to scramble until the eggs are cooked, soft, and fluffy.
Assembling the Bowls
  1. Divide the potatoes and sausage among bowls. Top with scrambled eggs, shredded cheddar cheese, and chopped green onions.
  2. Serve immediately with optional toppings such as hot sauce, sour cream, or avocado slices.

Notes

Leftovers can be stored in airtight containers in the fridge for up to three days. You can also freeze the sausage, potatoes, and eggs for meal prep.