Go Back

Sausage and Potato Meal Prep Breakfast Bowls

Start your day with these easy and delicious Sausage and Potato Meal Prep Breakfast Bowls that combine crispy sausage, perfectly roasted potatoes, and fresh vegetables for a nourishing breakfast.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Meal Prep
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Roasted Potatoes
  • 4 medium Potatoes Source of fiber and carbohydrates; can substitute with sweet potatoes for a healthier twist.
  • 2 tablespoons Olive Oil Healthy fat to promote crispiness; avocado oil is an excellent alternative.
  • 1 teaspoon Garlic Powder Adds depth; fresh garlic can be used for a punchier flavor.
  • 1 teaspoon Paprika Optional spice for flavor.
  • 1 teaspoon Salt Simple seasoning; adjust to taste.
  • 1 teaspoon Pepper Simple seasoning; adjust to taste.
For the Sausage and Vegetables
  • 1 pound Sausage Adds protein and flavor; turkey or chicken sausage works for lighter alternatives.
  • 1 cup Diced Bell Peppers Brings in color and vitamins; swap for any seasonal vegetable you love.
  • 1 medium Onion Enhances sweetness; shallots are a great substitute.
  • 2 cups Fresh Spinach Adds nutrients and color.
Optional Additions
  • 2 large Eggs Fry or scramble to desired doneness.
  • to taste Sour cream For serving.
  • to taste Green onions For serving.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
  3. Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
Cooking the Sausage and Vegetables
  1. While the potatoes are roasting, cook the crumbled sausage in a skillet over medium heat until browned and cooked through, about 8-10 minutes.
  2. Add the diced bell pepper and onion to the skillet with the sausage and sauté for an additional 5 minutes until softened.
  3. Stir in the fresh spinach and cook until wilted, about 2 minutes.
  4. Once the potatoes are done, combine them with the sausage and vegetable mixture in the skillet and mix well.
  5. If using, fry or scramble the eggs in a separate pan to your desired doneness.

Notes

Meal prep over the weekend for effortless weekday breakfasts. Store them in clear containers for easy access.