Description
This loaded breakfast bowl features savory skillet potatoes with sausage and vegetables, paired with fluffy scrambled eggs and fresh herbs—perfect for a hearty and customizable morning meal.
Ingredients
Scale
- 2 medium russet potatoes, cut into cubes
- 1 large sweet potato, cut into cubes
- 1 pound spicy or sweet Italian sausage
- 1 cup zucchini, diced
- 1 large green bell pepper, chopped
- 1 medium yellow or white onion, diced
- 2–3 cloves garlic, chopped
- 3–4 tablespoons extra virgin olive oil (EVOO) or avocado oil
- Flaky sea salt, to taste
- Freshly cracked black peppercorns, to taste
- 2 tablespoons extra virgin olive oil (for eggs)
- 8 fresh farm eggs
- 3 tablespoons fresh flat-leaf parsley, chopped
- 3 tablespoons sweet red onion, diced
Instructions
- Place a large cast iron skillet over medium-high heat and add 1 tablespoon of EVOO.
- Add Italian sausage and break apart with a spoon. Cook until browned and done. Remove and drain on paper towel-lined plate.
- Add remaining oil to the skillet. Sauté diced onion, scraping up the brown bits.
- Add russet and sweet potatoes to skillet. Season with salt and pepper. Brown on all sides.
- Lower heat to medium-low, cover skillet, and cook for 15-20 minutes until potatoes are tender.
- Uncover and add zucchini, bell pepper, and garlic. Sauté for 5-7 minutes until vegetables are tender.
- Return sausage to skillet and stir to combine. Adjust seasoning as needed. Keep warm.
- In a bowl, crack eggs and discard shells. Add salt and pepper, whisk well.
- Whisk in parsley and sweet red onion.
- In a skillet over medium-high heat, add 2 tablespoons EVOO. Pour in egg mixture.
- Let eggs sit briefly, then gently whisk and cook to your desired doneness.
- Spoon scrambled eggs and skillet mixture into bowls and serve hot. Garnish with herbs if desired.
Notes
- Customize with your favorite protein or veggies—leftover meats, roasted roots, or tofu work great.
- For meal prep, store components separately and reheat before serving.
- Top with avocado, lime juice, jalapeños, or cheese for added flavor.
- To make it vegetarian, omit the sausage. For vegan, omit eggs and sausage, and add chickpeas or tofu.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 260mg