Sausage and Potato Meal Prep Breakfast Bowls Recipe
A hearty and flavorful Sausage and Potato Meal Prep Breakfast Bowl featuring roasted potatoes, mixed sausages, bell peppers, onions, scrambled eggs, and melty cheddar cheese. Perfect for make-ahead breakfasts or easy weeknight meals, this recipe combines simple ingredients for a satisfying and protein-packed start to your day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Roasting and scrambling
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
Vegetables
- 2 lb russet potatoes, chopped into ½ inch cubes
- 1–2 large red bell peppers, seeded and chopped into ½ inch cubes
- 1 large onion, peeled and chopped into ½ inch cubes
Protein
- 1 lb sausages (chorizo, smoked, wild Italian, or favorite variety), sliced
- 12 large eggs
Seasonings and Oils
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Sea salt and pepper, to taste
- 2–3 tablespoons olive oil or avocado oil
Toppings
- 1 cup cheddar cheese or cheese of choice
- 2 tablespoons chives, finely chopped
Instructions
- Preheat and prepare baking sheets: Preheat the oven to 425°F (220°C). Line 2 baking sheets with parchment paper to ensure easy cleanup and prevent sticking.
- Combine ingredients for roasting: On one baking sheet, place diced potatoes, sliced sausages, chopped bell peppers, and chopped onion together.
- Season and oil the mixture: Drizzle the olive oil or avocado oil over the ingredients. Sprinkle paprika, onion powder, garlic powder, sea salt, and black pepper over the mixture. Toss well to ensure everything is evenly coated.
- Divide and roast: Spread the mixture out evenly on the first baking sheet. For optimal roasting (to avoid steaming), transfer half the mixture to the second baking sheet. Roast in the oven for 40 to 45 minutes, stirring halfway through to promote even browning and to ensure potatoes are tender and golden brown.
- Scramble the eggs: While the veggies are roasting, crack the eggs into a bowl. Season with sea salt and pepper, then 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 soft to retain creaminess.
- Assemble the bowls: Divide the roasted sausage and vegetable mixture evenly into 4 serving bowls. Top each with a portion of scrambled eggs. Sprinkle cheddar cheese and chopped chives on top for added flavor and freshness. Serve immediately and enjoy!
Notes
- Use a veggie chopper to make dicing vegetables faster and more uniform.
- Swapping different sausage varieties can customize this dish to your taste preferences.
- For meal prep, divide portions into airtight containers and refrigerate for up to 4 days.
- Reheat gently in a microwave or skillet to maintain egg texture and prevent drying out.
- Add hot sauce or avocado slices as additional toppings for extra flavor and nutrients.
- Ensure to roast vegetables spread out on two baking sheets for optimal crispiness instead of steaming.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 360 mg
Keywords: breakfast meal prep, sausage breakfast bowl, roasted potatoes and sausage, scrambled eggs bowl, easy breakfast recipe, make ahead breakfast
