Description
This Sausage and Potato Meal Prep Breakfast Bowls recipe is a hearty and flavorful way to start your day, featuring roasted potatoes, savory sausage, bell peppers, and onions, topped with fluffy scrambled eggs. Perfect for meal prepping, it offers a balanced mix of protein, vegetables, and carbs that can be enjoyed throughout the week.
Ingredients
Scale
Vegetables
- 2 lb russet potatoes, cubed
- 1-2 large red bell peppers, chopped
- 1 large onion, chopped
Protein
- 1 lb sausage (your choice)
- 12 large eggs
Others
- Olive oil, for drizzling
- Salt and pepper, to taste
- Seasonings (such as paprika, garlic powder, or Italian seasoning), to taste
- Optional: shredded cheese for topping
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper to prevent sticking and ease cleanup.
- Prepare Roasting Mix: In a large bowl, combine the cubed potatoes, sausage pieces, chopped red bell peppers, and chopped onion. Drizzle olive oil and sprinkle your chosen seasonings along with salt and pepper. Toss everything well ensuring all ingredients are evenly coated.
- Roast the Mixture: Spread the mixture evenly on the prepared baking sheets to ensure even cooking. Roast in the oven for 40-45 minutes, stirring halfway through to promote even browning and prevent sticking.
- Scramble Eggs: While the roasting is in progress, whisk the 12 eggs with salt and pepper. Heat a skillet over medium heat, add a little olive oil or butter if desired, and cook the eggs, scrambling gently until just set but still moist.
- Assemble Bowls: Once the roasted sausage and vegetable mixture is done, divide it evenly into four meal prep bowls. Top each with scrambled eggs and optionally sprinkle with shredded cheese for extra flavor. Let cool before covering and refrigerating for meal-prep ready breakfasts.
Notes
- For a lower-fat option, use turkey sausage or plant-based sausage alternatives.
- Feel free to add other vegetables like spinach, mushrooms, or zucchini for variety.
- Make sure to stir the roasting mixture halfway through cooking for even crisping.
- To save time, dice potatoes and other ingredients the night before.
- Store cooked bowls in airtight containers and refrigerate for up to 4 days.
- Reheat in the microwave until warmed through before serving.
