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Sausage and Potato Breakfast Bowls

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A vibrant medley of crispy potatoes, smoky sausages, and creamy scrambled eggs, perfect for family breakfasts.

Ingredients

Scale
  • 900 g russet potatoes, chopped into 1.25 cm cubes
  • 450 g sausages (chorizo, smoked, wild Italian, or preferred variety), sliced
  • 1–2 large red bell peppers, seeded and chopped into 1.25 cm cubes
  • 1 large onion, peeled and chopped into 1.25 cm cubes
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Sea salt and black pepper, to taste
  • 2–3 tablespoons olive oil or avocado oil, divided
  • 12 large eggs
  • 100 g cheddar cheese or alternative cheese of choice, shredded
  • 2 tablespoons chives, finely chopped

Instructions

  1. Preheat the oven to 220°C (425°F).
  2. Line two baking sheets with parchment paper.
  3. In a large mixing bowl, combine the diced potatoes, sliced sausages, chopped red bell peppers, and chopped onion.
  4. Drizzle the mixture with olive or avocado oil, then sprinkle with paprika, onion powder, garlic powder, sea salt, and black pepper. Toss thoroughly.
  5. Spread the seasoned mixture evenly on the baking sheets.
  6. Place both sheets in the oven and roast for 40–45 minutes, stirring halfway through.
  7. While the vegetables are roasting, crack the eggs into a bowl, season with salt and pepper, and whisk until smooth. Scramble in a skillet until just set.
  8. Divide the roasted mixture among four bowls, top with scrambled eggs, sprinkle with cheese, and garnish with chives. Serve immediately.

Notes

For a vegetarian option, substitute sausages with chickpeas or your favorite plant-based protein.

Nutrition

Find it online: https://lunarecipez.com/sausage-and-potato-breakfast-bowls/

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