Start your day off strong with a Loaded Breakfast Bowl! This dish is packed with flavors and nutrients that will fuel your morning. Combining hearty potatoes, flavorful sausage, fresh vegetables, and scrambled eggs, this breakfast bowl is sure to become a favorite in your home.
Why Make This Recipe
The Loaded Breakfast Bowl is perfect for anyone looking for a filling and nutritious breakfast. Not only is it easy to prepare, but it also allows for lots of customization. You can adjust the ingredients based on what you have on hand or your dietary preferences. Plus, it’s a great way to use up leftover vegetables or meats. Whether for a busy weekday or a leisurely weekend brunch, this breakfast bowl is sure to satisfy!
How to Make Loaded Breakfast Bowl
Ingredients
- 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 of 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 (EVOO)
- 8 fresh farm eggs
- 3 tablespoons fresh flat-leaf parsley (chopped)
- 3 tablespoons sweet red onion (diced)
- Flaky sea salt (to taste)
- Freshly cracked black peppercorns (to taste)
Directions
Skillet Savory Sweet Potatoes:
- In a large skillet, heat 3-4 tablespoons of olive oil over medium heat.
- Add the diced russet and sweet potatoes. Season with flaky sea salt and freshly cracked black pepper.
- Cook, stirring occasionally, for about 10-15 minutes until the potatoes are tender and golden brown.
- Add diced onion, bell pepper, zucchini, and chopped garlic. Cook for an additional 5-7 minutes until the vegetables are soft.
Parsley Scrambled Eggs:
- In a bowl, whisk the eggs with a bit of salt and pepper.
- In a separate pan, heat 2 tablespoons of olive oil over medium heat.
- Pour in the eggs and gently stir until they start to set. Add the chopped parsley and sweet red onion.
- Cook until the eggs are fluffy and scrambled to your liking.
How to Serve Loaded Breakfast Bowl
Once your Loaded Breakfast Bowl is ready, serve it in bowls, layering the savory potato and sausage mix at the bottom and topping it with the scrambled eggs. You can sprinkle additional parsley on top for garnish if desired. Enjoy it warm for the best flavors!
How to Store Loaded Breakfast Bowl
If you have leftovers, you can store them in an airtight container in the refrigerator. The Loaded Breakfast Bowl will keep well for up to 3 days. To reheat, use the microwave or a stovetop pan over low heat until warmed through.
Tips to Make Loaded Breakfast Bowl
- Feel free to swap the sausage for bacon or turkey sausage based on your preference.
- Add other vegetables like spinach, mushrooms, or tomatoes to boost nutrition.
- For extra flavor, sprinkle some cheese on top before serving.
- If you like it spicier, add some chili flakes or hot sauce.
Variation
You can make a vegetarian version of this dish by skipping the sausage and adding more vegetables. Use black beans or chickpeas for protein instead!
FAQs
Can I make this breakfast bowl ahead of time?
- Yes! You can prepare the potatoes and sausage in advance, store them in the fridge, and heat them up in the morning with freshly scrambled eggs.
What’s the best way to cut the potatoes?
- Cutting the potatoes into small, even cubes will ensure they cook evenly.
Can I freeze the Loaded Breakfast Bowl?
- While it’s best fresh, you can freeze the potato and sausage mix in an airtight container. Just reheat and add fresh eggs when you’re ready to eat.
Enjoy your delicious and satisfying Loaded Breakfast Bowl!
Loaded Breakfast Bowl
Ingredients
For the potatoes and vegetables
- 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 (or avocado oil)
- Flaky sea salt (to taste)
- Freshly cracked black peppercorns (to taste)
For the scrambled eggs
- 8 fresh farm eggs
- 2 tablespoons extra virgin olive oil
- 3 tablespoons fresh flat-leaf parsley (chopped)
- 3 tablespoons sweet red onion (diced)
- Flaky sea salt (to taste)
- Freshly cracked black peppercorns (to taste)
Instructions
Skillet Savory Sweet Potatoes
- In a large skillet, heat 3-4 tablespoons of olive oil over medium heat.
- Add the diced russet and sweet potatoes. Season with flaky sea salt and freshly cracked black pepper.
- Cook, stirring occasionally, for about 10-15 minutes until the potatoes are tender and golden brown.
- Add diced onion, bell pepper, zucchini, and chopped garlic. Cook for an additional 5-7 minutes until the vegetables are soft.
Parsley Scrambled Eggs
- In a bowl, whisk the eggs with a bit of salt and pepper.
- In a separate pan, heat 2 tablespoons of olive oil over medium heat.
- Pour in the eggs and gently stir until they start to set. Add the chopped parsley and sweet red onion.
- Cook until the eggs are fluffy and scrambled to your liking.
How to Serve
- Once your Loaded Breakfast Bowl is ready, serve it in bowls, layering the savory potato and sausage mix at the bottom and topping it with the scrambled eggs.
- You can sprinkle additional parsley on top for garnish if desired. Enjoy it warm for the best flavors!
