Loaded Breakfast Bowl
Crispy russet and sweet potatoes with Italian sausage, sauteed vegetables, and soft scrambled eggs.
Equipment
- Large skillet
- Medium nonstick skillet
- Spatula
- Whisk
Ingredients
Main Ingredients
- 2 medium russet potatoes cut into 1/2 inch cubes (about 1 lb)
- 1 large sweet potato cut into 1/2 inch cubes (about 8 oz)
- 1 lb Italian sausage spicy or sweet, casings removed
- 1 cup diced zucchini
- 1 large green bell pepper chopped
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 3 tbsp extra virgin olive oil divided: 2 tbsp for the potatoes, 1 tbsp for the eggs
- 8 large eggs
- 3 tbsp chopped fresh flat leaf parsley
- 3 tbsp diced red onion
- ½ tsp black pepper
Instructions
Cooking
- Brown the sausage. Crumble 1 pound Italian sausage into a large skillet over medium heat and cook 8 to 10 minutes until no pink remains and it reaches 160 degrees F. Transfer to a plate, leaving 1 tablespoon of fat. Start the potatoes. Add 2 tablespoons oil, the cubed russets and sweet potato, and 1/2 teaspoon pepper. Cook 15 to 20 minutes over medium heat, stirring every few minutes, until golden and fork tender.
- Soften the vegetables. Add the onion, bell pepper, and zucchini and cook 5 to 7 minutes until soft. Finish the base. Stir in the garlic for 1 minute, then return the sausage to the pan and toss until hot.
- Beat the eggs. Whisk 8 eggs in a bowl until uniform in color.
- Scramble. Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add the eggs and stir gently 3 to 4 minutes, folding in the parsley and red onion, until fluffy and just set.
- Build the bowls. Divide the potato mixture among 4 bowls and top with the eggs.
- Garnish. Sprinkle with extra parsley and serve warm.
Notes
Substitutions: Use turkey sausage or bacon, or leave out the meat for a meatless bowl.
Tips: Cube the vegetables evenly and avoid crowding the skillet so the potatoes brown. Taste before adding any salt because the sausage is already salty.
Storage: Refrigerate the mixture and eggs separately for up to 3 days and reheat to 165 degrees F.