Description
A hearty, protein-packed breakfast bowl featuring scrambled eggs, roasted potatoes, bell peppers, and savory sausages, perfect for busy mornings.
Ingredients
Scale
- 1 tbsp olive oil
- 2 potatoes (diced)
- 1 bell pepper (any color, diced)
- 1 small red or yellow onion (diced)
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Cooking spray
- 12 maple breakfast sausages (turkey recommended)
- 2 tsp butter
- 6 eggs
- Salt & pepper, to taste
- Cilantro or parsley (optional garnish)
Instructions
- Preheat your oven to 425°F (220°C). Spread the potatoes, bell pepper, and onions on a parchment-lined baking sheet.
- Drizzle with olive oil, season with paprika, onion powder, salt, and pepper, tossing to combine. Arrange in a single layer and roast for 30 minutes, stirring halfway.
- Meanwhile, heat a skillet over medium heat, coat with cooking spray, and cook the sausages for 8-10 minutes until fully cooked. Let them rest for 5 minutes before slicing.
- Whisk the eggs in a large bowl, season with salt and pepper. Melt butter in a medium skillet over medium heat, add the eggs, and scramble until just set.
- Divide scrambled eggs evenly among 4 bowls. Top each with roasted vegetables and sliced sausages, adding cilantro or parsley if desired. Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months. Reheat with a splash of water for moisture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Roasting, Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 410mg