Egg Sausage Potato Breakfast Bowls
Breakfast is the meal I'm most likely to skip if I don't have something ready to go, which is why this one stays in heavy rotation. Eggs, chicken sausage, and roasted potatoes give me a reason to actually sit down and eat before heading out.
This is my go-to breakfast meal prep, with eggs and chicken sausage providing protein early in the day instead of relying on cereal or pastries. Potatoes and peppers round it out with the same heartiness I want from a savory breakfast.
Cheese melted over the top ties the eggs and potatoes together, and this bowl reheats well in the microwave without the eggs turning rubbery if you don't overdo the time. It's a good option for mornings when I know I won't have time to cook.
The recipe card has the full ingredient list and roasting time for the entire ten-portion batch. Let everything cool before dividing it into containers, then refrigerate what you'll eat within four days and freeze the rest. These breakfast bowls reheat well enough that mornings basically take care of themselves.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Egg Sausage Potato Breakfast Bowls
YIELD
10 portions
ESTIMATED NUTRITION
720 calories • 45g protein • 41g carbs • 41g fat per portion
What I really like about this recipe is how easy it is to customize at serving time with a fresh topping or extra sauce.
Ingredients
• 30 eggs
• 2 1/2 lb chicken sausage
• 10 cups potatoes, diced
• 5 cups peppers/onions
• 2 1/2 cup shredded cheddar
• 2 1/2 tbsp olive oil
Directions
1. Roast potatoes and vegetables with oil at 425°F for 25 minutes.
2. Cook sausage.
3. Scramble eggs and combine with potatoes, vegetables and sausage; top with cheese.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
