Sausage Egg Breakfast Bowls

Ingredients

For the Bowls

• 12 ounces breakfast sausage
• 1 pound Yukon Gold potatoes, diced
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 large eggs
• 1 tablespoon butter
• 1 cup shredded cheddar

Toppings

• 1 avocado, sliced
• 1/2 cup salsa
• 2 green onions, sliced
• Hot sauce, optional

Substitutions

• For Sausage Egg Breakfast Bowls, Breakfast sausage made from pork, turkey, or chicken can be used; season the potatoes more lightly when the sausage is especially salty.
• In Sausage Egg Breakfast Bowls, a firm plant-based butter can replace dairy butter; use the same amount and expect a slightly different flavor.

Instructions

Step 1: Cook the potatoes

Heat oil in a large skillet over medium heat. Add potatoes, paprika, salt, and pepper. Cover 8 minutes, then uncover and cook until browned and tender.

Step 3: Scramble the eggs

Whisk eggs with a pinch of salt. Melt butter over medium-low heat and cook, stirring gently, until softly set.

Step 4: Assemble

Divide potatoes, sausage, eggs, and cheddar among four bowls.

Step 5: Finish

Add avocado, salsa, green onions, and hot sauce.

How to Store Leftovers

Cool Sausage Egg Breakfast Bowls promptly, cover it, and refrigerate within 2 hours. Use leftovers within 3 to 4 days and store fresh or crisp components separately.

How to Reheat

Warm Sausage Egg Breakfast Bowls over moderate heat until the center is hot, adding a small splash of water, broth, or sauce only when the dish needs moisture.

What to Serve With It

• Fresh fruit
• Toast
• Salsa or hot sauce
• Coffee or tea

Common Mistakes to Avoid

• Assembling before all hot components are ready.
• Adding crisp toppings under hot ingredients.
• Using too much sauce on the grain.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions