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Loaded Breakfast Bowl

Loaded breakfast bowls layer oven-roasted potatoes and peppers with browned breakfast sausage and softly set eggs. Cheddar, avocado, salsa, and green onions finish each bowl with creamy, fresh toppings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 855
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 1.5 lb russet potatoes scrubbed and cut into 1/2-inch cubes
  • 1 red bell pepper seeded and diced
  • 0.5 yellow onion medium, diced
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the sausage
  • 1 lb pork breakfast sausage bulk
For the eggs
  • 8 eggs large
  • 1 tbsp unsalted butter
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the bowls
  • 1 cup sharp cheddar cheese shredded
  • 1 avocado large, pitted and sliced
  • 0.5 cup salsa
  • 2 green onions thinly sliced

Equipment

  • 1 large rimmed baking sheet
  • 1 12-inch skillet

Method
 

Roast the potatoes
  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the potatoes, bell pepper, onion, olive oil, paprika, salt, and black pepper on the baking sheet, then spread into an even layer.
  4. Roast for 25 to 35 minutes, stirring once halfway through, until the potatoes are browned and tender when pierced with a fork.
Cook the sausage
  1. While the potatoes roast, cook the sausage in a 12-inch skillet over medium heat, breaking it into small crumbles, for 8 to 10 minutes until browned and cooked to 160°F.
  2. Transfer the sausage to a plate and carefully drain excess fat from the skillet.
Cook the eggs
  1. Melt the butter in the same skillet over medium-low heat.
  2. Whisk the eggs with the salt and pepper, then pour them into the skillet.
  3. Cook, stirring gently, for 3 to 5 minutes until the eggs are softly set with no visible liquid.
  4. Remove the skillet from the heat.
Assemble the bowls
  1. Divide the potatoes, sausage, and eggs among four bowls.
  2. Top with the cheddar, avocado, salsa, and green onions.

Notes

For browned potatoes, spread them in an even layer and avoid crowding the baking sheet. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. Turkey breakfast sausage can be used as a lighter swap.