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Sausage and Potato Breakfast Meal Prep Bowls

Sausage and potato breakfast meal prep bowls pair roasted Yukon Gold potatoes with browned pork sausage, soft scrambled eggs, and sharp cheddar. Roast the potatoes until browned, then divide everything into four containers for easy reheating.
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Prep Time 15 minutes
Cook Time 51 minutes
Total Time 1 hour 6 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 813
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 1.5 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.75 tsp salt kosher
  • 0.25 tsp black pepper
For the sausage
  • 1 lb pork breakfast sausage bulk
For the eggs
  • 8 eggs large
  • 0.25 cup milk whole
  • 1 tbsp butter unsalted
For the bowls
  • 1 cup sharp cheddar cheese shredded

Equipment

  • 1 large rimmed baking sheet
  • 1 12-inch skillet
  • 4 meal-prep containers

Method
 

Make the potatoes
  1. Preheat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the potatoes with the olive oil, paprika, garlic powder, salt, and pepper.
  4. Spread the potatoes on the baking sheet and roast for 25 to 35 minutes, turning halfway, until tender and browned.
Cook the sausage
  1. Cook the sausage in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking it into crumbles, until browned and it reaches 160°F; transfer it to a plate and drain the skillet.
Cook the eggs
  1. Whisk the eggs and milk in a bowl.
  2. Wipe out the skillet.
  3. Melt the butter in the skillet over medium-low heat.
  4. Add the eggs and cook, stirring gently, for 4 to 6 minutes until set and they reach 160°F.
Assemble and store
  1. Divide the potatoes, sausage, and eggs among four meal-prep containers and sprinkle with the cheddar.
  2. Let the bowls cool briefly, then cover and refrigerate within 2 hours of cooking; use within 4 days.
  3. To serve, microwave a covered bowl on high for 1 1/2 to 2 1/2 minutes, stirring halfway, until heated to 165°F.

Notes

Avoid overcooking the eggs so they stay tender when reheated. Refrigerate within 2 hours and use within 4 days; freezing is not recommended because the potatoes and eggs can change texture. For a lighter option, use turkey breakfast sausage.