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Sausage and Potato Breakfast Bowls

A close-up of Sausage and Potato Breakfast Bowls topped with a sunny-side-up egg and shredded cheese.
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Prepare a hearty breakfast bowl featuring cooked sausage and seasoned potatoes. This recipe is simple to assemble for a satisfying morning meal.

Ingredients

Scale
  • 1 pound breakfast sausage (ground or links removed from casing)
  • 2 cups diced potatoes (about 1 large potato)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Optional: 4 large eggs
  • Optional: 1/2 cup shredded cheddar cheese

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced potatoes to the skillet. Season with salt, pepper, and garlic powder. Cook for 10 to 12 minutes, stirring occasionally, until the potatoes are tender and browned. Remove potatoes from the skillet and set aside.
  3. Add the sausage to the same skillet. Cook, breaking it up with a spoon, until fully browned. Drain off any excess grease.
  4. Return the cooked potatoes to the skillet with the sausage. Stir to combine.
  5. If using eggs, push the sausage and potato mixture to one side of the skillet. Crack the eggs onto the empty side. Cook the eggs to your preference (scrambled, sunny-side up, or over easy).
  6. Divide the sausage and potato mixture into two bowls. Top each bowl with the cooked eggs, if using, and sprinkle with shredded cheese, if desired. Serve immediately.

Notes

  • You can substitute diced sweet potatoes for regular potatoes for a different flavor profile.
  • For a make-ahead option, cook the sausage and potatoes completely, cool, and store them in the refrigerator for up to three days. Reheat before serving.
  • Add chopped onions or bell peppers when cooking the potatoes for extra vegetables.

Nutrition

Find it online: https://magazinemeal.com/sausage-and-potato-breakfast-bowls/