Ingredients
Method
Preparation
- Preheat your oven to 425°F.
- Put the diced potatoes, bell pepper, and onions on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with paprika, onion powder, salt, and pepper. Toss everything together.
- Roast for 30 minutes.
Cooking Sausages and Eggs
- While the veggies are roasting, heat a large skillet over medium heat. Spray it with cooking spray and add the sausages. Cook them for 8-10 minutes until fully cooked.
- Let the sausages rest for 5 minutes before slicing.
- In a big bowl, whisk the eggs and season with salt and pepper. Heat a medium skillet over medium heat and add butter. Once the butter melts, pour in the eggs and scramble until just set.
- Remove from heat.
Assembly
- Divide the scrambled eggs among 4 bowls. Add the sliced sausages and roasted potatoes to each bowl.
- Garnish with cilantro or parsley if you like. Serve and enjoy!
Notes
Serve these breakfast bowls warm, right after preparing them. They can also be enjoyed later by reheating in the microwave. Store leftovers in airtight containers in the refrigerator for about 3-4 days. You can also freeze individual portions for longer storage. Customize with different vegetables like spinach or zucchini, or substitute sausages with bacon or ham. Add cheese for an extra cheesy touch.