Want to use up some leftovers? Want something quick and easy? This breakfast bowl is made for a king or queen and can be thrown together in no time. Use whatever you have on hand and this recipe will always turn out great! If you don’t have all the ingredients, its okay. Use what you have or eliminate what you don’t like. Either way, it will be a hit.Breakfast Bowl – Serves 3 generously 1# yukon gold potatoes,chopped into 1″ cubes.( I have also used russet and baby reds which are just as good), half of a red pepper, seeded and chopped, 1 small onion, chopped, 6 eggs, 3oz. sharped cheddar shredded cheese, *Italian sausage crumbles olive oil, pepper and season salt.Optional Toppings: chives, sour cream, salsa, avocado, bacon bits, tortilla chips, hot sauce, etc.Preheat oven to 425 degrees. Add potatoes, peppers and onion to a large sheet pan and drizzle with olive oil, seasoned salt and pepper. Roast for 30-40 minutes until potatoes are golden in color and tender. Stir and rotate half way through. If you want to make leftovers, add extra ingredients. If you have leftover potatoes, drizzle with olive oil and season but saute your veggies and then incorporate.While your potatoes are cooking, brown your Italian Sausage and set aside. If you want to make it vegetarian, you can leave this out.
Crack eggs and season with salt and pepper and whisk until smooth. Add eggs to heated skillet and soft scramble until barely cooked through. Set aside.
Mix potato mixture with sausage, if using and add to your serving bowl. Top with scrambled eggs. Sprinkle cheese over eggs and microwave for 20 seconds until cheese is melted. Top with whatever additional toppings you like and serve with yogurt and muffin.
A hearty breakfast with little to no work.