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Sausage and potato meal prep breakfast bowls with veggies.
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Sausage and Potato Meal Prep Breakfast Bowls

Looking for a hearty, protein-packed breakfast that’s perfect for meal prep? These roasted sheet pan sausage and veggie bowls, topped with fluffy scrambled eggs, are your new go-to.
Prep Time15 minutes
Cook Time40 minutes
0 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: American
Servings: 4 bowls
Calories: 947kcal
Author: Love Keil

Equipment

Ingredients

  • 2 lb russet potatoes chopped into ½ inch cubes, using a chopper
  • 1 lb sausages chorizo, smoked, wild Italian or any of your favorite sausages, sliced
  • 1-2 large red bell pepper seeded and chopped into ½ inch cubes, using a chopper
  • 1 large onion peeled and chopped into ½ inch cubes, using a chopper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • sea salt and pepper to taste
  • 2-3 tablespoons olive oil or avocado oil
  • 12 large eggs
  • 1 cup cheddar cheese or any cheese of your choice
  • 2 tablespoons chives finely chopped

Instructions

  • Preheat the oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
  • Prep baking sheet: On a large baking sheet, combine - diced potatoes, sliced sausages, chopped bell peppers, and sliced onion.
  • Season everything: Drizzle with olive oil, then sprinkle with seasonings, plus salt and black pepper. Toss well to coat.
  • Divide and roast: Spread the mixture out evenly. For best results, transfer half to a second baking sheet so the vegetables roast (not steam). Roast for 40 to 45 minutes, stirring halfway through, until the potatoes are tender and golden brown.
  • Scramble the eggs: While the veggies are roasting, crack eggs into a bowl. Season with sea salt and pepper. Whisk until smooth. Heat 2 tablespoons of oil in a skillet over medium heat. Pour in the eggs and gently scramble until just set but still soft.
  • Assemble your breakfast bowls: Divide the roasted sausage and vegetables into 4 bowls. Add the scrambled eggs on top. Serve with cheese and chives. Enjoy!

Video

Notes

  • Freezing for later? Let everything cool completely. Add cheese and chives, then portion into freezer-safe containers. Store in the fridge for up to 3 days, or freeze for up to 2 months.
  • Reheat instructions: Microwave on medium power until hot, or reheat in a skillet over medium-low heat.

  • Make It Low-Carb

    Swap the potatoes for chopped cauliflower or turnips to make a low-carb or keto-friendly version.

  • Toppings = Finish your bowls with flavor-packed toppings:

  • Add More Veggies for Variety

    Try mixing in other colorful vegetables like:
    • Zucchini
    • Mushrooms
    • Cherry tomatoes (add these halfway through roasting)
    • Broccoli or cauliflower florets

  • Switch Up the Seasoning

    Use different spice blends to keep things exciting:
    • Taco seasoning for a Mexican-style breakfast bowl
    • Montreal Steak Seasoning
    • Italian herbs for a Mediterranean vibe
    • Cajun seasoning for a spicy kick

Nutrition

Calories: 947kcal | Carbohydrates: 50g | Protein: 49g | Fat: 61g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 668mg | Sodium: 1135mg | Potassium: 1627mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2776IU | Vitamin C: 70mg | Calcium: 340mg | Iron: 6mg