Loaded Breakfast Bowl (Printable Page)
# What You Need:
→ Skillet Savory Sweet Potatoes
01 -
2 medium russet potatoes, cut into cubes
02 -
1 large sweet potato, cut into cubes
03 -
1 pound spicy or sweet Italian sausage
04 -
1 cup zucchini, diced
05 -
1 large green bell pepper, chopped
06 -
1 medium yellow or white onion, diced
07 -
2-3 cloves of garlic, chopped
08 -
3-4 tablespoons extra virgin olive oil or avocado oil
09 -
Flaky sea salt to taste
10 -
Freshly cracked black peppercorns to taste
→ Parsley Scrambled Eggs
11 -
2 tablespoons extra virgin olive oil
12 -
8 fresh farm eggs
13 -
3 tablespoons fresh flat-leaf parsley, chopped
14 -
3 tablespoons sweet red onion, diced
15 -
Flaky sea salt to taste
16 -
Freshly cracked black peppercorns to taste
# How to Make It:
01 -
Place a large cast iron skillet over medium-high heat and add 1 tablespoon of extra virgin olive oil. When hot, add the Italian sausage and break it apart with a spoon. Brown until cooked through, then transfer to a paper towel-lined plate to drain excess oil.
02 -
Add the remaining 2-3 tablespoons of oil to the skillet with the sausage drippings. When hot, add the diced onion and sauté, scraping up the fond from the bottom of the skillet.
03 -
Add the russet and sweet potato cubes to the skillet. Season with flaky sea salt and freshly cracked black peppercorns. Brown the potatoes on all sides, then reduce heat to medium-low, cover with a tight-fitting lid, and cook for 15-20 minutes until tender.
04 -
Remove the lid and add the diced zucchini, chopped green bell pepper, and chopped garlic to the skillet. Sauté together for 5-7 minutes until the vegetables are just tender.
05 -
Return the cooked sausage to the skillet and stir to combine. Taste and adjust seasoning with more salt and pepper if needed.
06 -
Crack 8 fresh farm eggs into a bowl and discard the shells. Add flaky sea salt and freshly cracked black peppercorns to taste. Whisk thoroughly for about 30 seconds.
07 -
Add the chopped flat-leaf parsley and diced sweet red onion to the beaten eggs. Whisk with a fork to combine.
08 -
Place a large skillet over medium-high heat and add 2 tablespoons of olive oil. When hot, pour in the egg mixture. Let it sit briefly before gently whisking. Continue to whisk and cook until the eggs are set to your preference.
09 -
Spoon the potato-sausage mixture into serving bowls, top with the parsley scrambled eggs, and serve immediately.
# Helpful Tips:
01 -
Start breakfast off with this hearty loaded bowl that combines savory skillet potatoes with fresh farm eggs and vegetables.