Super Simple, Easy and Filling Breakfast Bowls

These breakfast bowls are super simple to make and fill you right up. Make them ahead and pop them in the microwave for a quick breakfast. Or, if you have a bit more time in the morning, you can make all the separate components except the eggs ahead of time. Toss them all into a skillet to heat up and top off with freshly scrambled eggs.

Since we made this for dozens of service members, we baked our eggs! You can find that recipe here.

But if you are making them for about 4-5 people, no need to bake them.

As I sat down to type up this blog post, I realized I needed photos! So I whipped up another batch for brunch (OH NO! Life as a food blogger is SO hard!)

These are amazing for breakfast, but can be eaten for ANY meal. A quick reheat for lunch or a great breakfast for dinner meal!

Ingredients

Potatoes

The base of this dish is the humble potato. In the United States I would use a simple russet potato. Here in Okinawa, we have what is called “baking potatoes”. These potatoes are almost a cross between a russet and a waxy yellow potato. That means that you can honestly use any potato you would like. I would use 1 medium potato per person.

Onion, Garlic and Bell Pepper

Potatoes O’Brien is essentially what we are making here. Those potatoes have sautéed onion, bell pepper and garlic. For a colorful dish, choose multi colored bell peppers. You can also use a red onion if you wish, but I stick with simple yellow onions.

Sausage

Any bulk breakfast type sausage will work. I do not prefer spicy sausages so I used a mild country sausage. I like Jimmy Dean, but use your favorite brand. Make sure it’s bulk sausage like this and not links.

Eggs

Here in Okinawa the eggs at the grocery store are beautiful! Although, they come in packs of 10 which was a fun cultural difference to discover. The yolks are bright orange and beautiful! Use the best quality eggs you can afford. You won’t be sorry.

Butter

In this recipe we are using the butter to scramble our eggs. If I can help it, I never buy salted butter. I prefer to control the amount of salt going into a dish and start with sweet cream butter. Again, use the best quality you can afford.

Sharp Cheddar Cheese

Any cheese you prefer will work in this recipe. I prefer a sharp cheddar because it has such a distinct flavor and it stands up to the starchiness of the potato.

Instructions

Prep Ingredients

Potatoes

My preferred short cut for potatoes is to par cook them in the microwave. Scrub the potatoes very well and poke them all over with a sharp pairing knife. Place them in the microwave and cook on high for 5 minutes. Very carefully flip the potatoes over and cook for another 5 minutes. Continue to flip and cook until the potatoes give when squeezed.

Very carefully remove the potatoes from the microwave and cut them in half to release the steam. Allow the potatoes to cool until you are able to safely handle them. Then cut the potatoes into cubes.

Set the potatoes aside and clean your knife and cutting board.

Peppers, onions and Garlic

Cut the bell peppers and onions into a medium dice. Set aside.

Mince the garlic.

Cook All Components

Potatoes O’Brien

Heat 1 tbs of olive oil in a large cast iron skill over medium-high heat. Once the oil is shimmering, add the minced garlic and cook about 30 seconds until fragrant and just barely starting to get color.

Add the chopped onion and bell peppers. Add salt, pepper, onion powder and garlic powder and sauté 1-2 minutes until the bell peppers and onions start to get some caramelization.

Add the par cooked and diced potatoes. Cook in a single layer to ensure even browning and cooking. Continue to cook until the potatoes are fork tender and evenly browned. Turn heat off.

Sausage

Meanwhile, cook bulk sausage in another skillet or cast iron pan over medium high heat. Break the sausage up while cooking. Cook until no pink remains. Remove from heat. Drain off any excess fat if needed. Turn heat off.

Eggs

For these bowls you can cook the eggs “to order” for each person. I actually prefer over easy eggs (or as Mini-Me used to call them ‘butt cheek eggs’!!!) But everyone else wanted scrambled so I just did scrambled for sake of ease.

Melt 1-2 tbs of butter in a cast iron pan set over medium heat. You do not want the heat too high when we are cooking eggs.

Crack 2 eggs per person into a bowl and using a fork whip the eggs. When we are whipping the eggs, think of making a circle with your wrist. We are beating the eggs onto themselves and incorporating air into the eggs.

Despite popular belief, you don’t need to add anything to eggs when you go to scramble them. Simply whip them up for a minute or so, add them to the melted butter and sprinkle some salt and pepper if desired.

As the eggs start to cook around the edges, use your fork to drag the cooked egg into the center of the pan. The uncooked egg will pool into the void created and continue to cook. Continue this until it no longer pools. At this point, gently stir the eggs to ensure the eggs are evenly cooked.

Cheese

Shred your cheese of choice and set aside.

Assemble Your Bowls

Now the fun part! Assemble your bowls!

A layer of Potatoes O’Brien

A layer of cooked sausage

A layer of scrambled eggs Or eggs cooked to your preference.

Topped off with CHEESE!

These are SO good. I’ve eaten them three times this week!

Super Simple Breakfast Bowls

Print Recipe

Tender potatoes, sweet peppers, flavorful sausage, fluffy eggs and creamy cheese all come together in this hearty breakfast bowl that is super simple and easy to make.

Course Breakfast

Cuisine American

Keyword breakfast, breakfast bowls, cheese, eggs, potato, sausage

Servings 4 People

Equipment

• 3 Cast Iron skillets Varying sizes (or any skillets)
• 1 Fork
• 1 Chefs Knife
• 1 Cutting Board

Ingredients

• 2-4 Each Potatoes 3-4 depending on size. Small, use 4 medium use 3. Large, use 2.
• 1 Large Bell Pepper If you want a variety of color, use 1/4 of each color.
• 1/2 Medium Yellow Onion
• 1 Clove Garlic
• 2 Tbs Oilve Oil
• 1 Tsp Salt Divided
• 1/2 Tsp Black pepper Ground, divided
• 1/2 Tsp Garlic powder
• 1/2 Tsp Onion Powder
• 1 Pound Bulk Sausage Mild or breakfast
• 2 Tbs Unsalted Butter
• 8 Large Eggs
• 4 Oz Sharp Cheddar Cheese

Instructions

• Scrub the potatoes very well until no dirt or debris remain.
• Using a small paring knife, or a fork, poke holes all over the washed potatoes.
• Microwave at 50% power for 3 minutes. Rotate the potatoes and cook on 50% power for 3 minutes more. Continue until the potatoes give when squeezed.
• Set the potatoes aside for 5 minutes.
• Dice the onion and bell pepper. Mince the garlic.
• Cut the potatoes in half and if needed, allow them to cool until you can handle them. Then cut the potatoes into cubes.
• Add 1 tbs of olive oil to a large, hot cast iron skillet.
• Allow the oil to heat long enough to shimmer. Add garlic and cook for up to 30 seconds. You want a bit of color to start, but you do not want it to brown.
• Add the onion and bell peppers. Cook for about 30 seconds. Add 1/2 tsp salt, 1/4 tsp pepper, garlic powder and onion powder. Sauté 1-2 minutes until the bell peppers and onion start to get some color.
• Push all the onions and peppers to one side. Add the remaining 1 tbs of olive oil and allow it to heat. Add the cubed potatoes and stir to combine.
• Cook the potato mixture in a single layer, stirring occasionally. Cook until the potatoes are fork tender and they are evenly browned. Turn off heat. Taste and add any salt, pepper, garlic powder or onion powder as needed to taste.
• Meanwhile, cook the sausage in a separate pan. Use tongs or a fork to break the sausage up while it is cooking. Cook until no pink remains. Turn off heat.
• Melt 2 tbs of butter in a small, well seasoned cast iron skillet over medium heat. Do not overheat the pan. Crack the eggs into a bowl. Using a fork, whip the eggs by keeping fork parallel to the bottom of the bowl and rotate wrist in a circular motion. Pour whipped eggs into the melted butter. Sprinkle with remaining 1/2 tsp salt and 1/4 tsp pepper.
• Allow the eggs to gently cook along the edges. Using the fork, drag the cooked egg into the center of the pan. Allow the uncooked egg to pool into the void. Continue to do this until no more eggs pool into the void. At this point, you can gently stir the eggs and cook until desired doneness. Remove from heat to avoid overcooking.
• Assemble your bowls! Divide the potatoes evenly between 4-6 bowls depending on how hungry everyone is. Next, evenly distribute the cooked sausage. Then the eggs, then top off with shredded cheese.
• Enjoy immediately while still hot.