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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.