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Sausage And Potato Breakfast Meal Prep Bowls

Sausage and potato breakfast meal prep bowls pair roasted Yukon gold potatoes with browned pork sausage, soft scrambled eggs, and shredded cheddar. Cook the potatoes at 425°F and portion everything into microwave-safe containers for up to 4 days of breakfasts.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 1.5 lb Yukon gold potatoes cut into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper
For the sausage
  • 1 lb pork breakfast sausage bulk
For the eggs
  • 8 eggs large
  • 2 tbsp milk
  • 0.25 tsp kosher salt
  • 1 tbsp butter
For the bowls
  • 1 cup cheddar cheese shredded

Equipment

  • 1 large rimmed baking sheet
  • 1 12-inch skillet
  • 4 microwave-safe meal-prep containers

Method
 

Roast the potatoes
  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the potatoes with the olive oil, kosher salt, smoked paprika, and black pepper.
  4. Spread the potatoes in a single layer on the baking sheet.
  5. Roast for 30–35 minutes, turning once, until browned and tender.
Cook the sausage
  1. Cook the sausage in a 12-inch skillet over medium heat for 8–10 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  2. Transfer the sausage to a plate and drain excess fat from the skillet.
Cook the eggs
  1. Whisk the eggs, milk, and kosher salt in a medium bowl.
  2. Wipe out the skillet and melt the butter in it over medium-low heat.
  3. Pour in the egg mixture and cook, stirring gently, for 3–5 minutes until softly set and the eggs reach 160°F.
Assemble the bowls
  1. Divide the potatoes, sausage, eggs, and cheddar among four microwave-safe meal-prep containers.
  2. Cool the bowls for no more than 2 hours.
  3. Cover and refrigerate for up to 4 days.
  4. Reheat each portion, loosely covered, in the microwave for 1 1/2–2 minutes, stirring halfway, until it reaches 165°F.

Notes

Cut the potatoes into even 1/2-inch cubes so they roast at the same rate. Refrigerate covered for up to 4 days; freezing is not recommended because the eggs and potatoes may change texture. For a dairy-free swap, use unsweetened non-dairy milk and dairy-free butter and cheddar.