Kickstart your morning with a hearty, satisfying breakfast that’s bursting with flavor! Loaded Breakfast Bowl is a Savory Breakfast Bowl packed with crispy skillet potatoes, fresh farm eggs, savory sausage, and vibrant veggies. This hearty breakfast bowl is perfect for busy mornings, weekend brunches, or meal prep for the week. With endless ways to customize, this veggie-packed breakfast is a delicious way to fuel your day. Let’s make this Loaded Breakfast Bowl and enjoy its wholesome goodness!
Why You’ll Love Loaded Breakfast Bowl
- Flavor-Packed: This Loaded Breakfast Bowl combines savory sausage and fresh veggies.
- Customizable: Use whatever ingredients you have for a unique protein breakfast skillet.
- Meal Prep Friendly: Make ahead for quick, hearty breakfast bowl mornings.
- Hearty and Filling: Protein and veggies keep you satisfied all day.
- Quick to Make: Ready in under 45 minutes for a veggie-packed breakfast.
Ingredients for Loaded Breakfast Bowl
Here’s what you’ll need for this hearty breakfast bowl (serves 4):
Skillet Potatoes and Sausage:
- 2 medium russet potatoes, cubed (about 2 cups / 300g)
- 1 large sweet potato, cubed (about 1.5 cups / 200g)
- 1 lb (450g) spicy or sweet Italian sausage
- 1 cup (120g) zucchini, diced
- 1 large green bell pepper, chopped
- 1 medium yellow onion, diced
- 2–3 cloves garlic, chopped
- 3–4 tbsp extra virgin olive oil or avocado oil
- Flaky sea salt, to taste
- Freshly cracked black pepper, to taste
Scrambled Eggs:
- 8 large fresh farm eggs
- 3 tbsp fresh flat-leaf parsley, chopped
- 3 tbsp sweet red onion, diced
- 2 tbsp extra virgin olive oil
- Flaky sea salt, to taste
- Freshly cracked black pepper, to taste
Topping (Optional):
- Sliced avocado
- Fresh lime wedges
- Sliced jalapeño
- Shredded cheddar, crumbled feta, or queso fresco
Equipment
- Large cast iron skillet (12-inch recommended)
- Medium skillet (for eggs)
- Mixing bowl
- Whisk or fork
- Spatula or wooden spoon
Ingredient Tips
- Potatoes: Cube evenly for consistent cooking in this Loaded Breakfast Bowl.
- Sausage: Swap for chorizo or bacon for a different protein breakfast skillet flavor.
- Eggs: Fresh farm eggs add richness to this veggie-packed breakfast; use egg whites for a lighter option.
- Veggies: Substitute kale, spinach, or red peppers for variety in this hearty breakfast bowl.
- Oil: Avocado oil adds a neutral flavor, but olive oil works well too.
Directions for Loaded Breakfast Bowl
Let’s make this Loaded Breakfast Bowl—a perfect protein breakfast skillet!
Prep the Skillet Potatoes and Sausage
- I heat a 12-inch cast iron skillet over medium-high and add 1 tbsp olive oil.
- I cook 1 lb Italian sausage, breaking it apart, until browned and cooked through (about 6–8 minutes).
- I transfer the sausage to a paper towel-lined plate.
- I add 2–3 tbsp oil to the skillet, sauté 1 diced onion, then add 2 cubed russet potatoes and 1 cubed sweet potato, seasoning with salt and pepper.
- I brown the potatoes, then cover and cook on medium-low for 15–20 minutes until tender.
- I add 1 cup diced zucchini, 1 chopped bell pepper, and 2–3 chopped garlic cloves, cooking for 5–7 minutes.
- I return the sausage to the skillet, stir, and adjust seasoning for this veggie-packed breakfast.
Make the Scrambled Eggs
- In a bowl, I whisk 8 eggs with salt, pepper, 3 tbsp chopped parsley, and 3 tbsp diced red onion.
- I heat a medium skillet over medium-high with 2 tbsp olive oil, pour in the egg mixture, and cook, stirring gently, until set to my preference (soft, medium, or hard, about 3–5 minutes) for this hearty breakfast bowl.
Assemble and Serve
- I divide the potato-sausage mixture into 4 bowls, top with scrambled eggs, and add optional toppings like avocado, lime wedges, jalapeños, or cheese, savoring this protein breakfast skillet.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: ~40–45 minutes
- Servings: 4 (about 1.5 cups per serving)
- Calories: ~550–600 kcal per serving
- Macros per Serving: 40g carbs, 25g protein, 30g fat, 5g fiber
Variations for Loaded Breakfast Bowl
Try these twists on this veggie-packed breakfast:
- Keto: Skip potatoes and use roasted cauliflower, inspired by Food and Tips’ Crispy Parmesan Air Fryer Chicken Tenderloins.
- Vegetarian: Omit sausage for a meat-free hearty breakfast bowl.
- Vegan: Skip sausage and eggs, adding chickpeas or tofu for a vegan protein breakfast skillet.
- Grain Addition: Mix in cooked quinoa or brown rice for extra heartiness.
- Spicy Kick: Add extra jalapeños or hot sauce, inspired by Food and Tips’ Roasted Jalapeno Popper Grilled Cheese.
Serving Ideas:
- Pair with Food and Tips’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with Food and Tips’ Vanilla Raspberry Iced Latte for a light pairing.
- Enjoy with Food and Tips’ High-Protein Banana Bread Baked Oatmeal for a hearty brunch.
Storage
- I store components (potatoes, sausage, eggs) separately in airtight containers in the fridge for 3–4 days.
- I freeze the potato-sausage mixture for up to 2 months, avoiding freezing eggs to prevent a rubbery texture.
- I reheat potatoes and sausage in a skillet with a splash of oil for crispness or microwave in 30-second intervals, and reheat eggs gently in the microwave.
- I add fresh toppings like avocado or lime before serving this veggie-packed breakfast.
Serving Tips
- Presentation: Serve this Loaded Breakfast Bowl in wide bowls for a rustic look.
- Garnish: Add fresh herbs, avocado slices, or cheese for vibrant appeal.
- Pairing: Pair with a side salad or Food and Tips’ Coconut Cooler for balance.
- Portion Size: 1.5 cups per person for a filling meal.
- Occasions: Perfect for breakfast, brunch, or meal-prep mornings.
FAQs About Loaded Breakfast Bowl
Here are answers to common questions about this dish:
Can I make it ahead?
Prepare components separately and refrigerate for up to 24 hours, assembling fresh for the best Loaded Breakfast Bowl texture.
Can I use different veggies?
Yes, try kale, spinach, or red peppers for a custom veggie-packed breakfast.
How do I make it vegan?
Skip sausage and eggs, using chickpeas or tofu for a vegan protein breakfast skillet.
Can I freeze the eggs?
Avoid freezing eggs, as they may turn rubbery; freeze only the potato-sausage mix for this hearty breakfast bowl.
What other proteins can I use?
Swap sausage for bacon, chorizo, or leftover chicken for a varied protein breakfast skillet.
More Delicious Breakfast Recipes You’ll Love
- High Protein Pumpkin Muffins: A Nutritious Breakfast Treat
- Cottage Cheese Eggs Breakfast
- Cheesy Potato Egg Scramble: A Hearty Breakfast Recipe
Conclusion
Loaded Breakfast Bowl is a savory, customizable breakfast that’s easy to make and packed with flavor. This veggie-packed breakfast is perfect for any morning. Whip up this protein breakfast skillet, share with loved ones, and enjoy its hearty, wholesome deliciousness!
Loaded Breakfast Bowl
Loaded Breakfast Bowl is a savory, customizable breakfast that’s easy to make and packed with flavor. This veggie-packed breakfast is perfect for any morning. Whip up this protein breakfast skillet, share with loved ones, and enjoy its hearty, wholesome deliciousness!
Ingredients
For the Skillet Potatoes and Sausage:
- 2 medium russet potatoes cubed (about 2 cups / 300g)
- 1 large sweet potato cubed (about 1.5 cups / 200g)
- 1 lb 450g spicy or sweet Italian sausage
- 1 cup 120g zucchini, diced
- 1 large green bell pepper chopped
- 1 medium yellow onion diced
- 2 –3 cloves garlic chopped
- 3 –4 tbsp extra virgin olive oil or avocado oil
- Flaky sea salt to taste
- Freshly cracked black pepper to taste
For the Scrambled Eggs:
- 8 large fresh farm eggs
- 3 tbsp fresh flat-leaf parsley chopped
- 3 tbsp sweet red onion diced
- 2 tbsp extra virgin olive oil
- Flaky sea salt to taste
- Freshly cracked black pepper to taste
For Topping (Optional):
- Sliced avocado
- Fresh lime wedges
- Sliced jalapeño
- Shredded cheddar crumbled feta, or queso fresco
Instructions
Prep the Skillet Potatoes and Sausage
- I heat a 12-inch cast iron skillet over medium-high and add 1 tbsp olive oil. I cook 1 lb Italian sausage, breaking it apart, until browned and cooked through (about 6–8 minutes). I transfer the sausage to a paper towel-lined plate. I add 2–3 tbsp oil to the skillet, sauté 1 diced onion, then add 2 cubed russet potatoes and 1 cubed sweet potato, seasoning with salt and pepper. I brown the potatoes, then cover and cook on medium-low for 15–20 minutes until tender. I add 1 cup diced zucchini, 1 chopped bell pepper, and 2–3 chopped garlic cloves, cooking for 5–7 minutes. I return the sausage to the skillet, stir, and adjust seasoning for this veggie-packed breakfast.
Make the Scrambled Eggs
- In a bowl, I whisk 8 eggs with salt, pepper, 3 tbsp chopped parsley, and 3 tbsp diced red onion. I heat a medium skillet over medium-high with 2 tbsp olive oil, pour in the egg mixture, and cook, stirring gently, until set to my preference (soft, medium, or hard, about 3–5 minutes) for this hearty breakfast bowl.
Assemble and Serve
- I divide the potato-sausage mixture into 4 bowls, top with scrambled eggs, and add optional toppings like avocado, lime wedges, jalapeños, or cheese, savoring this protein breakfast skillet.
Notes
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