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.

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.

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.