Quick and Easy Breakfast Bowl
This quick and easy breakfast bowl is a great option for when you need a low-prep breakfast, and adaptable for people who don’t like eggs. It’s mild but flavorful and even nutritious! I know this is going to be a repeat recipe for you.
Wanna know something crazy? I’m not a huge fan of breakfast and I’m even less of a fan of eggs. In fact, I gag when I try to eat by themselves! I know, I know. My future husband thinks I’m insane. His favorite food is eggs, so I can see why he thinks I’m slightly crazy. However, his favorite version of a taco is putting shredded chicken with barbecue sauce on a corn tortilla, adding some hot sauce and cheese, and calling it a day. It’s nothing compared to my delicious slow cooker pork tacos, and I think he’s slightly crazy, too, but I’m glad he loves it!
Since I’m not in love with the idea of breakfast foods, when I do eat breakfast it HAS to be good. (If you’ve never been to Shady Maple for breakfast, I highly suggest you check it out. Even if you’re not from Central Pennsylvania, it’s totally worth the trip) This breakfast bowl is just that: So, so good. But it’s also ridiculously easy and you’ll have it prepped in less than 10 minutes. It’s a really nice recipe to make on the fly but it also works well if you’re doing weekly meal prep. It’s incredibly kid-friendly as well and a good way to sneak in some veggies for the kiddos who don’t eat veggies all that often.
This recipe includes:
- Frozen hash browns
- Diced onions
- Diced green bell pepper
- Pre-cooked breakfast sausage links
- Eggs
- Shredded cheese
- Sriracha sauce (honestly the best part of this recipe)
How versatile is this breakfast bowl?
It’s SO versatile and customizable! You can switch out or leave out just about any of the ingredients and it will still be good.
Ingredients you’ll use for this recipe:
Eggs: Did you know Lancaster County, Pennsylvania is the largest producer of eggs in the country?? So cool! Unfortunately, it doesn’t change the fact that I can’t stand them. So, if you are allergic to eggs or can’t stand them (like me), you can add less or leave them out all together. You can even change the type of eggs you add if you do like eggs but don’t want regular, old scrambled eggs. French scrambled, poached, hard-boiled, and sunny side up (or dippy eggs as they’re called here in Central Pennsylvania) eggs all would work well. This recipe does not call for dairy in the scrambled eggs, but if you like yours with some kind of dairy, feel free to add it in!
Vegetables: If onions or peppers are a no-go, you can also leave those out, or even substitute the onions for something milder like scallions (green onions) or shallots. Red peppers instead of green peppers are also an easy swap. You can also easily add in other veggies like mushrooms and tomatoes.
Fat: If you want a nice boost of flavor, you could also think about switching out the olive oil for some butter (I LOVE Kerrygold butter) and even adding some butter before scrambling your eggs.
Meat: My favorite meat to use is Jones Farm turkey sausage links. I just let them thaw and cut them up into smaller pieces, but you can also use ground turkey, ground Italian or country sausage, or whatever meat your heart desires! Cooking up a slice or two of bacon and adding it in would also really enhance the flavor of this breakfast bowl.
Potatoes: I absolutely love the frozen hashbrown patties because they get so, so crispy, but if you don’t like them or don’t have access to them, frozen cubed potatoes and frozen shredded potatoes work well, too. They will probably just need a little longer to cook than the frozen hashbrown patties. Another idea is to use tater tots!
Equipment Needed:
I love this recipe because there is very little equipment that you need. Here’s what it requires:
- Good quality knife
- Cutting board
- Skillet
- Wooden spoon or food turner/spatula
That’s it!
How to Make the Breakfast Bowl
As I’ve mentioned, this recipe is so easy and everything comes together in about ten minutes. The best part is that it all gets cooked and mixed together in one skillet so there’s very little cleanup. It’s great.
1. Fry up your potatoes. The hash brown patties already contain oil, so I don’t add any fat until I add my veggies and meat. You’ll definitely want to use a non-stick pan or spray a light coating of cooking spray if you don’t have one. You don’t want to much fat at this point or the hashbrown patties could turn out a little soggy. The patties get cooked on medium until they soften and can be broken apart. You’ll want to add some salt and pepper for extra flavor.
2. Sauté the veggies and sausage. This is when I add the fat. The heat stays on medium. If you’re using pre-cooked sausage links, thaw and slice them before adding them in. Really, this only helps to disperse the ingredients. If you’re using uncooked sausage and/or bacon, you’ll need to cook that first and set it aside until you’re ready to use it. Add it back in during this step.
3. Prepare your eggs. Traditionally, scrambled eggs are used in this recipe. I make them pretty simply by just whisking and adding some salt and pepper, but if you want to go a little crazy and change them up! You honestly could use just about any kind of eggs. If you’re using traditional scrambled, simply create a space in your skillet to one side, add a little more fat if you want to, and scramble them up.
4. Mix it all together. After the eggs are cooked, stir everything together! Let it all cook for just another minute or two.
5. Assemble. Pour out your breakfast bowl into a plate or bowl and get excited, because the good stuff comes next.
6. Add the fun stuff. It’s time to sprinkle on the shredded cheese and load up on the sriracha!
Easy and Delicious Breakfast Bowl
Equipment
- Chef's knife
- Cutting board
- Non-stick skillet
- Wooden spoon or food turner/spatula
Ingredients
- 2 frozen hashbrown patties
- 1 tbsp vegetable or olive oil
- 1/4 sweet onion, diced, about 1/3 cup
- 1/4 green bell pepper, diced
- 1/4 lb ground breakfast sausage OR
- 5 pre-cooked sausage links
- 1-2 eggs, whisked
- Salt and pepper, to taste
- 3 tbsp shredded Colby jack cheese Optional
- Sriracha sauce, to taste Optional
Instructions
- If using uncooked sausage, brown in a pan, drain the fat, and set aside.
- Heat a non-stick skillet to medium. When hot, add the hashbrown patties. Flip to the other side after about three minutes. Flip one or two more times, until the hashbrown patties begin to soften and you can break them apart with a wooden spoon or food turner/spatula.
- Chop up the hashbrowns until in small pieces, then push to the side.
- Add oil, onion, and green pepper, and mix all together with the hashbrowns.
- If using pre-cooked sausage links, cut into smaller pieces and add to the mixture.
- While the mixture is cooking, whisk your eggs in a small bowl. Add a few pinches of salt and pepper to taste.
- Cook until the onions and peppers are softened and the hashbrowns are crispy and golden brown. Add salt and pepper to taste.
- Push the mixture to one side and add the eggs on the other. Scramble the eggs until cooked to desired consistency.
- After eggs are cooked, mix everything together, then assemble on a plate or in a bowl.
- Add cheese and sriracha on top.
Notes
- While this recipe only makes one serving, it can easily be doubled, tripled, or quadrupled to be used for meal prep. If making ahead, store in an airtight container in the fridge. It’ll keep for a few days.
- If making ahead, leave off the sriracha until just before searching.
- In order to save time, chop your veggies and cook or chop your sausage before making the recipe. You can do this a few days ahead, or even freeze the ingredients!
