Easy and Delicious Breakfast Bowl
This go-to breakfast bowl is a great option for when you need a quick breakfast that’s easy to prep. It’s also adaptable for people who don’t like eggs. It’s mild but flavorful and even nutritious!
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!