This loaded breakfast bowl includes fresh farm eggs, veggies, and skillet potatoes.
Start breakfast off the right way with this delicious breakfast recipe. Let’s do this!
Loaded Breakfast Bowl
I am crazy about food, so I make no apologies! Although I love food in general, breakfast foods are my jam!
When I was younger, I was all about the sweet stuff. Freshly baked cinnamon rolls with strawberry cream cheese icing or a sky-high stack of buttery, fluffy in the middle, and crispy around the edges pancakes drizzled with my favorite Michigan maple syrup could always get the business.
However, now the savory foods make me drool, and I enjoy breakfast bowls because, like most recipes, there are no hard and fast rules about the ingredients.
For me, it’s all about what I have readily available, like:
- farm fresh eggs, avocado, lots of veggies like sweet, mild, or hot peppers, squash, sweet potatoes, zucchini, kale, collard greens, red or sweet onions, tons of garlic, and fresh parsley or cilantro
- crispy bacon, spicy sausage, chorizo, pork belly, leftover turkey, steak, and chicken or salmon
- grains like brown rice, quinoa, wheat berries, hemp hearts, buckwheat, or bulgar
You can go in so many directions when you create breakfast bowls that you will love!
Skillet Potatoes get the business when you add spicy Italian sausage with zucchini and green bell peppers!
Our Loaded Breakfast Bowls are filled with items I had on hand, and they turned out pretty good!
Lots of veggies with protein from Italian sausage and fresh farm eggs.
Dietary Recommendations for this recipe
If you are eating Keto, skip the potatoes and add roasted cauliflower, rutabaga, or turnips to this recipe. It will be a great addition to your weekly meal plan.
But if you’re vegetarian, skip the sausage.
And if you’re vegan, subtract the sausage and eggs and add garlicky chickpeas or herb pan-roasted tofu!
The bottom line is, do you.
And remember, almost any recipe can be adjusted to meet your specific goals and needs. Until next time, see you in the kitchen!
How to Make a Loaded Breakfast Bowl
Ingredients for Savory Sweet & Russet Skillet Potatoes
- 2 medium russet potatoes, cut into cubes
- 1 large sweet potato, cut into cubes
- 1 pound spicy or sweet Italian sausage
- 1 cup zucchini, diced
- 1 large green bell pepper, chopped
- 1 medium yellow or white onion, diced
- 2-3 cloves of garlic, chopped
- 3-4 tablespoons extra virgin olive oil (EVOO) or avocado oil
- Flaky sea salt, to taste
- Freshly cracked black peppercorns to taste
Directions:
- Place a large cast iron skillet over medium-high heat and add one tablespoon of extra virgin olive oil (EVOO).
- When the oil is hot, add 1 pound of Italian sausage and break it apart with a spoon.
- Brown the sausage until it is cooked through. When the sausage is finished cooking, spoon it onto a plate lined with a paper towel to absorb the excess oil.
- Add the remaining 2-3 tablespoons of EVOO to the skillet with the sausage drippings. When the oil is hot, add one medium diced onion and sauté, scraping up the bits on the bottom of the skillet.
- Add two medium russet potatoes and one large sweet potato cut into cubes to the skillet. Season with flaky sea salt and freshly cracked black peppercorns to taste. Brown the potatoes on all sides.
- Turn the heat to medium-low and place a tight-fitting lid over the skillet, continuing to cook for 15-20 minutes until the potatoes are tender.
- Remove the lid and add 1 cup of diced zucchini, one chopped green bell pepper, and 2-3 chopped cloves of garlic to the skillet. Sauté everything together for 5-7 minutes until the vegetables are tender.
- Return the cooked sausage to the skillet and stir to combine. Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with fresh herbs if desired.
Parsley Scrambled Eggs & Sweet Red Onions
Ingredients:
- 2 tablespoons extra virgin olive oil (EVOO)
- 8 fresh farm eggs
- 3 tablespoons fresh flat-leaf parsley, chopped
- 3 tablespoons sweet red onion, diced
- Flaky sea salt, to taste
- Freshly cracked black peppercorns to taste
Directions:
- Into a bowl, crack 8 fresh farm eggs and discard the shells.
- Add flaky sea salt and freshly cracked black peppercorns to taste.
- Whisk the eggs thoroughly for about 30 seconds.
- Add the chopped flat-leaf parsley and diced sweet red onion. Whisk with a fork to combine.
- Place a large skillet over medium-high heat and add 2 tablespoons of EVOO.
- When the oil is hot, pour in the egg mixture. Let it sit for a few seconds before gently whisking the eggs.
- Continue to whisk and cook until the eggs are set to your preference: soft, medium, or hard scrambled.
- Taste and adjust seasoning if necessary.
- Spoon onto a plate and serve hot with the skillet potatoes.
Toppings to add to your loaded breakfast bowl:
- fresh lime
- avocado
- jalapeno pepper
What’s your favorite food? I want to hear all about it! I am revisiting these incredibly dope and effortlessly delicious Breakfast Bowls I made a few weeks ago. I need to make more!
More breakfast recipes:
Breakfast Recipes to Fuel Your Day
Loaded Breakfast Bowl
Ingredients
Ingredients for Skillet Savory Sweet Potatoes
- 2 medium russet potatoes cut into cubes
- 1 large sweet potato cut into cubes
- 1 pound spicy or sweet Italian sausage
- 1 cup zucchini diced
- 1 large green bell pepper chopped
- 1 medium yellow or white onion diced
- 2-3 cloves of garlic chopped
- 3-4 tablespoons extra virgin olive oil EVOO or avocado oil
- Flaky sea salt to taste
- Freshly cracked black peppercorns to taste
Ingredients for Parsely Scrambled Eggs
- 2 tablespoons extra virgin olive oil EVOO
- 8 fresh farm eggs
- 3 tablespoons fresh flat-leaf parsley chopped
- 3 tablespoons sweet red onion diced
- Flaky sea salt to taste
- Freshly cracked black peppercorns to taste
Instructions
Directions for Skillet Savory Sweet Potatoes
- Place a large cast iron skillet over medium-high heat and add 1 tablespoon of extra virgin olive oil (EVOO).
- When the oil is hot, add 1 pound of Italian sausage and break it apart with a spoon.
- Brown the sausage until it is cooked through. When the sausage is finished cooking, spoon it onto a plate lined with a paper towel to absorb the excess oil.
- Add the remaining 2-3 tablespoons of EVOO to the skillet with the sausage drippings. When the oil is hot, add 1 medium diced onion and sauté, scraping up the bits on the bottom of the skillet.
- Add 2 medium russet potatoes and 1 large sweet potato, both cut into cubes, to the skillet. Season with flaky sea salt and freshly cracked black peppercorns to taste. Brown the potatoes on all sides.
- Turn the heat to medium-low and place a tight-fitting lid over the skillet, continuing to cook for 15-20 minutes until the potatoes are tender.
- Remove the lid and add 1 cup of diced zucchini, 1 chopped green bell pepper, and 2-3 chopped cloves of garlic to the skillet. Sauté everything together for 5-7 minutes until the vegetables are just tender.
- Return the cooked sausage to the skillet and stir to combine. Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with fresh herbs if desired.
Directions for Parsely Scrambled Eggs
- Into a bowl, crack 8 fresh farm eggs and discard the shells.
- Add flaky sea salt and freshly cracked black peppercorns to taste.
- Whisk the eggs thoroughly for about 30 seconds.
- Add the chopped flat-leaf parsley and diced sweet red onion. Whisk with a fork to combine.
- Place a large skillet over medium-high heat and add 2 tablespoons of EVOO.
- When the oil is hot, pour in the egg mixture. Let it sit for a few seconds before starting to gently whisk the eggs.
- Continue to whisk and cook until the eggs are set to your preference: soft, medium, or hard scrambled.
- Taste and adjust seasoning if necessary.
- Spoon onto a plate and serve hot.
Nutrition
Created 2/2019 | Updated 8/2024
Rob says
This recipe was quite tasty. However, there’s no mention of the garlic, bell pepper and zucchini in the recipe instructions. I added the peppers after the onions had cooked for a few minutes and added the zucchini to brown near the end. It turned out really well.
T Worthey says
Thanks, Rob for stopping by and for the feedback. We added the recipe card at the bottom with complete directions. We’re glad to hear you enjoyed this breakfast bowl- so much savory flavor!