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Grab and Go Breakfast Bowls

Grab and go breakfast bowls combine roasted, browned russet potatoes with pork sausage, softened vegetables, and softly scrambled eggs. Pack them with cheddar and salsa for a make-ahead breakfast that reheats in the microwave.
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 830
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 1.5 lb russet potatoes cut into 1/2-inch cubes
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the sausage and vegetables
  • 8 oz pork breakfast sausage
  • 0.5 red bell pepper medium, diced
  • 0.5 yellow onion medium, diced
For the eggs
  • 8 eggs large
  • 0.25 cup milk
  • 0.25 tsp kosher salt
  • 1 tbsp unsalted butter
For packing
  • 1 cup cheddar cheese shredded
  • 0.5 cup salsa

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 12-inch skillet
  • 4 microwave-safe 3-cup containers
  • 4 small lidded cups
  • 1 microwave

Method
 

Roast the potatoes
  1. Heat the oven to 425°F.
  2. Line a rimmed 18x13-inch baking sheet with parchment paper.
  3. Toss the potatoes with the olive oil, 1/2 teaspoon salt, and black pepper.
  4. Spread the potatoes in an even layer on the baking sheet.
  5. Roast for 25 to 30 minutes, stirring once halfway through, until the potatoes are tender and browned.
Cook the sausage and vegetables
  1. Cook the sausage in a 12-inch skillet over medium heat for 6 to 8 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  2. Transfer the sausage to a plate, leaving the drippings in the skillet.
  3. Cook the bell pepper and onion for 4 to 5 minutes until softened.
  4. Return the sausage to the skillet and stir.
Scramble the eggs
  1. Whisk the eggs with the milk and 1/4 teaspoon salt.
  2. Melt the butter in the skillet over medium-low heat.
  3. Add the eggs and cook, stirring gently, until set and they reach 160°F, about 4 to 6 minutes.
Pack the bowls
  1. Divide the potatoes, sausage mixture, and eggs among four microwave-safe 3-cup containers.
  2. Top each with 1/4 cup cheddar.
  3. Divide the salsa among four small lidded cups.
  4. Let the bowls cool.
  5. Refrigerate the bowls and the salsa within 2 hours; keep refrigerated for up to 4 days.
  6. To serve, microwave a bowl covered for 1 1/2 to 2 minutes, stirring halfway through, until heated to 165°F.
  7. Add the salsa.

Notes

For browned potatoes, spread them in an even layer without crowding the baking sheet. Refrigerate the bowls and salsa for up to 4 days; freezing is not recommended for the best potato and egg texture. For a pork-free option, use turkey breakfast sausage.