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Loaded Breakfast Bowl Delight

Featured in Start Your Day Right.

Enjoy a satisfying and hearty breakfast featuring skillet-made savory sweet potatoes and flavorful parsley scrambled eggs. The potatoes are perfectly tender with crispy edges, mixed with sausage and vibrant veggies like zucchini, bell pepper, and onion. The eggs are light and fluffy, enhanced with fresh parsley and sweet red onion. This dish combines wholesome ingredients for a balanced and filling meal to start your day right.

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Recipes Fives Halima
Updated on Sat, 24 May 2025 20:38:02 GMT
A bowl of food with meat, vegetables and eggs. Pin it
A bowl of food with meat, vegetables and eggs. | tastystanza.com

This hearty loaded breakfast bowl combines savory skillet potatoes, Italian sausage, fresh vegetables, and herb-flecked scrambled eggs for a complete morning meal that will keep you energized until lunch. The combination of russet and sweet potatoes creates the perfect balance of textures and flavors.

I first created this breakfast bowl when hosting a family gathering at our cabin. Everyone grabbed seconds, and now it's our go-to weekend tradition when we have overnight guests. The combination of crispy potatoes, savory sausage, and fluffy eggs never disappoints.

Ingredients

  • Russet potatoes: Provide the perfect crispy exterior and fluffy interior. Look for firm potatoes without green spots or sprouts
  • Sweet potatoes: Add natural sweetness and extra nutrients. Choose orange-fleshed varieties for best flavor
  • Italian sausage: Brings rich flavor to the dish. Select high-quality sausage from a local butcher when possible
  • Zucchini: Adds freshness and moisture. Pick small to medium zucchini for best flavor
  • Bell pepper: Contributes color and crunch. Look for firm peppers with shiny skin
  • Yellow onion: Creates the aromatic base. Choose firm onions with tight, papery skin
  • Fresh garlic: Infuses the dish with essential flavor. Use fresh cloves rather than pre-minced for best results
  • Extra virgin olive oil: Helps develop flavor and crispy edges. A good quality oil makes a difference
  • Farm-fresh eggs: Create fluffy, flavorful scrambled eggs. Local eggs have richer yolks and better taste
  • Fresh parsley: Brightens the eggs with color and flavor. Flat-leaf variety has more intense flavor than curly
  • Sweet red onion: Adds mild bite to the eggs. Look for firm onions with no soft spots

Step-by-Step Instructions

Brown the sausage:
Heat olive oil in a large cast iron skillet over medium-high heat until shimmering. Add Italian sausage and break it apart with a wooden spoon into bite-sized pieces. Cook for 7 to 9 minutes until nicely browned and cooked through, stirring occasionally. Transfer to a paper towel-lined plate to drain excess fat.
Sauté the onions:
Add more olive oil to the same skillet with the sausage drippings. When hot, add diced onion and cook for 3 to 4 minutes until translucent, scraping up any browned bits from the bottom of the pan. These bits add tremendous flavor to the dish.
Cook the potatoes:
Add both russet and sweet potato cubes to the skillet. Season generously with flaky sea salt and freshly cracked black pepper. Cook for about 5 minutes, stirring occasionally, until potatoes begin to brown on several sides. Cover with a tight-fitting lid, reduce heat to medium-low, and cook for 15 to 20 minutes until potatoes are fork-tender but not mushy.
Add the vegetables:
Remove the lid and add diced zucchini, chopped bell pepper, and minced garlic to the skillet. Sauté for 5 to 7 minutes until vegetables are just tender but still retain some bite. The vegetables should be colorful and not overcooked.
Reincorporate the sausage:
Return the cooked sausage to the skillet and stir to combine all ingredients thoroughly. Taste and adjust seasoning with additional salt and pepper if needed. Keep warm while preparing the eggs.
Prepare the egg mixture:
In a large bowl, crack fresh eggs and season with salt and pepper. Whisk vigorously for about 30 seconds until well blended and slightly frothy. Fold in the chopped parsley and diced sweet red onion until evenly distributed.
Cook the eggs:
Heat olive oil in a separate skillet over medium-high heat until shimmering but not smoking. Pour in the egg mixture and let it set for about 10 seconds. Begin gently folding the eggs with a silicone spatula, creating large, soft curds. Cook for 2 to 3 minutes until eggs are just set but still slightly glossy and moist.
Assemble the bowl:
Spoon a generous portion of the potato and sausage mixture into each bowl. Top with a portion of the parsley scrambled eggs. Serve immediately while everything is hot and at its peak flavor.
A bowl of food with meat, vegetables, and avocado. Pin it
A bowl of food with meat, vegetables, and avocado. | tastystanza.com

The sweet potatoes in this recipe are my secret ingredient for breakfast success. My grandmother always added them to her morning hash, saying they brought a touch of natural sweetness that balanced the savory elements. Every time I make this dish, I think of Sunday mornings in her kitchen.

Make-Ahead Options

You can prepare the potato and sausage mixture up to two days in advance. Store in an airtight container in the refrigerator and reheat in a skillet with a splash of water to help steam and rejuvenate the potatoes. The eggs are best made fresh just before serving, as reheated scrambled eggs can become rubbery.

Ingredient Substitutions

Feel free to swap the Italian sausage for chicken sausage, ground turkey, or even plant-based sausage for a lighter option. Butternut squash can replace sweet potatoes during fall months. For a dairy addition, try folding a quarter cup of goat cheese or sharp cheddar into the eggs just before they finish cooking. Red bell peppers can substitute for green for a sweeter flavor profile.

Serving Suggestions

This breakfast bowl pairs wonderfully with sliced avocado, a dollop of salsa, or a spoonful of Greek yogurt on top. For a complete brunch spread, serve alongside fresh fruit, crispy bacon, and warm tortillas. A dash of hot sauce or a sprinkle of everything bagel seasoning adds an extra flavor dimension for those who enjoy a bit more punch.

Frequently Asked Questions

→ Can I use different types of potatoes?

Yes, you can substitute russet or sweet potatoes with red or Yukon gold potatoes for a similar texture and flavor.

→ What is the best type of sausage for this dish?

Both spicy and sweet Italian sausage work well. Choose based on your flavor preference.

→ Can I make the eggs without parsley?

Absolutely! You can skip parsley or replace it with other herbs like chives or cilantro for a different twist.

→ How do I prevent the eggs from overcooking?

Cook the eggs over medium heat and continuously whisk them gently until they reach your desired consistency.

→ Can I prepare this dish in advance?

While it’s best served fresh, you can cook the potatoes and sausage ahead of time. Reheat and add freshly scrambled eggs before serving.

Loaded Breakfast Bowl Keys

Hearty bowl combining potatoes, sausage, and parsley-infused scrambled eggs.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: merry

Category: Breakfast

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (1 breakfast bowl)

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Skillet Savory Sweet Potatoes

01 2 medium russet potatoes, cut into cubes
02 1 large sweet potato, cut into cubes
03 1 pound spicy or sweet Italian sausage
04 1 cup zucchini, diced
05 1 large green bell pepper, chopped
06 1 medium yellow or white onion, diced
07 2-3 cloves garlic, chopped
08 3-4 tablespoons extra virgin olive oil (EVOO) or avocado oil
09 Flaky sea salt, to taste
10 Freshly cracked black peppercorns, to taste

→ Parsley Scrambled Eggs

11 2 tablespoons extra virgin olive oil (EVOO)
12 8 fresh farm eggs
13 3 tablespoons fresh flat-leaf parsley, chopped
14 3 tablespoons sweet red onion, diced
15 Flaky sea salt, to taste
16 Freshly cracked black peppercorns, to taste

Instructions

Step 01

Place a large cast iron skillet over medium-high heat and add 1 tablespoon of EVOO. When the oil is hot, add Italian sausage and break it apart with a spoon. Brown the sausage until cooked through. Transfer to a plate lined with a paper towel to absorb excess oil.

Step 02

Add remaining 2-3 tablespoons of EVOO to the skillet with the sausage drippings. When hot, add diced onion and sauté while scraping the skillet bottom. Add cubed russet and sweet potatoes, season with salt and pepper, and brown on all sides. Cover with a lid, reduce heat to medium-low, and cook for 15-20 minutes until tender.

Step 03

Remove the lid and add diced zucchini, chopped green bell pepper, and chopped garlic to the skillet. Sauté everything together for 5-7 minutes until the vegetables are tender.

Step 04

Return the cooked sausage to the skillet and stir well. Adjust seasoning with additional salt and pepper if needed. Serve hot and garnish with fresh herbs if desired.

Step 05

In a bowl, crack the eggs and discard the shells. Add salt and pepper to taste, then whisk thoroughly for 30 seconds. Mix in parsley and diced red onion, stirring to combine.

Step 06

Heat a large skillet over medium-high heat and add EVOO. When hot, pour in the egg mixture. Let it sit momentarily, then gently whisk the eggs as they cook. Continue whisking until the eggs reach your preferred doneness. Taste and adjust seasoning as necessary. Serve hot.

Tools You'll Need

  • Large cast iron skillet
  • Large skillet
  • Whisk
  • Mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 25.8 g
  • Total Carbohydrate: 35.2 g
  • Protein: 22.5 g