Breakfast Bowl

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Processed with VSCO with 6 preset

What day is it?! Hump Day! (I love that commercial haha) To help get us through the week I thought I would share one of our favorite breakfast for dinner options that we made just this past weekend. We love to throw together some potatoes, veggies, breakfast sausage, and eggs into a bowl for a quick and hearty breakfast or dinner. We usually roast a big batch of vegetables for me to pack with lunches throughout the week, so we were able to use our leftovers for Sunday night.

You can use a mix of whichever vegetables you like best; here I used cauliflower, broccoli, butternut squash, mushrooms, red peppers, and red onion. I use these with quinoa or rice throughout the week, usually mixing with a homemade sauce. But you may have favorites you want to use.



While those are cooking, cook your breakfast sausage in a non stick skillet with some olive oil. We like to use the leftover oil from cooking the meat to fry our potatoes with. You could also use tator tots as well, Trader Joes has a huge bag you can keep stored in your freezer!

Cook your egg to preference, fry, scrambled, or poached, anyway will taste delicious. We poached our eggs in the microwave, and only one "blew up", so we considered it a success. Since Sunday was packed full with work and errands, this breakfast bowl was hearty and filling. Breakfast for dinner is a popular night in our house, but you could also make this for brunch over the weekend! (Especially if you are entertaining.) The recipe will say this takes 1 hour and 15 minutes, but if you buy vegetables already prepped, and you move faster than I do in the kitchen, this could be quicker.



Breakfast Bowl

Roasted Vegetables

  • 1 Head of broccoli

  • 1 Large red pepper

  • 1 Head of Cauliflower

  • 1 Pound Butternut Squash

  • 1/4 Red Onion

  • 1/2 Cup Mushrooms

  • 1/2 teaspoon coriander

  • 1 teaspoon cumin

  • 1/2 teaspoon chilipowder

  • 2 Tbsp Olive Oil

Protein Options

  • 1 pound Breakfast Sausage

  • 2 Eggs (Scrambled, fried, or poached)

Fried Potatoes

  • 2 Large potatoes (Cut into small bite size pieces )

  • 1 Tbsp Olive oil


  • Salsa

  • Cheese of choice

  • Scallions

  1. Pre-heat oven to 400 degrees

  2. Cut up all vegetables, mix in spices, and place on baking sheet to roast for 30 minutes. Wait to add broccoli and mushrooms until 15 minutes left so to not overcook.

  3. Cook sausage in a non-stick skillet for 10 minutes or until done. Place on separate plate, leaving oil in the pan for potatoes. Cook the potatoes in the skillet for 10 to 20 minutes or until done. (Crispy on the outside!)

  4. Fix eggs as desired, whether scrambled, fried, or poached. If scrambling, will need more than 2 eggs, we usually suggest 2 eggs per person.

  5. Once all vegetables are cooked, meat and eggs completed, and potatoes fried, place the potatoes in the bottom of the bowl. Add in your vegetables, sausage, and eggs. Then top off with cheese, salsa, and scallions. Enjoy!

Any tips or suggestions for your favorite breakfast bowl?