Description
This hearty Breakfast Bowl recipe combines crispy potatoes, flavorful ground turkey sausage, fluffy scrambled eggs, and sharp cheddar cheese. Perfect for a protein-packed morning meal, these bowls can be prepared ahead and stored in the fridge or freezer for convenient breakfasts throughout the week.
Ingredients
Scale
Breakfast Bowls Ingredients
- 1 pound Potatoes O’Brien
- 1 pound Ground Turkey Sausage
- 12 Eggs (Whole or Egg Whites)
- 1 cup Shredded Sharp Cheddar Cheese
Instructions
- Cook Potatoes: Prepare the Potatoes O’Brien following the package instructions. For air fryer method, cook the potatoes for 20 minutes at 390°F until crisp and golden.
- Brown Turkey Sausage: Heat a skillet over medium-high heat and brown the ground turkey sausage. Drain any excess grease if necessary.
- Clean Skillet: Once the sausage is cooked through, remove it from the skillet and set aside. Clean the skillet to prepare for cooking the eggs.
- Scramble Eggs: Return the skillet to medium-high heat, spray with non-stick cooking spray, and whisk the eggs as they cook. Continue stirring until the eggs are fully scrambled and cooked.
- Assemble Bowls: In serving containers or bowls, layer the cooked potatoes, browned turkey sausage, and scrambled eggs. Top each portion with shredded sharp cheddar cheese.
- Store or Serve: Cover the bowls with lids and place them in the refrigerator if consuming within a few days, or freeze for longer storage. Reheat before eating as desired.
Notes
- Using the air fryer for potatoes yields a crispy texture without extra oil.
- Drain turkey sausage well to reduce grease content and improve taste.
- The eggs can be scrambled with whole eggs or egg whites for a lighter option.
- These bowls can be prepared in advance and stored in the fridge for up to 3 days or frozen for up to 3 months.
- Reheat thoroughly in the microwave or oven before serving.
