Loaded Breakfast Bowl – A Hearty and Flavorful Start to Your Day

This Loaded Breakfast Bowl is the perfect way to kickstart your day with a combination of hearty potatoes, savory sausage, and farm-fresh scrambled eggs. With a medley of sautéed vegetables like zucchini, green bell peppers, and onions, and topped with fresh herbs, it’s a nutritious and satisfying meal that can be customized to your liking. Whether you're looking for a protein-packed breakfast or a flavorful vegetarian alternative, this recipe offers flexibility for everyone. You can even make it ahead of time for an easy, reheat-friendly meal.

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 pepper, to taste
  
  

For Parsley 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 pepper, to taste
  
  

Directions:

1. Place a large cast iron skillet over medium-high heat and add 1 tablespoon of EVOO.
   
   

2. Once the oil is hot, add the Italian sausage and break it apart with a spoon. Brown the sausage until fully cooked. Transfer it to a paper towel-lined plate to absorb excess oil.
   
   

3. In the same skillet, add the remaining 2-3 tablespoons of EVOO. Once the oil is hot, sauté the diced onion, scraping up the bits from the bottom of the skillet.
   
   

4. Add the russet and sweet potatoes to the skillet. Season with salt and pepper, and brown the potatoes on all sides.
   
   

5. Reduce heat to medium-low, cover the skillet with a tight-fitting lid, and cook the potatoes for 15-20 minutes until tender.
   
   

6. Add the diced zucchini, chopped bell pepper, and garlic to the skillet. Sauté for 5-7 minutes until the vegetables are tender.
   
   

7. Return the cooked sausage to the skillet and stir to combine. Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh herbs and serve hot.
   
   

8. For the scrambled eggs, crack the eggs into a bowl, adding salt and pepper to taste. Whisk thoroughly for about 30 seconds.
   
   

9. Stir in the chopped parsley and diced red onion.
   
   

10. In a separate skillet, heat 2 tablespoons of EVOO over medium-high heat. Once hot, pour in the egg mixture. Let it sit for a few seconds before gently stirring the eggs. Continue cooking until the eggs are scrambled to your preference.
    
    

11. Serve the scrambled eggs hot, along with the skillet potatoes.
    
    

Nutritional Value:

• Calories: 450 kcal
  
  

• Carbohydrates: 35g
  
  

• Protein: 22g
  
  

• Fat: 25g
  
  

• Saturated Fat: 6g
  
  

• Cholesterol: 340mg
  
  

• Sodium: 700mg
  
  

• Potassium: 1000mg
  
  

• Sugar: 7g
  
  

• Vitamin A: 1500 IU
  
  

• Vitamin C: 35mg
  
  

• Calcium: 50mg
  
  

• Iron: 4mg