Loaded Breakfast Bowl with Savory Sweet Potatoes and Parsley Scrambled Eggs Recipe

Introduction

This Loaded Breakfast Bowl combines savory sweet potatoes, spicy Italian sausage, and fresh parsley scrambled eggs for a hearty and flavorful morning meal. Perfect for weekend brunch or a satisfying start to any day.

Ingredients

• 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 peppercorns, to taste
• 2 tablespoons extra virgin olive oil (EVOO) for eggs
• 8 fresh farm eggs
• 3 tablespoons fresh flat-leaf parsley, chopped
• 3 tablespoons sweet red onion, diced

Instructions

1. Step 1: Place a large cast iron skillet over medium-high heat and add 1 tablespoon of extra virgin olive oil. When the oil is hot, add 1 pound of Italian sausage and break it apart with a spoon. Brown the sausage until cooked through, then transfer it to a plate lined with paper towels to absorb excess oil.
2. Step 2: Add the remaining 2-3 tablespoons of oil to the skillet with the sausage drippings. When hot, add the diced onion and sauté, scraping up browned bits from the pan.
3. Step 3: Add the cubed russet and sweet potatoes to the skillet. Season with flaky sea salt and freshly cracked black pepper. Brown the potatoes on all sides.
4. Step 4: Reduce heat to medium-low, cover the skillet with a tight-fitting lid, and cook for 15-20 minutes until potatoes are tender.
5. Step 5: Remove the lid, add diced zucchini, chopped bell pepper, and garlic. Sauté for 5-7 minutes until the vegetables are just tender.
6. Step 6: Return the cooked sausage to the skillet and stir to combine. Adjust seasoning with salt and pepper as needed. Serve hot.
7. Step 7: For the eggs, crack 8 eggs into a bowl, add salt and pepper, and whisk thoroughly for about 30 seconds.
8. Step 8: Add chopped parsley and diced sweet red onion to the eggs and gently whisk to combine.
9. Step 9: Heat 2 tablespoons of extra virgin olive oil in a skillet over medium-high heat. When hot, pour in the egg mixture and let sit for a few seconds before gently whisking.
10. Step 10: Cook eggs to your desired doneness, stirring gently until soft, medium, or hard scrambled. Adjust seasoning if needed, then serve hot alongside the skillet savory sweet potatoes and sausage.

Tips & Variations

• Swap Italian sausage for chorizo or turkey sausage for different flavor profiles.
• Add fresh herbs like thyme or cilantro for extra aroma and freshness.
• Include spinach or kale in the vegetable mix for added greens.
• Use red or white potatoes instead of russet for a slightly different texture.

Storage

Store leftover breakfast bowl components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. Scrambled eggs reheat best when cooked fresh, but can be warmed in short increments in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the sausage and add extra vegetables like mushrooms, spinach, or chickpeas to keep it hearty and nutritious.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free as is, just ensure the sausage you use does not contain any gluten fillers or additives.

Loaded Breakfast Bowl with Savory Sweet Potatoes and Parsley Scrambled Eggs Recipe

Print Recipe

★★★★★

4.9 from 106 reviews

This Loaded Breakfast Bowl features a hearty combination of skillet-cooked savory sweet potatoes with Italian sausage and vibrant sautéed vegetables, paired with fluffy parsley scrambled eggs. It’s a flavorful and satisfying morning meal perfect for any breakfast or brunch.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Skillet Savory Sweet 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 garlic, chopped
• 3–4 tablespoons extra virgin olive oil (EVOO) or avocado oil
• Flaky sea salt, to taste
• Freshly cracked black peppercorns, to taste

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 peppercorns, to taste

Instructions

1. Cook Italian Sausage: Place a large cast iron skillet over medium-high heat and add 1 tablespoon of EVOO. When the oil is hot, add the Italian sausage and break it apart with a spoon. Brown the sausage until fully cooked through. Once cooked, remove sausage from skillet and place on a paper towel-lined plate to drain excess oil.
2. Sauté Onions and Potatoes: Add remaining 2-3 tablespoons of EVOO to the skillet with the sausage drippings. When hot, add the diced onion and sauté, scraping up browned bits from the pan bottom for extra flavor. Add the cubed russet and sweet potatoes, seasoning with sea salt and black pepper. Brown the potatoes on all sides to develop a nice crust.
3. Simmer Potatoes: Lower heat to medium-low, cover the skillet with a tight-fitting lid, and cook for 15-20 minutes until potatoes are tender and cooked through.
4. Add Vegetables and Combine: Remove the lid and add the diced zucchini, chopped green bell pepper, and chopped garlic to the skillet. Sauté for 5-7 minutes until vegetables are just tender. Return cooked sausage to the skillet and stir everything together. Adjust seasoning with salt and pepper as needed. Keep hot until serving.
5. Prepare Parsley Scrambled Eggs: Crack the eggs into a bowl, season with flaky salt and black pepper, and whisk well for about 30 seconds. Stir in chopped parsley and diced sweet red onion until combined.
6. Cook Scrambled Eggs: Heat 2 tablespoons EVOO in a large skillet over medium-high heat. When hot, pour in egg mixture and allow it to sit briefly before gently whisking continuously to form soft curds. Cook to desired doneness—soft, medium, or firm. Season with additional salt and pepper if needed.
7. Serve: Spoon the savory sweet potato and sausage mixture into bowls, top with parsley scrambled eggs, and garnish with additional fresh herbs if desired. Serve hot for a filling and delicious breakfast bowl.

Notes

• For a spicier flavor, use spicy Italian sausage; sweet sausage works well for milder taste.
• Ensure potatoes are cut evenly for uniform cooking.
• Use a cast iron skillet if possible for better browning and flavor.
• Adjust the scramble texture by cooking eggs less or more to your preference.
• Fresh herbs such as parsley add freshness and color but can be substituted with cilantro or chives.
• Leftovers can be refrigerated and reheated gently on stovetop or microwave.

Keywords: breakfast bowl, savory sweet potatoes, Italian sausage, parsley scrambled eggs, skillet breakfast, hearty breakfast, easy brunch