Loaded Breakfast Bowl with Savory Sweet Potatoes and Parsley Scrambled Eggs Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
