2 Compartment Glass Meal Prep Containers
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Crispy Potato Egg Ribbon Breakfast Bowls
Yield: 4 servings 1x
Prep: 15 minutesCook: 40 minutesTotal: 55 minutes
Units:
Scale:
Ingredients
- 3 cups diced potatoes (3 small or 2 medium potatoes)
- 2 tablespoon olive oil or avocado oil (divided)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fresh ground black pepper
- 1 medium white onion, chopped
- 2 bell peppers, seeds and stem removed, chopped (red or green)
- 12 ounces breakfast sausage, casings removed
- 1/2 teaspoon fennel seeds (optional)
- 1/4 teaspoon red pepper flakes
- 4 eggs
- 1/4 teaspoon granulated sugar (optional)
- sriracha or other hot sauce, to serve
Instructions
- Cook the potatoes: Toss the potatoes (~3 cups diced) with 1 tablespoon of the oil, garlic powder (1/4 teaspoon) and a generous seasoning of salt and pepper. Air fry at 400F for 25 minutes, tossing every 10 minutes, until crispy. Alternatively, use the oven to make a batch of Basic Oven Breakfast Potatoes: Cut and season as directed, then bake at 425F for 30 minutes, stirring halfway through.
- Cook the veggies: While the potatoes cook, heat 1/2 tablespoon of oil in a large (12-inch preferred), non-stick skillet over a medium heat. Add the onions (1 medium, chopped) and a pinch of salt, then cook until soft and just starting to color (about 3 minutes). Add the bell peppers (2, chopped) and cook for another 3-4 minutes until they start to soften and color.
- Add the sausage: Add the sausage (12 ounces, casings removed) to the same pan, breaking it up into smaller pieces as it cooks. Add the optional fennel seeds (1/2 teaspoon) and red pepper flakes (1/4 teaspoon) to the pan. Cook until the sausage is cooked through and well browned, stirring occasionally. A bit of charring is good and adds flavor. If your sausage has minimal seasoning, add a heavy sprinkle each of Italian seasoning and salt. Scrape the bottom of the pan to remove the brown bits as the sausage cooks – add a drizzle of water or broth to help deglaze if needed (this helps keep the egg from sticking later). Transfer the cooked sausage and veggies to a bowl.
- Cook the egg: Set the pan off the heat while you beat the eggs (4) in a small bowl with the sugar (1/4 teaspoon) and a pinch of salt (~1/4 teaspoon) until the sugar has dissolved. Heat the remaining 1/2 tablespoon oil in the same non-stick frying pan over low-medium heat. Once the oil is shimmering, pour in the egg and swirl around the pan so it forms a single layer. Be sure it’s cooking gently, and cover with a lid or a baking sheet until it is just set (about 2 minutes or so). Loosen around the edges and then slide out onto a cutting board and let it cool for 2 minutes.
- If you do not have a 12-inch non stick pan, use a smaller non stick pan and cook the egg pancakes in two batches (2 eggs each). It’s important to keep the layer of egg thin so it cooks through and rolls easily.
- Cut into ribbons: Roll the egg pancake as tightly as possible, then use a sharp knife to slice the roll into thin ribbons. Try to cut at least 12 ribbons so each serving has at least 3 pieces. More is good too!
- Meal prep it: Divide the cooked veggie sausage mixture and the crispy potatoes between two compartments of a meal prep container, topping the vegetable mixture with the egg ribbons. To serve from chilled, reheat the potatoes in the air fryer at 350F for 5 minutes to keep them crispy, and reheat the sausage and egg in the microwave at 30 second intervals until heated through. Alternatively, you can microwave the entire meal prep, the potatoes won’t stay crispy but will still taste delicious!
Notes
Sausage: My preferred sausage for this meal prep is the Trader Joe’s Chicken Breakfast Sausage (pictured in the post). But any breakfast sausage will work.
For an extra hit of vegetables or if you have some to use up, feel free to wilt a generous handful of spinach in the veggie mixture once the sausage has browned. Nutrition information estimated with My Fitness Pal (using chicken breakfast sausage).
Nutrition Information
- Serving Size: 1 bowl
- Calories: 387
- Fat: 35g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 26g