Homemade Sausage Breakfast Bowls
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You are going to love these homemade sausage breakfast bowls. My daughter loves those frozen Jimmy Dean ones you can get from the store. These homemade ones are even better.
These homemade sausage breakfast bowls begin with a base of Obrien hashbrowns. You can cook them however you prefer to. I don’t like doing them stove top because I’m already at the stove for the sausage and eggs. Now, I prefer to cook them in my air fryer or in the oven. I have included how to do this in the recipe.
Next is sausage. You can brown up whatever breakfast sausage you like, but I use the already cooked Jimmy Dean turkey sausage crumbles. I just brown them in the pan for a few minutes. Then set the crumbles aside and use the same pan for the eggs.
Once you assemble these easy breakfast bowls, you can eat them immediately. Or you can place them in freezer safe containers and refrigerate or freeze for breakfast for later.
Ingredients for Homemade Sausage Breakfast Bowls
- OLIVE OIL
- FROZEN O’BRIEN HASH BROWNS
- JIMMY DEAN’S FULLY COOKED TURKEY SAUSAGE CRUMBLES
- 50% LESS FAT SHREDDED CHEDDAR CHEESE
- LARGE EGGS
- SALT AND PEPPER
Instructions for Homemade Sausage Breakfast Bowls
First, Let’s Get Those Hash Browns Golden and Crispy:
Preheat Power: Get your oven roaring at 450°F (232°C). This high heat is key to achieving that perfect crispy exterior.
Coat the Spuds: In a large bowl, toss your hash browns with olive oil until every shred is nicely coated. This helps them crisp up beautifully in the oven.
Sheet Pan Prep: Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
Golden Brown Perfection: Divide the oiled hash browns evenly between the two prepared baking sheets, spreading them in a single layer. This ensures even cooking and maximum crispiness.
Bake It Up: Pop those sheets into the preheated oven and bake for 15 minutes.
Flip for Success: After 15 minutes, carefully flip the hash browns with a spatula. If you’re baking in the oven, continue baking for another 10 minutes, or until they’re a deep golden brown and wonderfully crispy. Keep a close eye on them and check for crispness every 5 minutes after the initial flip – ovens can vary!
Meanwhile, Let’s Cook Up the Savory Goodness:
Brown the Sausage: Heat a nonstick large skillet over medium-high heat. Add your sausage crumbles and cook until they’re nicely warmed through and browned. If using a different kind of sausage be sure to drain off any excess grease
Keep it Cozy: Once cooked, remove the sausage from the skillet and set it aside, keeping it warm.
Now for the Fluffy Eggs and Melty Cheese:
Whisk it Well: In a medium-sized bowl, whisk together your eggs with a pinch of salt and black pepper until they’re well combined and slightly frothy. This ensures a light and airy scramble.
Eggcellent Scramble: Using the same skillet you cooked the sausage in (hello, easy cleanup!), pour the whisked eggs into the pan. Cook, stirring occasionally, until the eggs are set but still slightly moist – you want them fluffy, not dry.
Cheesy Finish: Remove the skillet from the heat and sprinkle the scrambled eggs generously with your favorite shredded cheese. Cover the pan and let it sit for a minute or two until the cheese is beautifully melted and gooey.
Bowl Assembly: Now for the grand finale! Divide the crispy baked potatoes, browned sausage crumbles, and cheesy scrambled eggs evenly among six bowls.
Freezer-Friendly Make-Ahead Breakfast Bowls: If you want to meal prep breakfast bowls for busy mornings, divide the assembled ingredients among six freezer-safe containers. These bowls will keep well in the refrigerator for up to 4-5 days or in the freezer for up to 3 months.
Frequently Asked Questions
Can I customize the protein?
Absolutely! Feel free to swap the sausage for cooked bacon, diced ham, or any other protein you enjoy. You’ll want to cook it separately until heated through.
Can I add vegetables to these bowls?
Definitely! Sautéed onions, bell peppers, mushrooms, or spinach would be delicious additions. You can cook them alongside the sausage or add them to the bowls during assembly.
What kind of cheese works best for the eggs?
Cheddar, Monterey Jack, Colby, or a blend all melt well and taste great with breakfast bowls. Use your favorite!
Can I add toppings to these bowls?
Absolutely! Fresh salsa, avocado slices, sour cream, hot sauce, or chopped green onions would be fantastic toppings to add after reheating.
What’s the best way to prevent the eggs from being rubbery when reheated?
Cooking the eggs until just set and slightly moist initially can help prevent them from becoming too rubbery after reheating. Avoid overcooking them in the first place.
FOR MORE RECIPES LIKE THIS, TRY:
- Hashbrown Breakfast Casserole
- Breakfast Skillet
- Bacon and Eggs Breakfast Bowls
- Copycat Chick-fil-A Hashbrown Scramble Bowls
Homemade Sausage Breakfast Bowls
Real Mom Kitchen
Equipment
Ingredients
- 1 tsp olive oil
- 32 oz pkg O'brien hash browns
- 9 oz. Jimmy Dean’s fully cooked turkey sausage crumbles
- 1 cup 50% less fat shredded cheddar cheese
- 10 large eggs
- Kosher salt and pepper to taste
Instructions
- Preheat oven to 450 degrees.
- In a large bowl, toss the hash browns with the olive oil until well combined.
- Line two large cookie sheets with parchment paper. Divide and spread the hash browns in a single layer on the two baking sheets. Bake at 450 degrees for 15 minutes in oven. Turn and bake for another 10 minutes if cooking in the oven and cook at 5 minute intervals until they are crispy and deep golden brown.
- Meanwhile, heat a large nonstick skillet over medium high heat and warm the sausage crumbles until warmed and browned. Set aside and keep warm.
- In a medium sized bowl whisk together eggs with some salt and black pepper until well blended. Using the same pan as the sausage, add the eggs into pan and cook to scrambled egg. Remove from heat and sprinkle with cheese. Cover and allow cheese to melt.
- To prepare the bowls, divide the potatoes, sausage, scrambled eggs between six bowl. To serve later divide between six freezer safe containers. These will store in the refrigerator for up to 4-5 days or in the freezer for up to 3 months.
- To reheat, remove from the freezer. Heat in the microwave for 1 1/2 minutes, or until heated through. From the refrigerator warm for about 45 seconds until heated.
Notes
Nutrition
This recipe is adapted from The Pound Dropper.
