This tasty breakfast bowl combines all your favorite breakfast goodies. Pan-fried potatoes, browned pork sausage, and scrambled eggs are topped with melty queso cheese, Pico de Gallo, avocado, and grape tomatoes.
Customize these bowls with sour cream, cilantro, guacamole, crisp bacon, or smoked ham to suit your taste. You can easily split the recipe in half for a couple or double it for eight people. If you like this tasty recipe, try breakfast burritos, egg frittata, and chile relleno casserole.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Potatoes: Yukon gold potatoes are my go-to because of their tender skins, but you can also use red potatoes or russets.
- Oil: Olive oil is the healthiest, but you can substitute vegetable or canola oil.
- Pork sausage: I use ground breakfast pork sausage, but you can use pork sausage links, chopped crispy cooked bacon, or diced smoked ham.
- Eggs: I use large eggs, but there is wiggle room here. If you use medium or small eggs, add 2-4 more, respectively.
- Cheese: Use any good melting cheese, such as queso quesadilla, cheddar, Monterey Jack, or a Mexican blend.
How to Make a Breakfast Bowl
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, combine the diced potatoes with a bit of olive oil, salt, and freshly ground black pepper. Heat a large skillet over medium heat and add the potatoes. Cook until golden brown and tender.
Meanwhile, brown the pork sausage in a separate skillet over medium heat. Plate the sausage. Remove all but a tablespoon of excess fat from the skillet. Beat the eggs in a small bowl with a tablespoon of water. Heat the pan over low heat and add the eggs. Using a spatula, move the cooked eggs away from the center of the skillet until all the eggs are cooked scramble-style.
Assemble the bowls by dividing the fried potatoes, browned pork sausage, scrambled eggs, and cheese equally. Top with sliced fresh avocado, Pico de Gallo, and halved grape tomatoes.
Preparations Tips
- You can cook the eggs any way you like. I find scrambled eggs the easiest to cook for a group, but this recipe is equally delicious with eggs over easy, sunny side up, poached, or soft-boiled.
- If Pico de Gallo is not your thing, try mango salsa, peach salsa, pineapple salsa, or salsa verde.
- For aesthetic purposes, brush the avocado wedge or chunks with lime or lemon juice to delay browning.
Recipe Variations
- Meat: try crispy-cooked bacon, chorizo, smoked ham, chicken sausage, breakfast steak, or smoked salmon.
- Vegetables: add sauteed mushrooms, onions, zucchini, or bell peppers.
- Other tasty tidbits: black beans, pickled red onions, black bean and corn salad, or pickled jalapenos.
More Egg Recipes
Breakfast Bowl
Ingredients
- 3 medium Yukon Gold potatoes diced
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black peppper
- ¾ lb ground pork sausage
- 6 large eggs
- 1 tablespoon cool water
- ½ cup queso quesadilla cheese
- ½ small avocado cut into chunks
- 1 cup Pico de Gallo
- 8 grape tomatoes or 1 small tomato diced
Instructions
- Combine the diced potatoes with 2 tablespoons of olive oil, salt, and freshly ground black pepper. Heat a large skillet over medium heat and add the potatoes. Cook until golden brown and tender.
- Meanwhile, brown the pork sausage in a separate skillet over medium heat. Plate the pork sausage and cover it to keep warm. Remove all but a tablespoon of excess fat.
- Beat the eggs in a small bowl with a tablespoon of water. Heat the pan over low heat and add the eggs. Using a spatula, move the cooked eggs away from the center of the skillet until all the eggs are cooked scramble style.
- Assemble the bowls by dividing the fried potatoes, browned pork sausage, scrambled eggs, and cheese equally. Top with sliced fresh avocado, Pico de Gallo, and halved grape tomatoes.
Notes
- Cook the eggs any way you like. I find scrambled eggs the easiest to cook for a group, but this recipe is equally delicious with eggs over easy, sunny side up, poached, and soft-boiled.
- If Pico de Gallo is not your thing, try mango salsa, peach salsa, pineapple salsa, or salsa verde.
- For aesthetic purposes, brush the avocado wedge or chunks with lime or lemon juice to delay browning.
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