Refresh your morning routine with these Crispy Potato Egg Ribbon Breakfast Bowls! Complete with crumbled sausage, peppers and onions, crispy potatoes, and soft egg ribbons for a deliciously filling make-ahead friendly meal.
What are the ingredients in these Crispy Potato Egg Ribbon Breakfast Bowls?
I’m loving this recipe because the ingredients are quite minimal for the flavor it packs. Honestly, I would order this at a restaurant and be very excited for its arrival. You just have to give it a try to believe me! Here’s a list of everything included in these breakfast bowls and a little note on each:
- potatoes – My personal preference for this meal prep is to use russet potatoes, but I do think any kind of potato you have on hand already would be fine to use.
- olive oil or avocado oil – For cooking all components of this recipe, you’ll need some oil; either olive oil or avocado oil will both work.
- kosher salt & fresh ground black pepper – If you know your breakfast sausage is particularly seasoned or salty, you can lay off these ingredients, but otherwise, I recommend kosher salt and fresh ground black pepper. Fine ground sea salt is also a good option.
- garlic powder – Regular minced garlic would burn and fall off in the air fryer, so using garlic powder to season the potatoes is the move.
- white onion & bell peppers – I love this combination for so many meals, but especially this breakfast bowl. A rough chop (bite sized) is totally fine, no need to dice them small.
- breakfast sausage – The winner for me is this Trader Joe’s Chicken Breakfast Sausage (pictured below). It’s easy to remove the casings, not overly seasoned, and comes in a 12 ounce package, which is perfect for this recipe.
- fennel seeds & red pepper flakes – These are both optional but really amp up the flavor, especially if your sausage is low on seasoning or you like it with a bit of spice.
- eggs – Four eggs will coat the bottom of a 12 inch nonstick pan perfectly. If you are using a 10 inch or 8 inch pan, please divide the eggs into two batches of 2 eggs each. This will ensure your egg pancake is thin enough to roll up and cut into ribbons.
- granulated sugar – While this is optional, I do usually add it in. It makes the eggs taste like they’re from a restaurant, and provides a really nice contrast to the rest of the savory salty ingredients. They are not sweet – there’s just a hint of sweetness in the background that takes the flavor up a notch!
- hot sauce – Is it a breakfast bowl without some kind of hot sauce involved? A great place to start is with some sriracha, but of course your favorite hot sauce works too: Tapatio, Cholula, Tabasco, etc.
Equipment needed to make this recipe:
There are a couple specific kitchen items I recommend using when you make this recipe:
- For the large nonstick pan, this GreenPan 12 inch Skillet (affiliate link!) it a good example. I love the GreenPan brand, and they have many color options and sets to choose from (I have 8- 10- and 12-inch versions in two colors, ha!). If you do not have a 12-inch non stick pan, use a smaller non stick pan and cook the eggs in two batches (2 eggs each). It’s important to keep the layer of egg thin so it cooks through and rolls easily.
- For a cutting board, I recommend this Greener Chef XL Bamboo Cutting Board (affiliate link!) for everything, except cutting raw meat. You can see it in the pictures on this post!
- For my chef’s knife, I recommend a Misen Chef’s Knife (affiliate link!) – super high quality while being affordable. I used this knife for everything including cutting the veggies before cooking, and slicing the egg ribbons.
- For meal prep containers, I used these 2 Compartment Glass Meal Prep Containers from Prep Naturals. I’ve had them for years and still use them for meals like this one where I want to keep things separate.
How to make Crispy Potato Egg Ribbon Breakfast Bowls:
For this recipe, you’ve got three components to prepare that all come together for the final meal: the potatoes, the sausage veggie mixture, and the egg ribbons. I’ll walk you through a details step by step here, or you scroll down to the recipe card for a more concise and printable version.
The potatoes take the longest, so it’s best to start them first. Roughly cube up your potatoes and then toss them in a bowl with half of the oil, all the garlic powder, and a generous seasoning of salt and pepper. Air fry them in a single layer at 400F for 25 minutes, tossing every 10 minutes, until crispy.
If you don’t have an air fryer, that’s okay! Another way to cook the potatoes is to use the oven. You can follow the detailed instructions from my Basic Oven Breakfast Potatoes, but all you have to do is cut and season the potatoes as directed here, then bake on a lined sheet pan at 425F for 30 minutes, stirring halfway through. Check that post for pictures!
While the potatoes cook, heat your large nonstick pan with 1/2 tablespoon of oil over medium heat. Add the onions and a pinch of salt to start. I like to give the onions a bit more time to color than the peppers.
Once the onions are just starting the colors, add the bell peppers and cook for another 3-4 minutes until they are starting to soften and color. Stir them occasionally and keep an eye out so they don’t burn (but a bit of color and charring is great!).
Next, add the sausage to the same pan, breaking it up into smaller pieces as it cooks. I removed all the chicken sausage from the casings in order to easily crumble it in the pan while cooking.
Add the optional fennel seeds and red pepper flakes to the pan, too. If your sausage has minimal seasoning, add a heavy sprinkle each of Italian seasoning and salt. Cook everything until the sausage is completely cooked through and well browned, stirring occasionally. A bit of charring is good and adds flavor.
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 adds flavor and helps keep the egg from sticking later. Transfer the cooked sausage and veggies to a bowl and set the hot pan off the heat so it can cool for a moment while you prepare the eggs.
Beat the eggs in a small bowl with the sugar and a pinch of salt until the sugar has dissolved. Next, heat the remaining 1/2 tablespoon oil in the same non-stick frying pan over low-medium heat in preparation to cook the egg.
Once the oil is shimmering, pour in the egg and swirl it around the pan so it forms a single layer. Be sure it’s cooking gently, and then cover with a lid and let it sit until just set. This should take about 2-3 minutes or so. When it’s done, loosen around the edges, then slide it out onto a cutting board and let it cool for 2 minutes.
Use clean hands to roll the egg pancake up as tightly as possible. Use a sharp knife to slice the roll into thin ribbons, about 1/2 inch wide or so. Try to cut at least 12 ribbons so each serving has at least 3 pieces. For these photos, I cut the roll into about 22 pieces, and each serving had 5 pieces. More is good too!
Divide the veggie sausage mixture and the potatoes between two compartments of a meal prep container, topping the vegetable mixture with the egg ribbons. You can always enjoy a serving now – store leftover portions in their containers with lids on in the fridge for up to 4 days.
Best tips for making these breakfast bowls at home:
Here are my best tips to help you make this recipe successfully in your own kitchen:
- When cooking the sausage and veggies, don’t be worried if you get some brown bits of food (fond) on the bottom of the pan. This is actually a good thing. Just be sure to use your wooden spoon to scrape it up as you cook. You can also drizzle a bit of broth or water on to help deglaze.
- Let the pan cool down off the heat for a minute or so while you beat the eggs, before you pour them in. This helps make sure they cook more gently.
- I will be honest: I’ve never had an issue with my egg pancake as long as I loosen the edges before sliding it out of the pan. But if you do, don’t fret! You can still fold up the eggs and slice them up for your meal preps. They don’t have to be perfect. Here’s another example of working egg ribbons into meals!
What to serve with Crispy Potato Egg Ribbon Breakfast Bowls:
This breakfast bowl was designed to be a complete meal that works on-the-go, but I think it would also be good with some avocado on top! Not required to enjoy though. Don’t forget to add your favorite hot sauce. If you want to add more calories, dump it all out into a tortilla and turn it into a breakfast burrito!
Ways to customize this recipe:
Here are a few ideas for ways to customize this breakfast bowl recipe:
- Protein options: Change up the protein with your favorite breakfast sausage, or use another option like bacon or soy chorizo (I love this for breakfast, similar to my Soy Chorizo Breakfast Burritos).
- Heat: There are options! Add another pepper to the bells, maybe a poblano, jalapeno, etc! You can also add some chili powder to the veggie and sausage mixture, or increase the red chili pepper flakes if you really like it hot.
- Seasoning: The potatoes can easily be changed up with an additional seasoning such as cumin, smoked paprika, Italian seasoning, or whatever you prefer.
Ways to meal prep this recipe:
This recipe was specifically designed for meal prep and makes an incredible complete breakfast meal (or any meal of the day!). I recommend cooking this recipe as directed and enjoying all the components together.
No, I would not recommend freezing this recipe.
Divide the cooked veggie sausage mixture and the crispy potatoes between two compartments of a meal prep container. Then top the vegetable mixture with the egg ribbons. Keeping them stored in separate compartments will make it easier to crisp up the potatoes in the air fryer when reheating the meal later. Store in the fridge for up to 4 days.
To serve from chilled, reheat the potatoes in the air fryer at 350F for 5 minutes to keep them crispy. Separately, 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! This would also reheat well in a HotLogic Mini Oven (affiliate link!), but again the potatoes would lose their crisp edges.
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Crispy Potato Egg Ribbon Breakfast Bowls
- Total Time55 minutes
- Yield4 servings 1x
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!
Equipment
2 Compartment Glass Meal Prep Containers
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Greener Chef XL Bamboo Cutting Board
Buy Now →(affiliate link!)
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).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Stovetop
Nutrition
- Serving Size: 1 bowl
- Calories: 387
- Fat: 35g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 26g
Did You Make This?
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Recipe developed by Rachel Phipps.
