Hearty Sausage & Eggs Breakfast with Crispy Potatoes

Instructions

Step 1: Preheat your oven to 400 degrees F. Toss your diced potatoes with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper on a baking sheet.

Step 2: Roast the potatoes for 20 to 25 minutes, stirring halfway through, until golden brown and crispy on the edges.

Step 3: While the potatoes roast, heat 1 tsp olive oil in a large skillet over medium-high heat. Add your sliced sausages and cook for 5 to 7 minutes until browned and heated through. Season with black pepper and garlic powder, then set aside on a plate.

Step 4: In a bowl, whisk together your 4 eggs and 2 tbsp milk with a pinch of salt and pepper.

Step 5: Melt 1 tbsp butter in the same skillet over medium heat. Pour in the egg mixture and gently scramble until soft, fluffy curds form, about 3 to 4 minutes.

Step 6: Sprinkle the shredded cheddar cheese over the eggs and fold gently until melted, about 1 minute.

Step 7: Assemble your plate by arranging the scrambled eggs, sausage slices, and crispy roasted potatoes together. Garnish with fresh parsley and serve immediately.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sausage and potatoes keep best, while the eggs are creamiest when fresh.

To reheat, warm the sausage and potatoes in a skillet over medium heat for 3 to 4 minutes until heated through. Reheat scrambled eggs gently in the microwave in 20-second intervals to avoid drying them out.

For meal prep, cook the sausage and potatoes ahead and store separately from the eggs. Scramble the eggs fresh each morning for the best texture and taste.