Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Toss the diced potatoes with olive oil, garlic powder, onion powder, paprika, salt, and black pepper.
Step 3. Spread the potatoes on a baking sheet in a single layer.
Step 4. Roast for 25 to 30 minutes, turning halfway through cooking, until golden brown and crispy.
Step 5. While the potatoes roast, heat 1 tablespoon olive oil in a skillet over medium-high heat.
Step 6. Add the sausage pieces and cook for 6 to 8 minutes, turning occasionally, until browned and lightly caramelized.
Step 7. Sprinkle the sausage with paprika and black pepper during the final minute of cooking.
Step 8. In a bowl, whisk together the eggs, milk, salt, and black pepper.
Step 9. Melt the butter in a nonstick skillet over medium-low heat.
Step 10. Pour in the egg mixture and cook gently, stirring frequently, until soft and fluffy curds form.
Step 11. Remove the potatoes from the oven and toss with fresh parsley.
Step 12. Arrange the scrambled eggs, crispy potatoes, sausage, and tomato slices on serving plates.
Step 13. Sprinkle with dried parsley flakes and serve immediately.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Reheat the sausage and potatoes in a skillet or air fryer to maintain their crisp texture.
Warm the scrambled eggs gently in the microwave at 50% power or in a skillet over low heat.
Store tomato slices separately and serve fresh when possible.
For meal prep, portion the sausage, potatoes, and eggs into individual containers for easy grab-and-go breakfasts.
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