Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Toss the diced potatoes with olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
Step 3. Spread the potatoes evenly on a baking sheet.
Step 4. Roast for 25–30 minutes, turning halfway through, until golden brown and crispy.
Step 5. While the potatoes cook, heat the vegetable oil in a large skillet over medium heat.
Step 6. Add the sausages and cook for 8–10 minutes, turning frequently until browned and fully cooked.
Step 7. Transfer the sausages to a plate and keep warm.
Step 8. In a bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder.
Step 9. Melt the butter in a nonstick skillet over medium-low heat.
Step 10. Pour the egg mixture into the skillet.
Step 11. Gently stir the eggs with a spatula as they begin to set.
Step 12. Continue cooking until the eggs are soft, fluffy, and just cooked through.
Step 13. Remove the eggs from the heat immediately to prevent overcooking.
Step 14. Remove the potatoes from the oven and sprinkle with chopped chives or parsley.
Step 15. Arrange the scrambled eggs, sausages, and home fries on serving plates.
Step 16. Garnish with additional herbs if desired and serve immediately.
Storage and Reheating Tips
Store leftover sausages, eggs, and potatoes separately in airtight containers in the refrigerator for up to 3 days.
Reheat sausages in a skillet or microwave until heated through.
Warm scrambled eggs gently over low heat or at 50% microwave power to maintain their texture.
Reheat home fries in an oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispness.
For the best breakfast experience, prepare scrambled eggs fresh when possible.
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