Sausage & Egg Breakfast Bowls

Serves

5 (one per family member)

Ingredients

• 1 lb Rocky Ridge Farm country sausage
• 10 large eggs
• 1/2 cup milk (optional, for fluffier eggs)
• 2 medium potatoes, diced (or 1–2 cups frozen hash browns)
• 1 bell pepper, diced
• 1 small onion, diced
• 1 cup shredded cheddar cheese
• 1 tablespoon butter or oil
• Salt and pepper, to taste
• Optional toppings: salsa, sour cream, green onions, avocado

Instructions

1. Cook the sausage: In a large skillet over medium heat, cook sausage until browned and cooked through. Remove from skillet and set aside.
2. Cook the vegetables: In the same skillet, add butter or oil. Sauté onions, bell peppers, and potatoes until tender and lightly browned (~8–10 minutes).
3. Scramble the eggs: In a bowl, whisk eggs with milk, salt, and pepper. Pour eggs into the skillet with the veggies. Stir gently over medium-low heat until eggs are cooked but still soft.
4. Combine: Stir the cooked sausage back into the skillet with eggs and veggies. Mix until evenly distributed.
5. Add cheese: Sprinkle cheddar on top and allow it to melt slightly.
6. Serve: Divide into bowls and top with optional extras like salsa, sour cream, green onions, or avocado.

Tips / Variations

• Meal prep hack: Cook the sausage and roast the potatoes ahead of time on Sunday. Each morning, just scramble eggs and reheat the prepped ingredients.
• Extra veggies: Spinach, mushrooms, or zucchini work well.
• Make it low-carb: Skip the potatoes and add more peppers or greens.