Ingredients:

  • 1.5 lbs Yukon Gold potatoes, diced into ½ inch cubes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 lb ground breakfast sausage
  • 8 large eggs, lightly beaten
  • ¼ cup milk
  • 1 cup shredded sharp cheddar cheese
  • 3 stalks green onions, thinly sliced

Instructions:

  1. Preheat oven to 400°F (200°C). Toss diced potatoes on a rimmed sheet pan with olive oil, garlic powder, paprika, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, flipping halfway through, until golden-brown.
  2. Place ground sausage in a cold skillet over medium-high heat. Brown the meat, breaking it into small crumbles, until no longer pink. Remove sausage from the pan and set aside, reserving the rendered fat in the skillet.
  3. Lower skillet heat to medium-low. Pour in beaten eggs and milk. Use a silicone spatula to gently push eggs from edges to center to create large, soft curds. Remove from heat when eggs are 90% cooked.
  4. Fold the cooked sausage and shredded cheddar cheese into the scrambled eggs until the cheese is melted.
  5. Divide roasted potatoes evenly among 6 airtight meal prep containers. Top each with the egg and sausage mixture.
  6. Garnish each bowl with sliced green onions.