Breakfast Egg Scramble Bowl

Eggs, sausage, potatoes, mushrooms and cheddar make a hearty breakfast bowl with everything mixed together.

This is a good use for leftover cooked potatoes, which cut several minutes from the cooking time.

Prep Time: 10 minutes
Cook Time: 18 minutes

Helpful For

High Protein, Hearty Breakfast, One-Pan

May Help If You’re Feeling

really hungry, wanting a savory breakfast, using leftover potatoes

Directions

1. Heat 1 teaspoon oil in a large skillet over medium heat.
2. Add 1 cup diced cooked potatoes and 1 cup sliced mushrooms. Cook until hot and lightly browned.
3. Add 4 oz cooked crumbled breakfast sausage and heat through.
4. Whisk 4 eggs and pour them into the skillet. Stir gently until the eggs are fully set.
5. Sprinkle 1/2 cup shredded cheddar over the top, cover for 1 minute to melt, then divide between two bowls.

Serving Suggestions

Storage

Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat until steaming hot.

Safety Note

Use fully cooked sausage and cook eggs until set.

Variations

Meatless Bowl

Leave out the sausage and add an extra cup of vegetables.

Nutrition assumes half of the recipe made with 4 eggs, 4 oz breakfast sausage, 1 cup cooked potato, 1 cup mushrooms, 1/2 cup cheddar and 1 tsp oil.

Servings

2

Serving Size

1 bowl

Estimated Nutrition Per Serving

Calories: 520, Total Fat: 34 g, Saturated Fat: 14 g, Trans Fat: approximately 0 g, Cholesterol: 420 mg, Sodium: 950 mg, Total Carbohydrate: 24 g, Dietary Fiber: 3 g, Total Sugars: 3 g, Added Sugars: 0 g, Protein: 31 g, Vitamin D: 2.5 mcg, Calcium: 340 mg, Iron: 3.5 mg, Potassium: 750 mg

💚 Feed Me Food® Note: This is the breakfast for mornings when toast is not going to cut it.