A hearty breakfast bowl, in one form or another, is often my morning breakfast. It's warm and filling and sets my day on the right track. It's easy to whip up and the possibilities are endless. It always contains the trio of veggies, meat, and egg, but is otherwise flexible.
I find that using both sweet potatoes and normal potatoes fill me up longer. They also provide flavor and texture differences that really compliment each other. For this recipe I used all purple, garnet, and russet potatoes, because that's what I had on hand. You can change it up but I highly recommend using at least 2 varieties. If your wondering what kind of sweet potato to use check out this post where I taste tested different sweet potatoes.
What's also interchangeable is the greens. I used collards this time but will also use kale or arugula depending on what I have on hand. Each green will give a different flavor and texture. I suggest trying them out and seeing which you like best.
Breakfast bowls work so well because they're easy to make, flexible with ingredients, and covers you pretty well nutritionally. Getting the right amount of protein, carbs and fiber will fuel you till lunch time.
If I know I'll be particularly busy in the morning I'll make the hash-browns and sausage the night before. They reheat really well and will be done in the time it takes you to cook up the eggs. You could pre-make the whole thing but I'm not a fan of reheated eggs so I've never done it.
For the sausage you should use whatever your favorite blend is or even use links. We have all that pork from raising pigs last year and I've been mixing up my own breakfast sausage flavors.I have included one of my favorites in the recipe notes. I really love playing with the flavor profile and being about to adjust it to my taste.Print
Hearty Breakfast Bowl
Starting your day off right with a hearty breakfast bowl can snowball your day into your favor. This bowl is easy to make, super customize-able, and perfect for any morning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Breakfast
- Cuisine: American
- 2 tsp Olive Oil
- 2 tsp Bacon grease
- 1 small All purple sweet potato (Diced)
- 1 small Red Sweet potato (garnet or jewel) (Diced)
- 1 Medium Russet Potato (Diced)
- 1 tsp Salt
- 1 tsp Pepper
- 1 small Onion (Minced)
- 5 small Collard Leaves (Chopped - Makes roughly 1 cup)
- 1 tsp Herbs de Provence
- 1 TBS Olive oil
- ¼ lb Ground pork sausage (See notes if using plain ground pork)
- 1-2 teaspoon Bacon grease
- 4 Eggs
- 2 Green Onions (Diced)
- Heat a cast iron skillet over med-high heat with olive oil and bacon grease. Once hot add in the purple and red sweet potatoes. Cook for 5 minutes then add the russet potatoes. Salt and pepper the potatoes and cook for 15 minutes. Add in the onion and collards, saute until the onion is becoming translucent then add the Herbs de Provence. Cook until the potatoes are soft then divide between bowls. Cover bowls loosely with foil.
- Using the same pan and burner add a TBS of oil to the pan. Form the ground sausage into patties and place on the skillet. Cook for 2-3 minutes, till the bottom is browned, and flip. Remove from the burner when browned on the other side and fully cooked. Divide sausage patties between bowls.
- In a large non-stick pan add 1 teaspoon bacon grease and melt over med-high heat. Crack one of the eggs into a small bowl (this helps reduce the risk of egg shell in the egg) and then pour that egg into the hot pan. Repeat this with the other eggs and turn the burner to low. Cook until the white is mostly firm, 2-4 minutes, then flip. Cook for another minute for a runny yolk or cook longer for a solid one. Repeat this with the remaining eggs then add them to the bowls.
- Serve with optional green onions on top.
If using plain ground pork you can season it with ½ teaspoon each coriander, smoked paprika, garlic powder, mushroom powder, salt and pepper. Then mix thoroughly before cooking.
- Calories: 742
Keywords: Bowl, dairy free, Fried egg, Gluten free, Hash browns, Hashbrowns, Paleo