Meal-Prep Chicken Sausage Breakfast Bowls

Italian-style chicken sausage brings a savory kick to these make-ahead breakfast bowls, where diced potatoes and peppers crisp in one pan. Eggs, spinach, and a sprinkle of Parmesan finish each portion for easy weekday mornings.

Serves 4 · 12 min prep · 25 min cook

Estimate for one serving

• 385 cal
• 29g protein
• 28g carbs
• 17g fat

Every recipe here is free to read.

Ingredients

• 12 oz Italian-style chicken sausage links, casings removed
• 1 tbsp olive oil
• 1 lb baby potatoes, diced small
• 1 medium red bell pepper, diced
• 1/2 medium yellow onion, diced
• 4 large eggs
• 3 cups fresh baby spinach
• 1 tsp Italian seasoning
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1/4 cup grated Parmesan cheese

Instructions

1. 1Heat a large deep skillet or sauté pan over medium-high heat and add the olive oil.
2. 2Add the diced potatoes in a single layer, season with half the salt and pepper, and cook undisturbed for 4 minutes to develop a golden crust, then stir and continue cooking until nearly tender and browned, about 8 to 10 minutes total.
3. 3Push the potatoes to the side of the pan, add the chicken sausage in crumbles, and cook, breaking it up with a wooden spoon, until no longer pink and lightly caramelized, about 5 minutes.
4. 4Stir in the diced onion and red bell pepper along with the Italian seasoning and red pepper flakes; cook until the vegetables soften and the onion turns translucent, about 4 minutes.
5. 5Fold the spinach into the hot mixture and cook just until wilted, about 1 minute.
6. 6Create four small wells in the mixture and crack an egg into each well.
7. 7Reduce heat to medium-low, cover the skillet, and cook until the egg whites are set but the yolks are still slightly runny, 4 to 6 minutes (or longer for firm yolks).
8. 8Remove from heat, sprinkle Parmesan over everything, and finish with the remaining salt and pepper.
9. 9For meal prep, let the base cool slightly, divide among four containers without the eggs, refrigerate up to 4 days, and reheat gently before frying or microwaving a fresh egg on top each morning.
10. 10Serve hot straight from the skillet for a weekend batch or portioned for grab-and-go weekday breakfasts.