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Loaded Breakfast Bowl Recipe

A hearty breakfast bowl packed with eggs, crispy bacon, avocado, cheese, and fresh vegetables, perfect for a nutritious, satisfying morning start.

Ingredients

• 2 medium russet potatoes cut into cubes
• 1 large sweet potato cut into cubes
• 1 pound spicy or sweet Italian sausage
• 1 cup zucchini diced
• 1 large green bell pepper chopped
• 1 medium yellow or white onion diced
• 3 cloves of garlic chopped
• 4 tablespoons extra virgin olive oil (EVOO) or avocado oil
• Flaky sea salt to taste
• Freshly cracked black peppercorns to taste
• 2 tablespoons extra virgin olive oil (EVOO)
• 8 fresh farm eggs
• 3 tablespoons fresh flat leaf parsley chopped
• 3 tablespoons sweet red onion diced

Instructions

1. Step 1: Brown the Sausage
   Begin by placing a large cast iron skillet on your stove over medium-high heat. Add 1 tablespoon of extra virgin olive oil (EVOO) and let it shimmer. Toss in the pound of Italian sausage, breaking it apart with a spoon. Let it brown nicely until cooked through. Once done, transfer the sausage to a plate lined with a paper towel to soak up any extra oil.

2. Step 2: Sauté the Onion
   Into the same skillet, pour another 2-3 tablespoons of EVOO, taking advantage of those savory sausage drippings. Once the oil is hot, add the diced onion, allowing it to sauté beautifully. As it cooks, scrape up any tasty brown bits from the bottom of the skillet for added flavor.

3. Step 3: Cook the Potatoes
   Now, it's time to add the cubed russet and sweet potatoes. Sprinkle them with some flaky sea salt and freshly cracked black pepper to your liking. Let them brown on all sides for extra deliciousness. Once they're golden, reduce the heat to medium-low and cover the skillet with a tight-fitting lid. Let them cook for 15-20 minutes until tender.

4. Step 4: Add the Vegetables
   Remove the lid and toss in the diced zucchini, chopped green bell pepper, and chopped garlic. Sauté everything together for about 5-7 minutes until these veggies are wonderfully tender, mixing with the potatoes and onion.

5. Step 5: Combine and Season
   Return the cooked sausage to the skillet, stirring all the ingredients together. Give it a taste test and sprinkle in more salt and pepper if needed. This is your moment to adjust the seasoning to perfection.

6. Step 6: Prep the Eggs
   In a separate bowl, crack open the 8 fresh farm eggs and discard the shells. Season them with flaky sea salt and freshly cracked black pepper to taste. Whisk the eggs thoroughly for about 30 seconds until well combined.

7. Step 7: Add Herbs and Onion to Eggs
   Into the whisked eggs, add the chopped flat-leaf parsley and diced sweet red onion. Give everything another quick whisk with a fork to blend those flavors together nicely.

8. Step 8: Scramble the Eggs
   Heat a large skillet over medium-high heat and pour in 2 tablespoons of EVOO. Once the oil is shimmering, pour in the egg mixture. Let it sit briefly before you start gently whisking the eggs. Keep whisking and cooking until they reach your desired texture—be it soft, medium, or hard scrambled.

9. Step 9: Serve the Breakfast Bowl
   Taste once more, adjusting the seasoning if necessary. Spoon the scrambled eggs onto a plate and serve hot alongside the flavorful skillet potatoes. Enjoy your hearty, loaded breakfast bowl!

Notes

When crafting this delightful breakfast bowl, one might accidentally overcook the potatoes. Nobody likes soggy spuds! To sidestep this, maintain a watchful eye and adjust the heat as needed, ensuring they achieve that perfect golden crust without losing their firmness.

Another common hiccup is the eggs. Over-whisked eggs can become rubbery. Keep it gentle and brief to maintain fluffiness. And remember, seasoning is key. Under-seasoned dishes can be a bit bland.

Taste as you go to ensure every bite is bursting with flavor. And don’t forget, fresh herbs at the end can elevate your dish from good to great!