For the Roasted Potatoes:

• 2 large russet potatoes, diced

• 1 tbsp olive oil

• ½ tsp paprika

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

For the Scrambled Eggs:

• 6 large eggs

• 2 tbsp milk or dairy-free alternative

• Salt and pepper to taste

• 1 tbsp butter or olive oil

For the Protein:

• 4 turkey sausage links or beef breakfast patties, cooked and chopped

For the Veggie Mix:

• 1 tbsp olive oil

• 1 bell pepper, diced

• ½ red onion, chopped

• 1 cup baby spinach

• ½ cup cherry tomatoes, halved

Optional Toppings:

• ½ cup shredded cheddar cheese or dairy-free cheese

• 1 ripe avocado, sliced

• 2 tbsp fresh chives or green onions, chopped

• Salsa or hot sauce

• Sour cream or Greek yogurt (optional)

Remove from heat and set aside.

Step 4: Scramble the Eggs

Crack the eggs into a mixing bowl and whisk with milk, salt, and pepper.

In a clean skillet, melt butter over medium-low heat.

Pour in the eggs and cook slowly, stirring gently until just set.

Remove from heat while still soft and fluffy.

Step 5: Assemble the Bowls

Divide the roasted potatoes among serving bowls.

Top with scrambled eggs, sautéed veggies, and chopped sausage or beef.

Sprinkle cheese over the top while everything is still warm.

Add avocado slices, chopped chives, and a drizzle of salsa or dollop of sour cream if desired.