A warm, satisfying breakfast plate that’s simple to make and packed with flavor—perfect for slow mornings or weekend brunch!
📝 Ingredients
For the Sausages:
4–6 breakfast or smoked sausages, sliced
1 teaspoon olive oil
A pinch of black pepper
For the Scrambled Eggs:
4 large eggs
2 tablespoons milk or heavy cream
1 tablespoon butter
Salt and freshly ground black pepper, to taste
Dried parsley (optional, for garnish)
For the Roasted Potatoes:
1 lb (450 g) red or Yukon gold potatoes, diced
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper, to taste
👩🍳 Instructions
1️⃣ Roast the Potatoes
Preheat your oven to 425°F (220°C). Toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them evenly on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on the outside.
2️⃣ Brown the Sausages
While the potatoes roast, heat olive oil in a skillet over medium heat. Add the sliced sausages and cook for 5–7 minutes, turning occasionally, until nicely browned and slightly caramelized.
3️⃣ Prepare the Eggs
Crack the eggs into a bowl. Add milk, salt, and pepper, then whisk until smooth and well blended.
4️⃣ Cook the Scrambled Eggs
Melt butter in a nonstick pan over low heat. Pour in the egg mixture and cook gently, stirring slowly with a spatula. Fold the eggs softly as they set. Remove from heat while they’re still slightly creamy for the fluffiest texture.
5️⃣ Serve and Enjoy
Arrange the roasted potatoes, scrambled eggs, and sizzling sausages on a plate. Sprinkle with dried parsley if desired. Serve immediately and enjoy a comforting, protein-rich breakfast.
⏱ Prep Time: 10 minutes
🔥 Cook Time: 30 minutes
⏳ Total Time: 40 minutes
🍽 Serves: 2–3 people
🔎 Calories: Approximately 650 per serving
💪 Protein: About 30g per serving
A cozy, classic breakfast that never disappoints!
