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High Protein Egg & Hashbrown Breakfast Bowls

High Protein Egg & Hashbrown Breakfast Bowls
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Golden, crispy hashbrowns form the base of these hearty breakfast bowls, topped with fluffy scrambled eggs, savory turkey sausage, and melted cheddar cheese. Each bowl delivers a satisfying crunch and creamy texture, packed with 35g of protein to keep you full until lunch.

Ingredients

Scale
  • 1 lb / 450g frozen shredded hashbrowns
  • 2 tbsp olive oil, divided
  • 1/2 tsp kosher salt, plus more for eggs
  • 1/4 tsp black pepper
  • 8 large eggs
  • 1/4 cup whole milk
  • 8 oz / 225g fully cooked turkey breakfast sausage links, sliced into 1/2-inch rounds
  • 1 cup shredded sharp cheddar cheese (4 oz / 113g)
  • 2 green onions, thinly sliced (for garnish)
  • Optional: hot sauce for serving

Instructions

  1. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat until the oil shimmers. Add the frozen hashbrowns in an even layer, sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook without stirring for 4-5 minutes until the bottom is deep golden brown and crisp.
  2. Flip the hashbrowns in large sections using a wide spatula, breaking them apart slightly to expose uncooked sides. Continue cooking for another 4-5 minutes, stirring occasionally, until evenly crisp and golden all over. Transfer to a bowl and keep warm. The hashbrowns should be crunchy on the outside and tender inside.
  3. In a medium bowl, whisk the 8 eggs with the 1/4 cup whole milk until the mixture is uniformly pale yellow and slightly frothy. Whisking incorporates air for lighter, fluffier scrambled eggs.
  4. Reduce the skillet heat to medium-low and add the remaining 1 tablespoon olive oil. Add the sliced turkey sausage links in a single layer. Cook for 3-4 minutes, turning once, until browned and heated through. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pan for extra flavor.
  5. Return the skillet to medium-low heat. Pour the egg mixture into the pan and let it sit undisturbed for about 30 seconds until the edges just begin to set. Using a rubber spatula, gently push the cooked eggs from the edges toward the center, tilting the pan to let the uncooked liquid flow to the edges.
  6. Continue folding the eggs gently, cooking for 2-3 minutes total, until they form soft, fluffy curds. The eggs should still look slightly moist and glossy—do not overcook until dry. Remove from heat immediately; residual heat will finish cooking them.
  7. To assemble each bowl, divide the crispy hashbrowns evenly among four serving bowls. Top each with one-quarter of the scrambled eggs and one-quarter of the turkey sausage rounds.
  8. Sprinkle 1/4 cup of shredded cheddar cheese over each bowl while the eggs are still hot, allowing the cheese to melt slightly. Garnish with sliced green onions and serve immediately with hot sauce on the side if desired.
  9. For meal prep, let all components cool completely before assembling. Store in airtight containers for up to 4 days. To reheat, microwave on high for 1-2 minutes or reheat in a 350°F / 177°C oven for 10 minutes until warmed through.

Notes

Store assembled bowls in airtight containers in the refrigerator for up to 4 days. To freeze, omit the cheese and green onions, wrap each bowl tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheat in a 350°F / 177°C oven for 12-15 minutes or microwave on high for 2 minutes, stirring halfway through. For extra protein, add 1/2 cup cottage cheese on top before serving (adds 13g protein per serving).

Nutrition

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