Hearty Breakfast Recipe

Preheat & prep

Preheat oven to 425°F (220°C). Wash and dry the potatoes. Cut into 1/2-inch cubes (leave skin on for texture). Pat dry with a towel to remove surface moisture so they crisp up.

Toss the potato cubes in a bowl with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano until evenly coated.

Spread the potatoes in a single layer on a rimmed baking sheet lined with parchment or a light layer of oil. Roast in the preheated oven for 25–30 minutes, turning once halfway through, until golden brown and crispy on the edges.

Remove from oven, sprinkle with chopped fresh parsley if using, and keep warm while finishing other components.

Heat a large skillet over medium heat and add 1 tablespoon olive oil. If using links, add them whole; if patties, arrange in a single layer. Cook links or patties for about 10–12 minutes, turning occasionally, until browned and cooked through (internal temperature 160°F/71°C for pork). For faster cooking, slice links in half lengthwise.

Transfer cooked sausage to a plate and cover loosely with foil to keep warm. Wipe skillet clean if needed for the eggs and vegetables.

In the same large skillet, heat 1 tablespoon olive oil or butter over medium heat. Add the sliced onion and red bell pepper and sauté for 4–5 minutes until softened and slightly caramelized.

Add the baby spinach and cook for another 1–2 minutes until wilted. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove vegetables to a bowl and keep warm.

Crack 6 eggs into a medium bowl. Add 1 tablespoon whole milk, 1 teaspoon salt, 1/2 teaspoon black pepper and whisk vigorously until homogenized and slightly frothy.

Heat the cleaned skillet over low–medium heat and add 1 tablespoon unsalted butter. Once the butter is melted and foamy but not browned, pour in the eggs.

Let the eggs sit undisturbed for about 10–15 seconds, then gently stir with a silicone spatula, pushing the eggs from the edges toward the center. Continue cooking slowly, folding and stirring every few seconds until soft curds form and eggs are just set but still creamy, about 2–3 minutes total.

Remove from heat while slightly underdone (carryover will finish cooking). Stir in chopped chives or parsley if using. Taste and adjust seasoning.

While potatoes roast or sausage cooks, toast 4 slices of bread until golden. Spread with butter or a drizzle of olive oil.

Divide the roasted potatoes, scrambled eggs, sautéed vegetables, and sausages evenly among four plates. Add a slice of toast to each plate. Serve with ketchup or hot sauce on the side if desired.

Optional: garnish with extra chopped parsley or chives and a grind of fresh black pepper.