This item is popular on fast food menus and in the freezer section of grocery stores because it is full of yummy goodness. My version is scaled down for a breakfast for two but you can easily scale it up it to ensure you have portions for on-the-go meals later in week.
Sausage Scramble Bowl
1 medium russet potato
1/2 lb bulk breakfast sausage
1 bell pepper, diced
4 ounces extra sharp cheddar cheese, grated
1/4 cup milk
salt and pepper to taste
Wash and cut potato into a small dice. Place in a saucepan with cold water and bring to a boil. Cook, stirring occassionally, until the potatoes are fork tender. Drain and let sit in the hot saucepan until needed.
Brown sausage in a medium skillet. Break it into small pieces and cook until no longer pink. Remove from skillet to a paper towel covered plate.
Place the potatoes in the skillet and brown slightly. Once they’ve gained some color, add in the diced bell pepper and cook until just tender. Remove from skillet.
If necessary, add a tablespoon of butter to the pan. Scramble the eggs with the milk and sprinkle in some salt and pepper. Pour the eggs into the skillet and then scatter the grated cheese over the top. Gently stir the eggs to keep them soft. When done, add in the sausage, potatoes and bell pepper. Stir to combine and then distribute to bowls for devouring.
To store and reheat: Place in an airtight container. Cool in the refrigerator before moving to the freezer. Place a portion (about 1 1/2 cups) in a microwave safe bowl. Defrost on half power for a minute before moving to full power for a minute to a minute and a half to heat through.