Campfire Sausage Breakfast Bowl
What could be more breakfast-y than a comforting bowl of savory sausage, pillowy eggs, and roasted potatoes?
Though this dish is a compilation of several components, the pork sausage patties and the eggs can be worked on while the potatoes roast so it comes together pretty easily. We kept this extra-rustic by pinching the sausage instead of creating shaped patties, but it would be just as good with round patties, or even crumbles, if you just want to break up pieces of ground pork in a pan as it cooks.
3 cups frozen diced potatoes
2 Tablespoons olive oil
1/2 teaspoon Cracked Fennel
1/4 teaspoon Coarse Sea Salt
1/4 cup green bell peppers
1/4 cup red bell peppers
1/4 cup diced red onion
For the sausage:
1 pound ground pork
2 Tablespoons Campfire Sausage Seasoning
1 teaspoon olive oil
For the eggs:
1 Tablespoon butter
8 eggs
1/2 cup shredded sharp cheddar cheese
1/2 cup milk
2 teaspoons Campfire Sausage Seasoning
For garnish:
A handful of finely chopped parsley or green onions
1. First, make the potatoes. Heat oven to 425°F.
2. Spread potatoes evenly on a baking sheet.
3. Toss potatoes with olive oil, Cracked Fennel, and Coarse Sea Salt.
4. Roast potatoes in oven 20-25 minutes, until they are cooked, but not brown.
5. Add red and green bell peppers and onions. Stir to combine, and roast for another 5-10 minutes, or until peppers and onions have softened and potatoes are brown and crispy.
6. While the potatoes cook, prepare everything else.
7. Mix pork with Campfire Sausage Seasoning. Heat olive oil in a pan over medium heat.
8. Pinch off hefty nuggets of seasoned pork. Add to pan and cook all the pork until it is cooked through, flipping to prevent burning. Cook in batches if necessary; lay finished pieces on a tray lined with paper towels to absorb some grease.
9. In a second pan, prepare eggs. Melt butter over medium heat.
10. Whisk eggs, cheese, milk, and Campfire Sausage Seasoning until eggs are frothy and everything is combined.
11. Pour egg mixture into the butter. As eggs start to cook, use a plastic or wooden spatula to pull the eggs away from the edge of the pan as they start cook.
12. Continue gently folding the eggs to the middle of the pan until they are solid, but still slightly loose.
13. Divide all finished ingredients between four bowls. Garnish with parsley or green onions
