Meal Prep Breakfast Bowls with Chicken Sausage

Directions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.

2. Add the frozen hash brown potatoes to the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season with garlic powder, smoked paprika, salt, and pepper, tossing to coat. Spread in an even layer.

3. Roast for 15 minutes. Flip the potatoes, add the sausage links to the pan, and continue roasting for another 12 to 15 minutes, until the potatoes are golden and crispy and the sausage is heated through.

4. While the potatoes and sausage roast, whisk the eggs and milk together in a large bowl and season with salt and pepper. Pour into a parchment-lined 8×8 baking dish.

5. Remove the potatoes and sausage from the oven and reduce the oven temperature to 325°F. Let the sausage cool slightly before slicing into coins.

6. Place the egg mixture in the oven and bake for 20 to 25 minutes, until just set in the center. Remove from the oven and let cool slightly before slicing into 4 equal portions.

7. To assemble, divide the potatoes, sausage, and a portion of baked eggs between 4 bowls or meal prep containers. Top with cotija cheese, pico de gallo, and salt and pepper to taste.

8. Make Ahead Tip: Store assembled bowls (without pico de gallo and cotija) in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave in 60-second intervals until warmed through, then top with fresh pico de gallo and cotija.