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Hearty Bowl Recipe for Potatoes, Sausage Gravy, and Poached Eggs

Audrey is a cook who loves creating new flavors by tweaking recipes to include healthier ingredients.

Heart breakfast bowl makes for a great start to the day!

Heart breakfast bowl makes for a great start to the day!

What's a Breakfast Bowl?

It is literally a breakfast with all the parts in a bowl. There are no rules or set ingredients to a breakfast bowl. Let creativity be your guide. Involve the whole family if you are cooking everything from scratch. It's a great way to cook together and make something totally awesome and delicious in the process!

Basic Recipe for a Hearty Breakfast Bowl

I recently went to a wonderful town called Port Gamble on the Kitsap Peninsula and wanted something 'unique' for breakfast. I ended up with just that in their version of a breakfast bowl consisting of potatoes, sausage gravy, and poached eggs.

I decided to give it a try on my own and much to my surprise, I found it fairly easy to make and just as delicious.

I can see all kinds of possibilities for substitutions and will make some suggestions at the end.

There are also some ways to streamline preparation by using ready-made ingredients but as I prefer to do my cooking from scratch, that is how I created this recipe.

Ingredients

  • 2 medium white or sweet potatoes, peeled
  • 1/2 pound breakfast sausage, bulk
  • 2–3 cups whole milk
  • 1/3 cup unbleached flour
  • 4 eggs
  • Several tablespoons cheese, grated
  • Several tablespoons green onions, chopped
  • Salt and pepper, to taste

Instructions for Oven-Crisped Potatoes

  1. Spray large cookie sheet with cooking spray. Heat oven to 375 degrees.
  2. Chop/thick dice potatoes into chunks. If desired, drizzle with a little canola oil. Sprinkle with salt and pepper if desired. Turn onto prepared pan. Bake at 375 until potatoes are cooked through and nice and browned. (Toss several times during cooking) Remove potatoes from oven and set aside.
  3. Don't use foil for cooking the potatoes. They do better on the surface of a cookie sheet or jelly roll pan as when on foil, they have a tendency to stick. Parchment paper can be used also for less cleanup.
Crispy baked potato chunks form the first layer for the breakfast bowl.

Crispy baked potato chunks form the first layer for the breakfast bowl.

Instructions for Sausage Gravy

  1. Place pieces of sausage in skillet and begin cooking over medium-high heat. Make sure sausage is cooked through (no longer pink in the center). Continue turning until all of the sausage is browned.
  2. Use paper towels if too much oil comes off sausage but should be pretty low on grease when completely cooked.
  3. Sprinkle the meat as you continue to cook it with the unbleached flour. It will cling to the sausage and thicken up in the pan to a paste-like substance.
  4. Gradually start to add milk. The milk will combine with the floured meat and produce a nice, thick gravy right away. Just keep adding milk to the desired consistency of the gravy.
  5. You may need to add more milk as you go as it can be absorbed quickly. Reduce the heat and keep the gravy on simmer while you finish up the next steps of the recipe. Add additional milk at any time to thin the gravy.
  6. Add salt and pepper to taste or any particular spices you might like in your sausage gravy!
Tear or pull apart sausage and begin cooking in skillet.  Be sure center of sausage has lost its pink color and is fully cooked.

Tear or pull apart sausage and begin cooking in skillet. Be sure center of sausage has lost its pink color and is fully cooked.

Sprinkle flour over cooked sausage.  It will serve to thicken and create the gravy.

Sprinkle flour over cooked sausage. It will serve to thicken and create the gravy.

Add milk gradually, constantly stirring.  Add more to desired gravy thickness.  Simmer.

Add milk gradually, constantly stirring. Add more to desired gravy thickness. Simmer.

Instructions for Poached Eggs

  1. I do my poached eggs a very old-fashioned way. I set a small pan or skillet about three-quarters full of water to boil.
  2. Meanwhile, I crack my eggs into a small bowl one at a time to ensure that the yolks do not break. I use little prep bowls for each egg.
  3. When the water is gently boiling, I gently pour the eggs one at a time into the boiling water and reduce the heat so that it is barely simmering.
  4. I keep an eye on the eggs to the desired doneness (at most a few moments) and then gently lift them out with a slotted spoon or spatula one by one.
  5. By dropping them into boiling water, they 'set' and usually remain in a pretty tight circle. Some of white or membranes may come to the top of the pan and look like foam but I just scoop that off as they quickly cook.
Let's put it all together and get to the tasting part!

Let's put it all together and get to the tasting part!

Instructions for Assembling the Breakfast Bowl

  1. Spoon some of the crisped potatoes in a bowl. You can reheat them if you like in the microwave, but the sausage gravy is still piping hot, so that will warm the potatoes up again. I like the potatoes to stay crisp, so I don't reheat them.
  2. Next, spoon some of your delicious homemade sausage gravy over the potatoes and gently stir a bit.
  3. Grate some of your favorite cheese on top of the hot mixture so that it will melt some in the bowl.
  4. Next, top with your poached eggs carefully removed from their water bath with a slotted spoon.
  5. Finally, top with some chopped green onions and voila! A tasty delight for breakfast or brunch. It even makes a good dinner meal!
Sprinkle with a little cheese.

Sprinkle with a little cheese.

Yum - dig in!

Yum - dig in!

Shortcuts and Substitutions

Of course, there are many!

  • Use prepared potatoes or hash browns.
  • Substitute prepared sausage gravy.
  • Use different types of breakfast meats like bacon or ham.
  • Try using sausage links or Italian sausage instead.
  • Add salsa or other types of ethnic add-ons to taste.
  • Try different ways of cooking the eggs—scrambled or over easy.
  • Use packaged grated cheese—try Swiss, Monterey Jack, cheddar, Parmesan or any type you fancy.
  • Substitute types of potatoes—go all sweet potato or Yukon gold or a mixture of both.
  • Add beans for extra protein.
  • Use egg substitute if you are watching cholesterol.
  • Try adding sauces or spices to make an Italian breakfast bowl or a Mexican breakfast bowl.
  • Substitute a different type of gravy or sauce.

Basically, the sky's the limit here. Use ready-made ingredients to cut down on prep time and create your own type of recipe for your breakfast bowl.

No matter what you create, it will be a hearty breakfast and will be delicious!

Great Breakfast Bowl Book

I ordered this online as I loved the idea of making some fruit breakfast bowls as well.

There is a recipe in here that looks excellent as well—chili bacon and eggs with sweet potato hash!

Also, check out the Mexican black bean bowl!

© 2018 Audrey Kirchner

Comments

Audrey Kirchner (author) from Washington on January 15, 2018:

Hi ladies - thanks so much for commenting! You can buy pork sausage in bulk in most supermarkets, but you can always use turkey sausage or any kind that you can crumble and cook. I have found it even in the frozen meat section of the supermarket but yes, Jimmy Dean would work also! I have even taken sausages and taken them out of the casings and crumbled them to cook also. Enjoy!

Linda Crampton from British Columbia, Canada on January 14, 2018:

A breakfast bowl sounds like an excellent idea. Your recipe certainly sounds tasty. I was thinking of some possible substitutions as I read the recipe and found that you had included many of them at the end of the article. Thanks for the list as well as the recipe.

Mary Wickison from Brazil on January 13, 2018:

You had me at the title. This sounds so good, I don't know that I would want to change it.

I love sausage gravy, oven roasted spuds, and poached eggs.

I can see that variations would be useful though.

Where I live we don't have a breakfast sausage, is that like Jimmy Dean sausages? Is that all pork or a combination of other meats?