Breakfast Bowl Meal Prep | Stop Skipping Breakfast

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Make the pico de gallo first: halve the tomatoes, scoop out the seeds and pulp, then dice them. Combine with the red onion, jalapeño, coriander and lime juice, season well with salt and pepper, mix, and refrigerate.
2. Toss the diced potatoes with the olive oil, onion powder, garlic powder, smoked paprika, oregano, salt and pepper until evenly coated.
3. Spread the potatoes in a single layer in the air fryer basket. Air fry at 200°C (390°F) for 15 minutes, shaking halfway through.
4. Add the diced red onion and red bell pepper to the basket and cook for a further 8-10 minutes, until the vegetables are soft and the potatoes are golden and crisp at the edges.
5. Transfer the potato mixture to a large bowl and fold in the drained, rinsed black beans while still hot.
6. Cook the sausages in a large pan over medium heat for 8-10 minutes, turning occasionally, until golden and cooked through to an internal temperature of 74°C (165°F). Rest for 2 minutes, then slice on the diagonal.
7. Whisk the whole eggs and egg whites with salt and pepper until fully combined.
8. Melt the butter in a non-stick pan over low heat. Add the eggs and fold gently with a spatula as they begin to set. Take them off the heat while still slightly soft and glossy.
9. Divide the potato and bean mixture evenly among 5 containers. Top with the sliced sausage and scrambled eggs, then add a generous spoonful of pico de gallo and fresh coriander. Keep the hot sauce separate.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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