Eat It

Instructions

1

Preheat the oven to 400 degrees.
2

Brown sausage in a skillet over medium heat. Set sausage aside and keep the drippings to coat the potato sheet, or fry bell pepper and onion in drippings if desired.
3

Place the potato cubes in a large bowl and toss with the olive oil and seasonings. Line a baking sheet with foil and spray with non-stick spray or use filtered sausage drippings to coat the foil. Spread the potatoes out so they're in a single layer (important). Roast for 45min to 1 hour. Stir once, about half way through.
4

When the potatoes are close to being finished, make scrambled eggs in a well buttered pan. Take them off the heat before they're totally cooked because they will cook further when reheating the breakfast bowls.
5

To prepare the bowls, divide the roasted potatoes, sausage, fried pepper and onion, and rinsed black beans between six freezer safe containers. Add 1/4 cup of salsa to each container. Divide the scrambled eggs among the containers and then top with about 1/4 cup of shredded cheese. If you want smaller servings, you can use a muffin tin to shape the bowls while they freeze, then remove the muffin tin.