Louisiana Breakfast Bowl

Spice up your morning with this breakfast bowl featuring scrambled eggs, southern style potatoes, Andouille sausage and doused in Louisiana hot sauce.

1. Preheat oven to 400°F.
2. In a bowl, combine diced potatoes with ½ cup oil and Cajun seasoning.
3. Transfer potatoes to a sheet tray lined with foil. Roast in oven until tender and lightly browned, about 20 minutes.
4. In a sauté pan over high heat, add the remaining ½ cup oil. Add the corn, peppers, and onions and sauté until tender and lightly browned, about 5-7 minutes.
5. Remove from heat, add the hot sauce. Stir to combine and reserve.
6. For each breakfast bowl, divide the roasted potatoes between 8 bowls. Top with ½ sliced Andouille sausage, heated scrambled eggs, and sautéed vegetables.
7. Garnish each with ½ Tbsp. sliced scallion and serve.

• Sub in flavorful red beans for the Andouille sausage for a vegetarian-friendly option.
• Lighten it up with Garden Vegetable Egg White Patty.
• Serve with toasted English Muffin and a side of Cajun hollandaise for a deconstructed benedict.