A one-pan dinner that turns breakfast bites into supper by pairing them with potatoes and peppers. The vegan cheese melts into the vegetables while the bites warm through, making a fast, filling weeknight meal.

Serves 2. 35 minutes, 15 at the stove.

About 400 calories a serving, 11 g protein, 40 g carbohydrate, 23 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 12 oz potatoes into 1/2 inch cubes. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add potatoes and cook, stirring once or twice, until they begin to brown at the edges, about 12 minutes.12 min
2. While potatoes cook, dice 1/2 small onion and 1 medium bell pepper. Mince 1 clove garlic. Add vegetables to the skillet and stir well to combine with potatoes. Cook until peppers soften, about 5 minutes.5 min
3. Cut the vegan egg and sausage breakfast bites into quarters if they are whole, or leave as they come. Push vegetables to the edges of the skillet and scatter bites in the center. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Cook until the bites warm through and the potatoes are tender when pierced with a fork, 5 to 8 minutes. Tear 1/4 cup vegan cheeze into small pieces and scatter over the skillet. Remove from heat and let sit 1 minute until cheese softens, then stir gently to combine.

Note Swap the bell pepper for 1 cup diced zucchini if that is what you have. Leftovers keep in an airtight container for three days. Serve with a simple green salad or toast to round out the meal.