Stoked at Home

0 Prepare the Air Fryer Red Potatoes1. Preheat your air fryer to 400°F (200°C).2. Toss the diced red potatoes in a bowl with olive oil, garlic powder, paprika, rosemary, salt, and pepper.3. Spread the potatoes in a single layer in the air fryer basket. Cook for 15–20 minutes, shaking the basket halfway through, until crispy and golden.
1 Make the Chicken Sausage Gravy1. Heat a large skillet over medium heat. Add the ground chicken sausage and cook until browned, breaking it into small pieces with a spatula. Remove the cooked sausage and set aside.2. In the same skillet, heat olive oil or butter over medium heat. Whisk in the gluten-free flour and cook for 1–2 minutes, stirring constantly, to create a roux.3. Gradually whisk in the milk, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring until the gravy thickens (about 4–5 minutes).4. Add garlic powder, onion powder, salt, and black pepper. Stir in the cooked sausage. Adjust seasonings as needed. Keep warm on low heat.
2 Cook the Scrambled Eggs1. In a bowl, whisk the eggs with cottage cheese, salt, and pepper.2. Heat oil in a nonstick skillet over medium heat. Pour in the eggs.3. Gently stir the eggs with a spatula, folding and moving them as they cook, until they are just set but still soft (about 3–4 minutes).
3 Assembly and Meal Prep1. Divide the roasted potatoes, scrambled eggs, and chicken sausage gravy evenly among 5 meal prep containers.2. Store in the fridge for up to 4 days. Reheat in the microwave for 1–2 minutes or until heated through.