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Savory Breakfast Bowls

These savory, make ahead Breakfast Bowls are perfect for breakfast on the go! Seasoned potatoes, eggs, peppers, onions and cheese. So good and filling!

A GREAT MAKE-AHEAD BREAKFAST

I think I have found the answer to having breakfast and still getting out of the door in the morning and keeping it a healthy breakfast.

roasted diced potatoes with peppers and onions topped with scrambled eggs, melted cheese, avocado and salsa.

BREAKFAST ON-THE-GO

I can make these breakfast bowls ahead of time on Sunday and have breakfast ready to go for the week ahead. They re-heat perfectly in the microwave and can easily be switched up with different ingredients to keep it interesting. This recipe is packed with potatoes, eggs, cheese, onion and peppers. So we’re not only getting a bit of carbs to get our brains working but lots of healthy protein to keep us fueled until lunch! And they taste SO good!

plate topped with breakfast bowl ingredients with a side of sliced avocado.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • Yukon gold potatoes
  • green pepper
  • onion
  • extra virgin olive oil
  • seasoned salt
  • salt and freshly ground black pepper
  • eggs
  • shredded cheddar cheese
  • green onions
Make Ahead Breakfast Bowls

HOW TO MAKE BREAKFAST BOWLS:

Preheat oven to 425f degrees. On a large baking sheet, place potatoes, peppers and onions in a single layer. Drizzle with olive oil and sprinkle with seasoned salt and ground black pepper. Toss until evenly coated. Roast for about 30-40 minutes or until potatoes are golden brown and tender, stirring and rotating pan halfway through cooking.

Make Ahead Breakfast Bowls

Meanwhile, crack eggs into a large bowl then season with salt and pepper and whisk until smooth. Heat a large skillet over medium heat then spray with nonstick spray and add eggs. Scramble until the eggs are just barely cooked through and still slightly glossy then scoop onto a plate and set aside.

Make Ahead Breakfast Bowls

Divide the potatoes and scrambled eggs evenly between the containers then set aside to cool. Once cool, sprinkle with cheese and green onions then cover and refrigerate. Freeze any portions that aren’t eaten within three days.

Make Ahead Breakfast Bowls

To reheat from frozen: microwave at 50% power for 1-1/2 minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve.

a fork holding up a serving of potato, pepper and eggs.

NEED MORE BREAKFAST IDEAS?

Make Ahead Breakfast Bowls recipe from The Country Cook.

Breakfast Bowls

These savory, make ahead Breakfast Bowls are perfect for breakfast on the go! Seasoned potatoes, eggs, peppers, onions and cheese. So good and filling!
4.95 from 20 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

Suggested toppings:

  • tortilla chips, salsa, avocado

Instructions

  • Preheat oven to 425f degrees.
  • On a large baking sheet, place potatoes, peppers and onions in a single layer. Drizzle with olive oil and sprinkle with seasoned salt and ground black pepper. Toss until evenly coated.
  • Roast for about 30-40 minutes or until potatoes are golden brown and tender, stirring and rotating pan halfway through cooking.
  • Meanwhile, crack eggs into a large bowl then season with salt and pepper and whisk until smooth. Heat a large skillet over medium heat then spray with nonstick spray and add eggs. Scramble until the eggs are just barely cooked through and still slightly glossy then scoop onto a plate and set aside.
  • Divide the potatoes and eggs evenly between the containers then set aside to cool. Once cool, sprinkle with cheese and green onions then cover and refrigerate. Freeze any portions that aren’t eaten within three days.

Notes

  • To reheat from frozen: microwave at 50% power for 1-1/2 minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve.
Course: Breakfast
Cuisine: American

Nutrition

Calories: 458kcal | Carbohydrates: 22g | Protein: 24g | Fat: 30g | Sodium: 1539mg | Fiber: 4g | Sugar: 1g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




18 Comments

  1. 5 stars
    Brandie, this is so good and it couldn’t be easier to make… I think I’ll put some in the freezer . Great recipe… right up my alley! Thanks!!

  2. 5 stars
    Silly question, but do the eggs come out fully cooked after having been microwaved? I’m assuming that’s why they’re not fully cooked to begin with, to avoid over cooking?

      1. 5 stars
        And this keeps in the fridge for a few days then? Does it stay pretty fresh?