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.
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!
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
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.
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 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.
To reheat from frozen: microwave at 50% power for 1-½ minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve.
NEED MORE BREAKFAST IDEAS?
Breakfast Bowls
Ingredients
- 2 pound yukon gold potatoes, chopped into 1" cubes
- 1 green pepper, seeded then chopped into 1" chunks
- 1 onion, chopped
- ¼ cup extra virgin olive oil
- 1 Tablespoon seasoned salt, like Lawry’s
- salt and freshly ground black pepper, to taste
- 12 large eggs
- 2 cups shredded cheddar cheese
- 3-4 green onions, sliced
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 1-½ minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve.
Nutrition
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 can vary quite a bit depending on which brands were used.
Ann Bolinger
This looks delicious! How many meals does it make?
Brandie @ The Country Cook
Hi Ann! Well, it depends on how generous you are with the servings but I guessed that you could get about 6 servings. 🙂
Peter
Looks great, but you omitted the eggs in the actual recipe and the printout version. 🙂
Brandie @ The Country Cook
Agh! You are right - good catch! Thank you - let me go fix that!
Stacy
How long in microwave to reheat from refrigerator?
Will Fowler
When calculating the nutrition facts, did you include the chips and salsa?
Darling Smith
Any idea the caloric count? Looks delicious, can't wait to try!
Nancy Romaine
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!!
Celesa
Trying this week and adding jalapeños to spice it up.
Brandie @ The Country Cook
Hope you love it! And good call on the jalapeños!
Nicole
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?
Brandie @ The Country Cook
Hi Nicole! Not a silly question at all! You are absolutely correct! After you microwave, they will finish cooking completely and won't be rubbery after re-heating! 🙂
Carolyn
And this keeps in the fridge for a few days then? Does it stay pretty fresh?
Carlee
These look delicious! We are a big fan of anything with eggs, so this is going to be a winner!
LindY G Sherrod
This is a wonderful idea, thank you for sharing.
Sister From the South,
LindY G
Brandie @ The Country Cook
Thank you Lindy! Hope you love it!!