Make-Ahead Breakfast Bowls

Why You’ll Love This Recipe

I absolutely love how easy and convenient these breakfast bowls are. They’re perfect for meal prep since they can be made ahead of time and stored in the fridge or freezer. The combination of roasted potatoes, scrambled eggs, and cheddar cheese gives each bowl a balanced mix of protein, carbs, and healthy fats. It’s a filling and satisfying way to start your day! You can even customize the toppings, like adding avocado or salsa, to suit your taste. The best part is that they’re freezer-friendly, so you can make a batch and have breakfast ready for weeks to come.

Ingredients

2 lbs Yukon gold potatoes, chopped into 1″ cubes

1 green pepper, seeded and chopped into 1″ cubes

1 onion, chopped into 1″ cubes

Extra virgin olive oil

Homemade seasoned salt and pepper

12 eggs

4 oz freshly shredded cheddar cheese

3 green onions, chopped

Toppings: avocado, tortilla chips, salsa

6 individual-sized Tupperware or glass containers with lids

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 425°F. Add the chopped potatoes, green pepper, and onion to a large sheet pan. Drizzle with olive oil and sprinkle with homemade seasoned salt and pepper. Toss to coat the vegetables evenly.

Transfer half of the vegetable mixture to a second sheet pan. Roast both pans in the oven for 30-40 minutes, or until the potatoes are golden brown and tender. Be sure to stir and rotate the pans halfway through cooking.

While the vegetables are roasting, crack the eggs into a large bowl. Season with salt and pepper, then whisk until smooth.

Heat a large skillet over medium heat and spray with nonstick spray. Add the eggs and scramble until they’re just barely cooked through and still slightly glossy. Remove the eggs from the skillet and set them aside.

Once the roasted vegetables have cooled slightly, divide the potatoes and scrambled eggs evenly between six individual containers.

Once the bowls are cool, sprinkle the scrambled eggs and potatoes with shredded cheddar cheese and chopped green onions. Cover the containers and refrigerate. Any bowls you don’t plan to eat within three days can be frozen for later use.

Servings and Timing

This recipe makes 6 servings. The prep time is approximately 15 minutes, while the cook time takes about 30-40 minutes, so you can expect the total time to be around 45 minutes.

Variations

Vegan Version: Use tofu scramble or chickpea eggs instead of regular eggs and dairy-free cheese to make the bowls vegan-friendly.

Meat Lover’s Option: Add cooked bacon, sausage, or ham to the mix for extra protein and flavor.

Other Vegetables: Feel free to add other vegetables like mushrooms, spinach, or tomatoes for added nutrition and flavor.

Spicy Twist: Spice things up by adding chopped jalapeños or a drizzle of hot sauce before serving.

Storage/Reheating

These breakfast bowls are perfect for meal prep and can be stored in the fridge for up to 3 days. To freeze, allow the bowls to cool completely before sealing in freezer-safe containers. To reheat from frozen, microwave at 50% power for 1-1/2 minutes, stir, and continue microwaving in 30-second intervals until hot. Top with your favorite toppings like avocado or salsa and enjoy!

FAQs

Can I make these breakfast bowls ahead of time?

Yes! These bowls are designed for meal prep. You can make them in advance and store them in the fridge for up to 3 days, or freeze them for later use.

Can I substitute the Yukon gold potatoes?

You can use other types of potatoes, such as red potatoes or sweet potatoes. Just make sure to adjust the roasting time as needed since different types of potatoes may cook at slightly different rates.

How do I reheat these breakfast bowls from frozen?

To reheat from frozen, microwave the bowl at 50% power for 1-1/2 minutes. Stir and continue microwaving in 30-second intervals until heated through. You can also reheat in the oven at 350°F for 10-15 minutes.

Can I make these bowls without cheese?

Yes, you can skip the cheese if you’re lactose intolerant or prefer a dairy-free option. You can substitute with a dairy-free cheese or simply enjoy the eggs and veggies without it.

Can I add other toppings to these bowls?

Absolutely! You can top them with avocado, salsa, tortilla chips, or even a dollop of sour cream for extra flavor and texture.

Conclusion

Make-Ahead Breakfast Bowls are the ultimate solution for busy mornings when you still want a wholesome, delicious meal. They’re packed with nutrient-dense ingredients like potatoes, eggs, and vegetables, and they can easily be customized to suit your preferences. Whether you’re meal prepping for the week or just looking for a quick breakfast, these bowls are a fantastic choice. Give them a try—I’m sure you’ll love having a satisfying and filling breakfast ready to go

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