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Make-Ahead Breakfast Bowls

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Make-Ahead Breakfast Bowls are a perfect solution for busy mornings. Packed with eggs, roasted Yukon gold potatoes, veggies, and topped with cheddar cheese and green onions, these bowls are gluten-free, vegetarian, and freezer-friendly.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Oven, Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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

Instructions

  1. 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.
  2. 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.
  3. While the vegetables are roasting, crack the eggs into a large bowl. Season with salt and pepper, then whisk until smooth.
  4. 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.
  5. Once the roasted vegetables have cooled slightly, divide the potatoes and scrambled eggs evenly between six individual containers.
  6. 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.

Notes

  • 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.
  • If freezing, allow the bowls to cool completely before sealing them in freezer-safe containers.

Nutrition

Find it online: https://cheftinaskitchen.com/make-ahead-breakfast-bowls/