Make-Ahead Breakfast Bowls
Why Make This Recipe
Make-Ahead Breakfast Bowls are a great way to save time and energy in the morning. They provide a hearty and nutritious start to your day, ensuring you don’t skip breakfast even on the busiest of days. You can easily customize them to suit your tastes, and they are perfect for meal prepping. Plus, with a balanced mix of protein, vegetables, and yummy toppings, these bowls will keep you satisfied until lunch.
How to Make Make-Ahead Breakfast Bowls
Ingredients
- 2 lbs Yukon Gold potatoes (chopped into 1" cubes)
- 1 green pepper (seeded then 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
Directions
- Preheat your oven to 425 degrees.
- Add the chopped potatoes, green pepper, and onion to a large sheet pan. Drizzle with extra virgin olive oil, homemade seasoned salt, and pepper. Toss to coat the vegetables evenly.
- Transfer half of the vegetables to a second sheet pan. Roast both pans in the oven for 30-40 minutes. Stir and rotate the pans halfway through cooking until the potatoes are golden brown and tender.
- While the vegetables are roasting, crack the eggs into a large bowl, season with salt and pepper, and whisk until smooth.
- Heat a large skillet over medium heat, spray with nonstick spray, and add the eggs. Scramble until just barely cooked through and still slightly glossy. Remove the eggs from the skillet and set aside on a plate.
- Once the vegetables are done roasting, divide them evenly among the containers with the scrambled eggs. Let cool slightly.
- Sprinkle shredded cheese and chopped green onions on top of each bowl. Cover and refrigerate. Freeze any portions not eaten within three days.
How to Serve Make-Ahead Breakfast Bowls
Serve these breakfast bowls chilled or warm. You can heat them in the microwave for a quick meal. Top with your favorite additions, such as sliced avocado, crushed tortilla chips, or salsa for extra flavor and texture.
How to Store Make-Ahead Breakfast Bowls
Store these bowls in the refrigerator for up to three days. For longer storage, freeze the portions you won’t eat right away. When ready to eat, simply thaw in the refrigerator overnight and reheat in the microwave.
Tips to Make Make-Ahead Breakfast Bowls
- Customize the veggies to your liking. You can add spinach, mushrooms, or any other favorite vegetables.
- Use different types of cheese for variety, such as feta or mozzarella.
- Consider adding cooked sausage or bacon for extra protein and flavor.
- Make sure the containers are airtight to keep the bowls fresh.
Variation
Feel free to switch up the eggs! You can use egg whites or even make a tofu scramble for a vegetarian option. Play with spices too, like adding paprika or chili powder for a bit of kick.
FAQs
1. Can I use other types of potatoes?
Yes, you can use red potatoes or sweet potatoes if you prefer.
2. How long can I freeze these bowls?
You can freeze them for up to three months for the best flavor.
3. Are these breakfast bowls good for meal prep?
Absolutely! They are perfect for meal prepping. Just make a batch at the start of the week, and you’ll have quick breakfasts ready to go.
Make-Ahead Breakfast Bowls
Ingredients
Method
- Preheat your oven to 425 degrees.
- Add the chopped potatoes, green pepper, and onion to a large sheet pan. Drizzle with extra virgin olive oil, homemade seasoned salt, and pepper. Toss to coat the vegetables evenly.
- Transfer half of the vegetables to a second sheet pan. Roast both pans in the oven for 30-40 minutes, stirring and rotating the pans halfway through cooking, until the potatoes are golden brown and tender.
- While the vegetables are roasting, crack the eggs into a large bowl, season with salt and pepper, and whisk until smooth.
- Heat a large skillet over medium heat, spray with nonstick spray, and add the eggs. Scramble until just barely cooked through and still slightly glossy. Remove the eggs from the skillet and set aside on a plate.
- Once the vegetables are done roasting, divide them evenly among the containers with the scrambled eggs. Let cool slightly.
- Sprinkle shredded cheese and chopped green onions on top of each bowl. Cover and refrigerate. Freeze any portions not eaten within three days.