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 can make these Breakfast Bowls ahead of time on Sunday and have breakfast ready to go for the week 3. 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!
FREQUENTLY ASKED QUESTIONS:
This all depends on how big you want your serving size to be. For me, this recipe makes about 6 servings.
You can either swap out the eggs for other cooked protein or add other protein to the mixture. Other ideas would be cooked sausage- links, patties or ground sausage would all work. Bacon pieces or cooked chorizo would also be a delicious addition.
Add some heat to the dish by adding some chopped jalapenos.
One of my favorite things about this recipe is that it can all be made ahead of time, put into covered containers and it is easily re-heatable for breakfast later!
After you microwave them initially they may not be completely cooked to your liking, but, they will finish cooking completely and won’t be rubbery after re-heating them later! If serving immediately, instead, I recommend cooking a bit longer in the microwave initially.
These bowls should be stored in an airtight container and can be kept in the fridge for up to a few days or freeze them in a freeze safe container for up to 3 months. Reheat in the microwave and if frozen, use directions below.
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.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- Yukon gold potatoes– you can use any potatoes that are good for roasting. I think these Air Fryer Home Fries would also be a great option to use instead of roasting them on the sheet pan.
- green pepper– green pepper can be swapped for other color bell peppers if preferred.
- onion
- extra virgin olive oil
- seasoned salt
- salt and freshly ground black pepper
- eggs– you can use other protein options that I shared about above in the FAQ section.
- shredded cheddar cheese– if you prefer a different melty cheese other than cheddar, feel free to try that out.
- 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 1-1/2 minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve.
NEED MORE BREAKFAST IDEAS?
- Sausage, Egg and Cheese Breakfast Sliders
- Sausage, Egg and Cheese Breakfast Rolls
- Breakfast Bundt Cake
- Baked Ham and Egg Cups
- Breakfast Pizza
- Apple Baked Oatmeal
- Ham Hash Brown Breakfast Casserole
- Corned Beef Hash
- Sausage, Egg & Cheese Biscuit Casserole
- Pancake Sausage Muffins
- Breakfast Burritos
- Microwave Scrambled Eggs Cups
- Egg McMuffin {McDonald’s Copycat Recipe}
- Yogurt Parfaits
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
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
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 and other nutritional values can vary quite a bit depending on which brands were used.
Can you add cooked tube sausage (regular & turkey) with this?
You can use any type of sausage you prefer. These are really customizable 🙂
This looks delicious! How many meals does it make?
Hi Ann! Well, it depends on how generous you are with the servings but I guessed that you could get about 6 servings. 🙂
Looks great, but you omitted the eggs in the actual recipe and the printout version. 🙂
Agh! You are right – good catch! Thank you – let me go fix that!
How long in microwave to reheat from refrigerator?
When calculating the nutrition facts, did you include the chips and salsa?
Any idea the caloric count? Looks delicious, can’t wait to try!
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!!
Trying this week and adding jalapeños to spice it up.
Hope you love it! And good call on the jalapeños!
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?
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! 🙂
And this keeps in the fridge for a few days then? Does it stay pretty fresh?
These look delicious! We are a big fan of anything with eggs, so this is going to be a winner!
This is a wonderful idea, thank you for sharing.
Sister From the South,
LindY G
Thank you Lindy! Hope you love it!!