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Make-Ahead Breakfast Bowls with Roasted Potatoes, Eggs, and Cheddar Recipe

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4.3 from 20 reviews

  • Author: Sara
  • Total Time: 45-55 minutes
  • Yield: 6 servings
  • Diet: Low Fat

Description

These Make-Ahead Breakfast Bowls feature roasted Yukon gold potatoes, sautéed peppers and onions, fluffy scrambled eggs, and melted cheddar cheese, topped with fresh green onions and your choice of avocado, tortilla chips, and salsa. Perfect for meal prep, they can be refrigerated or frozen for convenient, nutritious breakfasts all week long.

Ingredients

Vegetables

  • 2 lbs Yukon gold potatoes, chopped into 1″ cubes
  • 1 green pepper, seeded and chopped into 1″ cubes
  • 1 onion, chopped into 1″ cubes
  • 3 green onions, chopped

Eggs & Dairy

  • 12 eggs
  • 4 oz freshly shredded cheddar cheese

Seasoning & Oil

  • Extra virgin olive oil, for drizzling
  • Homemade seasoned salt, to taste
  • Freshly ground black pepper, to taste
  • Nonstick spray, for cooking eggs

Toppings (Optional)

  • Avocado
  • Tortilla chips
  • Salsa

Containers

  • 6 individual-sized Tupperware or glass containers with lids

Instructions

  1. Roast potatoes and vegetables: Preheat your oven to 425°F (220°C). On a large sheet pan, combine the chopped Yukon gold potatoes, green pepper, and onion. Drizzle with extra virgin olive oil and season with homemade seasoned salt and freshly ground black pepper. Toss everything together until evenly coated. Divide the mixture so half is on one sheet pan and the other half on a second sheet pan. Roast both pans in the oven for 30 to 40 minutes, stirring and rotating the pans halfway through, until the potatoes are golden brown and tender.
  2. Cook scrambled eggs: While the vegetables roast, crack all 12 eggs into a large bowl. Season with a pinch of salt and pepper, then whisk thoroughly until smooth. Heat a large skillet over medium heat and spray with nonstick cooking spray. Pour in the eggs and scramble gently, cooking just until they are set but still slightly glossy and moist. Remove from heat and transfer the eggs to a plate.
  3. Assemble the breakfast bowls: Evenly divide the roasted vegetable mixture and scrambled eggs among six individual-sized containers. Allow the contents to cool to room temperature.
  4. Add cheese and green onions: Once cooled, sprinkle each bowl evenly with freshly shredded cheddar cheese and chopped green onions. Seal the containers with lids.
  5. Store and serve: Refrigerate the bowls for up to three days. For longer storage, freeze the portions not eaten within three days. When ready to eat, reheat and add optional toppings such as sliced avocado, tortilla chips, and salsa to enhance flavor and texture.

Notes

  • Use homemade seasoned salt or your preferred seasoning blend to control sodium levels.
  • To save time, chop vegetables the night before.
  • Ensure eggs are slightly undercooked to avoid dryness after reheating.
  • Freeze portions in airtight containers to maintain freshness up to one month.
  • Optional toppings like avocado and salsa add freshness and creaminess to the bowls.
  • Prep Time: 15 minutes
  • Cook Time: 30-40 minutes
  • Category: Breakfast
  • Method: Roasting
  • Cuisine: American

Find it online: https://saraflavors.com/make-ahead-breakfast-bowls-with-roasted-potatoes-eggs-and-cheddar-recipe/