Description
These Make-Ahead Breakfast Bowls are a perfect combination of roasted Yukon gold potatoes, sautéed peppers and onions, fluffy scrambled eggs, and melted cheddar cheese, topped with fresh green onions and customizable toppings like avocado, tortilla chips, and salsa. Ideal for a healthy and convenient breakfast, they can be prepared in advance and stored in individual containers for quick morning meals throughout the week.
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
Seasonings & Oils
- Extra virgin olive oil, for drizzling
- Homemade seasoned salt and pepper, to taste
Toppings (Optional)
- Avocado
- Tortilla chips
- Salsa
Other
- Nonstick spray, for cooking eggs
- 6 individual-sized tupperware or glass containers with lids
Instructions
- Roast potatoes and vegetables: Preheat your oven to 425°F (220°C). On a large sheet pan, toss the cubed Yukon gold potatoes, green pepper, and onion with extra virgin olive oil, homemade seasoned salt, and pepper until evenly coated. Transfer half of the vegetables onto a second sheet pan so that the produce is spread out in two pans. Roast both pans in the oven for 30-40 minutes or until the potatoes are golden brown and tender. Be sure to stir the vegetables and rotate the pans halfway through cooking to ensure even roasting.
- Cook the scrambled eggs: While the vegetables roast, crack the eggs into a large bowl and season them with salt and pepper. Whisk until smooth and uniform. Heat a large skillet over medium heat and spray it lightly with nonstick cooking spray. Pour in the eggs and scramble them gently, cooking just until they are barely set and still slightly glossy to ensure moist and tender eggs. Remove from heat and scoop onto a plate to set aside.
- Assemble the breakfast bowls: Once the roasted vegetables and scrambled eggs are ready, divide them evenly among six individual containers. Allow the mixture to cool slightly before topping each portion with shredded cheddar cheese and chopped green onions.
- Store and serve: Cover the containers with lids and refrigerate. These bowls can be enjoyed cold or reheated in the microwave. For portions not eaten within three days, freeze to maintain freshness. When ready to eat, add your favorite toppings such as sliced avocado, crunchy tortilla chips, and fresh salsa for extra flavor and texture.
Notes
- You can customize these bowls by adding your favorite proteins like cooked sausage or bacon.
- If you prefer, swap cheddar cheese for a dairy-free alternative to keep it lactose-free.
- Use homemade seasoned salt or a simple mixture of salt, paprika, garlic powder, and onion powder for flavor.
- To reheat frozen breakfast bowls, thaw overnight in the refrigerator and microwave until heated through.
- For a low-fat version, use egg whites or a combination of whole eggs and egg whites.
