Breakfast made simple with these easy make ahead breakfast bowls. Simple prep on a Sunday afternoon will have you ready to tackle each morning with a healthy and nutritious meal.
Origins of the Breakfast Bowl
I’m pretty sure breakfast bowls began in the crazy of frozen microwave dinners. The packaging shows off the beauty of the roasted potatoes, perfectly cooked eggs, and the melty gooey cheese. I’m sure you can picture it now. They were fairly inexpensive and quick to reheat and for the most part left you satiated. Bad news. the problem is not the breakfast itself, but the actual ingredients that go into making and packaging theses dinners. Nine times out of ten they are loaded down with a handful of REAL ingredients and ton of salt, preservatives and a plethora of chemicals and compounds that no one without a chemistry degree could pronounce. Good news, I’m going to show you how to turn a frozen chemical compound into something that is actually nutritious and that will fuel your body every morning.
How to Make Breakfast Bowls
INGREDIENTS
- Potatoes: I used Yukon Gold, however you could easily swap it out for Red Potatoes or Sweet Potatoes. Just cut them up in a 1″ dice cube.
- Bell Peppers: I love any and all colors of bell peppers, so use what you have on hand or mix it up with red, green, and yellow bell peppers. Cut these into a 1″ dice as well.
- Onion: I prefer yellow onions but you can use any onion you like or just omit them all together.
- Extra Virgin Olive Oil: this is used to roast the potatoes and veggies however, you can use any neutral oil such as vegetable oil or avocado oil.
- Seasoned Salt: I like to make my own, see recipe here.
- Eggs: you’ll need a dozen eggs for this recipe. You can use eggbeaters or substitute the whole eggs for egg whites to reduce the calories per serving.
- Heavy Cream: this is optional, but I like to add a little splash to my eggs. I feel like it makes them a little more fluffy.
- Cheddar Cheese: I love all cheese, and I love how versatile it is. I used sharp cheddar cheese, but this would be so good with a pepper-jack or even mozzarella. Ideally freshly shredded cheese would be best, but in a pinch the pre-shredded cheese is perfect. Typically, pre-shredded cheese contains cornstarch or some other form of anti-caking ingredients so if you’re trying to be mindful of hidden ingredients, then shredding your own cheese is the way to go.
- Green Onions: these are mainly for garnish, and completely optional, but they do give the dish a nice oniony flavor, if you’re into that sort of thing.
EQUIPMENT USED
- Cookie Sheet
- Parchment Paper
- Vegetable Chopper
- Cheese Grater
- Meal Prep Containers – glass click here or plastic click here
STEP-BY STEP INSTRUCTIONS
Start by preparing your veggies. I start with my potatoes. I love to par-boil my potatoes. It creates a crispy outer “shell” and a soft center. Simply wash your potatoes to remove any dirt and debris. If you’re using Yukon gold or red potatoes, there is no need to peel them, just simply cut into a large 1″ dice cube.
Place diced potatoes in a large pot of salted water and bring to a boil. Once boiling, cook for ten minutes and then remove from heat. Drain potatoes and shock them in a large bowl of ice water to stop the cooking process. Once cooled, drain potatoes. On a parchment lined cookie sheet, evenly spread potatoes and drizzle with olive oil, seasoned salt, and pepper. Toss to evenly coat.
To prepare the peppers and onions, I love to use my vegetable chopper to create uniform dices. Just peel the onion and cut into 1″ large dice. Same for the bell peppers. Slice and de-seed the peppers. Cut into 1″ large dice. Place the onions and peppers on a separate cookie sheet lined with parchment. Drizzle with a little olive oil, seasoned salt, and pepper. Toss to coat.
Preheat oven to 425° F. Roast both pans in the oven for 30-40 minutes or until the potatoes are golden brown, stirring and rotating halfway through. Remove from oven and allow to cool.
While you’re waiting for the vegetables, it’s time to cook the eggs.
Crack eggs into a large bowl then season with salt and pepper and a splash of heavy cream. Wisk until smooth. Heat a large skillet over medium heat, spray with non-stick spray or add a little butter to the pan. Add eggs and scramble until the eggs are just barely cooked through and still slightly glossy.
Divide the potatoes, bell pepper and onions, and eggs evenly among six of the meal prep containers. Set aside to cool. Once cool, sprinkle with cheese and green onions. 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 additional toppings if desired.
Breakfast Bowls
Description
These breakfast bowls are full of healthy and nutritious food that will keep you satiated and ready to start your day. This is vegetarian and gluten-free and freezer friendly!
Ingredients
Optional Toppings
Instructions
Veggie Prep
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Preparing the Potatoes
Wash potatoes to remove any dirt and debris. Slice into 1" cubes.
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Place diced potatoes in a large pot of salted water and bring to a boil. Once boiling, boil for 10 minutes and then remove from heat. Drain and then place in large bowl of ice water. Once cooled, drain water and set aside.
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On a parchment lined cookie sheet, evenly spread potatoes and drizzle with olive oil, seasoned salt, and pepper. Toss to evenly coat.
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Preparing Onions and Peppers
Peel the onion and cut into 1" large dice
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Slice and de-seed the pepper and cut into 1" large dice.
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Place the onions and peppers on a separate cookie sheet lined with parchment. Drizzle with a little olive oil, seasoned salt, and pepper. Toss to coat.
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Roasting
Preheat oven to 425° F
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Place both pans (potatoes, peppers and onions) in the oven for 30-40 minutes or until the potatoes are golden brown, stirring and rotating halfway through. Remove from oven and allow to cool.
Egg Prep
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Crack eggs into a large bowl then season with salt and pepper and a splash of heavy cream. Wisk until smooth.
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Heat a large skillet over medium heat, spray with non-stick spray or add a little butter to the pan. Add eggs and scramble until the eggs are just barely cooked through and still slightly glossy.
Assembly
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Divide the potatoes, bell pepper and onions, and eggs evenly among six of the meal prep containers. Set aside to cool. Once cool, sprinkle with cheese and green onions.
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Cover and refrigerate. Freeze any portions that aren't eaten within three days.
Reheating Instructions
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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 additional toppings if desired.
Equipment
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 413.34kcal
- % Daily Value *
- Total Fat 24.02g37%
- Saturated Fat 7.69g39%
- Cholesterol 346.26mg116%
- Sodium 260.3mg11%
- Potassium 857.8mg25%
- Total Carbohydrate 30.86g11%
- Dietary Fiber 4.21g17%
- Sugars 3.32g
- Protein 19.05g39%
- Vitamin A 1348.77 IU
- Vitamin C 57.66 mg
- Calcium 211.06 mg
- Iron 3.01 mg
- Vitamin D 1.87 mcg
- Vitamin E 2.73 mg
- Vitamin K 22.47 mcg
- Thiamin 0.18 mg
- Riboflavin 0.56 mg
- Niacin 1.92 mg
- Vitamin B6 0.69 mg
- Folate 85.97 mcg
- Vitamin B12 0.98 mcg
- Pantothenic Acid 1.96 mg
- Phosphorus 359.68 mg
- Magnesium 55.85 mg
- Zinc 2.37 mg
- Selenium 32.97 mcg
- Copper 0.25 mg
- Manganese 0.31 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
