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Make-Ahead Breakfast Bowls

Make-Ahead Breakfast Bowls

These Make-Ahead Breakfast Bowls are the perfect solution for chaotic weekday mornings, providing a hearty and delicious meal that's ready in minutes. The recipe involves roasting potatoes, browning sausage with bell peppers, and scrambling eggs, then assembling them into individual containers for the week. It's a protein-packed, customizable meal prep idea that the whole family will love.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 7 medium red potatoes, washed and cubed
  • 1 pound breakfast sausage (your favorite kind, links or ground)
  • 6 large eggs
  • Splash of milk for the eggs (Optional, for fluffier eggs)
  • 1 green bell pepper, diced
  • 1 cup shredded cheddar cheese
  • Salt and freshly ground black pepper, to taste

Equipment

  • Baking sheet
  • Large skillet
  • medium bowl
  • Non-stick pan
  • Meal-prep containers

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). This high heat is key to getting those potatoes perfectly crispy on the outside and fluffy on the inside.
  2. Wash and dice your red potatoes into small, bite-sized cubes. I find that about a half-inch dice is perfect. Spread them in a single layer on a greased or parchment-lined baking sheet. If they're too crowded, they'll steam instead of roast, so use two sheets if you need to! Sprinkle generously with salt and pepper and roast for 20-25 minutes, or until they're golden brown and tender.
  3. While the potatoes are roasting, get started on the sausage. In a large skillet over medium heat, cook the breakfast sausage with the diced green bell pepper. Break up the sausage with a spoon as it cooks. You'll know it's done when it's fully browned and the peppers are tender. If your sausage is particularly greasy, be sure to drain off the excess fat before moving on.
  4. In a medium bowl, whisk the 6 eggs with a splash of milk (if you're using it) and a pinch of salt and pepper. Scramble the eggs in a separate non-stick pan over medium-low heat until they are just set. It's better to slightly undercook them, as they will cook more when you reheat the bowls.
  5. Once the potatoes are done, it’s time to assemble! Grab six meal-prep containers. Start by dividing the roasted potatoes evenly among them. Next, top the potatoes with the sausage and pepper mixture. Finally, add a layer of the scrambled eggs.
  6. Sprinkle about 2 tablespoons of shredded cheddar cheese over the top of each bowl. Let the bowls cool completely on the counter. This is crucial – if you put the lids on while they're still warm, condensation will form and can make the ingredients soggy. Once cooled, seal the lids on tightly and store them in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

For the best results, slightly undercook the eggs as they will cook again upon reheating. It is crucial to let the bowls cool completely before sealing and storing to prevent condensation and sogginess. You can use frozen potatoes to save time. This recipe is versatile; feel free to swap proteins with bacon or ham, or add more vegetables like onions and mushrooms.