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Make-Ahead Breakfast Bowls

Make-Ahead Breakfast Bowls

These Make-Ahead Breakfast Bowls are the perfect solution for busy weekday mornings, offering a hearty and convenient meal without the rush. Featuring savory breakfast sausage, fluffy scrambled eggs, roasted potatoes, and cheddar cheese, this recipe allows you to prepare a week's worth of satisfying breakfasts in under an hour. It's a simple, customizable meal prep idea to reclaim your mornings and ensure a nourishing start to the day.
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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
  • 1 pound breakfast sausage
  • 6 large eggs
  • A splash of milk for the eggs (Optional, for creaminess)
  • 1 green bell pepper, diced
  • 1 cup shredded cheddar cheese
  • Salt and freshly ground black pepper, to taste

Equipment

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

Method
 

Instructions
  1. Prepare the Oven and Potatoes: First things first, get your oven preheating to 400°F (200°C). While it’s heating up, give your potatoes a good wash and dice them into small, bite-sized cubes, about half an inch. Toss them onto a greased baking sheet, making sure they’re in a single layer. This is crucial for getting them crispy! Sprinkle generously with salt and pepper and slide them into the oven to roast for 20-25 minutes, or until they’re golden and tender.
  2. Cook the Sausage and Peppers: While the potatoes are roasting, grab a large skillet and set it over medium heat. Add your breakfast sausage and the diced green bell pepper. Break up the sausage with a spoon as it cooks. You’ll want to continue cooking until the sausage is completely browned and the peppers have softened. If there's a lot of excess grease, be sure to drain it off before moving on.
  3. Scramble the Eggs: In a medium bowl, crack your 6 eggs. Add a small splash of milk if you like your eggs on the creamier side, along with a pinch of salt and pepper. Whisk everything together until it’s light and airy. Scramble the eggs in a separate non-stick pan over medium-low heat until they’re just set. It’s better to slightly undercook them, as they’ll cook a bit more when you reheat the bowls.
  4. Combine and Assemble: Once the potatoes are done, it’s time to build your bowls! Grab your 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 the scrambled eggs.
  5. Add Cheese and Cool: Sprinkle about 2 tablespoons of shredded cheddar cheese over the top of each bowl. Now for the most important step: let the bowls cool down completely on the counter. If you put the lids on while they’re still warm, condensation will form and you’ll end up with soggy bowls.
  6. Store for Later: Once fully cooled, secure the lids tightly on your containers. You can store them in the refrigerator for up to 4 days or in the freezer for up to 3 months for incredibly easy mornings.

Notes

For best results, ensure potatoes are in a single layer on the baking sheet to get them crispy, not steamed. Slightly undercook the scrambled eggs as they will cook more upon reheating. It is crucial to let the bowls cool completely to room temperature before covering and storing to prevent condensation and sogginess. This recipe is versatile; swap sausage for bacon or ham, or use plant-based crumbles for a vegetarian option. You can also add more vegetables like onions, mushrooms, or spinach.