Description
Grab & Go Make Ahead Breakfast Bowls are the perfect solution for busy mornings. Discover easy meal prep tips now!
Ingredients
Scale
- 12 large eggs
- ¼ cup milk (2 fl oz/60ml)
- 2 pounds russet potatoes (900g), diced into ½-inch cubes
- 1 large red bell pepper (about 8oz/225g), diced
- 1 medium yellow onion (about 8oz/225g), diced
- 1 pound breakfast sausage (450g) – ground or links cut into pieces
- 2 tablespoons olive oil (30ml)
- 1 teaspoon garlic powder (3g)
- 1 teaspoon paprika (3g)
- 1 teaspoon dried thyme (1g)
- 1½ cups shredded cheddar cheese (6oz/170g)
- Salt and black pepper to taste
- Optional: 2 green onions, sliced, for garnish
- Optional: Hot sauce for serving
Instructions
- Step 1: Prepare the Potatoes Preheat your oven to 425°F (220°C). Dice the potatoes into ½-inch cubes for even cooking. Place them in a large pot, cover with cold water, and add 1 teaspoon salt. Bring to a boil and parboil for 5 minutes. Drain thoroughly and let steam dry for 2-3 minutes. Toss potatoes with 1½ tablespoons olive oil, garlic powder, paprika, thyme, salt, and pepper. Spread on a preheated baking sheet in a single layer and roast for 25-30 minutes until golden and crispy, flipping halfway through.
- Step 2: Cook the Protein While the potatoes roast, heat a large skillet over medium heat. Add the breakfast sausage, breaking it into crumbles if using ground meat. Cook thoroughly until browned and cooked through, about 7-8 minutes. Transfer to a paper towel-lined plate to drain excess fat, leaving about 1 tablespoon of fat in the pan.
- Step 3: Sauté the Vegetables Add diced onion to the same skillet with the remaining fat. Sauté for 3-4 minutes until softening, then add the diced bell pepper. Cook for another 3-4 minutes until vegetables are tender but not mushy. Season with a pinch of salt and pepper. Remove from heat and set aside.
- Step 4: Scramble the Eggs In a large bowl, whisk together eggs and milk until well combined. Season with salt and pepper. Heat the remaining ½ tablespoon olive oil in a clean skillet over medium-low heat. Pour in the egg mixture and cook, gently folding occasionally with a spatula, until eggs are just set but still slightly glossy, about 3-4 minutes. They should be slightly underdone for best reheating results.
- Step 5: Assemble Your Bowls Allow all components to cool completely before assembly. Divide the roasted potatoes among 5-6 microwave-safe containers. Layer with the sausage crumbles, sautéed vegetables, and scrambled eggs. Top each container with a portion of shredded cheese and optional sliced green onions. Seal containers and refrigerate for up to 5 days.
- Step 6: Reheat and Enjoy When ready to eat, remove the lid and cover with a damp paper towel. Microwave for 1-2 minutes until heated through. Stir gently, add hot sauce if desired, and enjoy your homemade Grab & Go Make Ahead Breakfast Bowl!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg