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Make-Ahead Breakfast Bowls Recipe

Make-Ahead Breakfast Bowls Recipe
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★★★★★

5.2 from 12 reviews

Make-Ahead Breakfast Bowls featuring roasted red potatoes, savory breakfast sausage, scrambled eggs with bell peppers, and melted cheddar cheese. These bowls are perfect for a quick and nutritious breakfast throughout the week, with minimal prep and easy storage in the refrigerator.

Ingredients

Scale

Vegetables

  • 7 medium red potatoes, washed and diced into small cubes
  • 1 green bell pepper, diced

Protein

  • 1 pound breakfast sausage
  • 6 large eggs

Dairy

  • 1 cup shredded cheddar cheese
  • Splash of milk (optional, for eggs)

Seasonings

  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the potatoes.
  2. Prepare and Roast Potatoes: Wash and dice the red potatoes into small cubes. Spread them evenly on a greased baking sheet in a single layer. Sprinkle with salt and pepper to taste. Roast in the oven for 20 to 25 minutes until golden and tender.
  3. Cook Sausage and Bell Pepper: While the potatoes roast, heat a large skillet over medium heat. Add the breakfast sausage and diced green bell pepper. Cook, stirring occasionally, until the sausage is fully browned and cooked through. Drain any excess fat and set aside the mixture.
  4. Scramble the Eggs: In a medium bowl, beat the six eggs with a splash of milk (if using) and season with salt and pepper. Pour the egg mixture into a clean skillet and scramble gently over medium heat until just cooked through. Combine the scrambled eggs with the cooked sausage and bell pepper mixture in the pan, stirring to combine thoroughly.
  5. Assemble Breakfast Bowls: Once the potatoes have finished roasting, divide them evenly among six meal-prep containers. Layer the sausage and egg mixture over the potatoes in each container. Top each bowl with about 2 tablespoons of shredded cheddar cheese.
  6. Cool and Store: Allow the assembled bowls to cool completely to room temperature. Seal each container with a tight-fitting lid and store them in the refrigerator until ready to eat.

Notes

  • For a dairy-free variation, omit the milk splash and cheese or substitute with dairy-free cheese alternatives.
  • These bowls can be reheated in the microwave for 1-2 minutes or until heated through.
  • Feel free to customize with additional veggies like onions, mushrooms, or spinach.
  • Make sure potatoes are cut into small cubes to ensure even roasting and quicker cooking.
  • Draining excess fat after cooking sausage helps reduce greasiness and calories.
  • These bowls can be stored refrigerated for up to 4 days or frozen for up to 2 months for longer storage.

Nutrition

Keywords: make-ahead breakfast, breakfast bowls, roasted potatoes, sausage and eggs, meal prep breakfast, easy breakfast recipe

Find it online: https://foodbylina.com/make-ahead-breakfast-bowls-recipe/