Make-Ahead Breakfast Bowls

Why You’ll Love this Recipe

Make-Ahead Breakfast Bowls offer a satisfying mix of flavors and textures. They combine roasted potatoes, sausage, and scrambled eggs, making for a hearty meal. This method provides reliable results and easy preparation for busy mornings. Similar recipes, such as Breakfast Burritos or Overnight Oats, also streamline breakfast options and save time.

Ingredients You’ll Need

Gather these common ingredients for your Make-Ahead Breakfast Bowls. Measurements are in the recipe card.

• Red potatoes: They add a hearty base with a crispy texture when roasted.
• Sausage: Use your favorite type for flavor and protein.
• Bell pepper: Freshness and color enhance the dish.
• Large eggs: They provide protein and create a fluffy scramble.
• Milk: A splash adds creaminess to the eggs.
• Salt and pepper: Essential for seasoning throughout.
• Shredded cheddar: Cheese brings richness and flavor to the bowls.
• Cooking oil or spray: Grease your baking sheet to prevent sticking.

How to Make This Make-Ahead Breakfast Bowls

Making breakfast bowls is simple and straightforward. Follow these steps for a delicious meal prep.

Step 1: Preheat the oven
Set your oven temperature to 400 degrees Fahrenheit.

Step 2: Prepare the potatoes
Wash and dice the red potatoes into small cubes. Place them on a greased baking sheet in a single layer. Sprinkle with salt and pepper.

Step 3: Roast the potatoes
Roast the potatoes in the oven for 20-25 minutes until golden and tender.

Step 4: Cook the sausage
In a large skillet, cook the sausage and bell pepper over medium heat until the sausage is fully browned. Drain if needed and set aside.

Step 5: Scramble the eggs
In a medium bowl, beat the eggs with a splash of milk, salt, and pepper. Scramble them in a pan until just set. Mix the eggs with the sausage mixture until combined.

Step 6: Assemble the bowls
Once the potatoes are ready, divide them among six containers. Add the sausage and egg mixture on top of the potatoes. Sprinkle shredded cheddar on each bowl.

Step 7: Store the bowls
Allow the bowls to cool completely. Cover with lids and place them in the fridge for later use.

Tips for Success

These tips will help you make perfect breakfast bowls every time.

1. Use non-stick spray: Prevent sticking by greasing your baking sheet well.
2. Customize your proteins: Swap sausage for turkey or veggie options to suit your preference.
3. Chill quickly: Let the bowls cool before sealing to keep them fresh.
4. Add additional veggies: Consider spinach or mushrooms for extra nutrients.
5. Reheat properly: Warm in the microwave for best taste and texture.

Equipment Needed

• Oven
• Baking sheet
• Medium bowl
• Large skillet
• Storage containers

Variations

Try these creative twists on your breakfast bowls.

• Veggie-packed bowls: Add more sautéed vegetables like zucchini or broccoli.
• Spicy version: Include diced jalapeños for heat.
• Herbed mix: Stir in fresh herbs like chives or parsley for flavor.
• Quinoa base: Substitute potatoes with cooked quinoa for a healthier option.
• Bacon alternative: Use bacon instead of sausage for a smoky taste.

Serving Suggestions

Pair your breakfast bowls with these options for a complete meal.

• Avocado slices: Add creamy avocado on the side for extra nutrients.
• Toast: Serve with whole-grain toast for balanced energy.
• Fresh fruit: Include berries or banana slices for a refreshing touch.
• Coffee or tea: Enjoy with your favorite morning beverage.
• Yogurt: Offer a side of yogurt for additional protein and flavor.

FAQs About This Recipe

These common questions can help with your breakfast bowl preparation.

Can I freeze Make-Ahead Breakfast Bowls?
Yes, these bowls freeze well. Just ensure they are tightly sealed to prevent freezer burn.

How long do they last in the fridge?
Store them in the refrigerator for up to 4-5 days.

Can I use egg whites instead of whole eggs?
Yes, egg whites work well for a lighter option.

What if I don’t have red potatoes?
You can use other potato types or sweet potatoes instead.

Can I add sauces or toppings?
Feel free to add salsa, hot sauce, or extra cheese before serving.

Make-Ahead Breakfast Bowls

Satisfying and hearty breakfast bowls combining roasted potatoes, sausage, and scrambled eggs, perfect for busy mornings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Breakfast, Meal Prep

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 4 cups diced red potatoes They add a hearty base with a crispy texture when roasted.
• 1 lb sausages Use your favorite type for flavor and protein.
• 1 cup bell pepper, diced Freshness and color enhance the dish.
• 8 large eggs They provide protein and create a fluffy scramble.
• 1/4 cup milk A splash adds creaminess to the eggs.
• to taste salt and pepper Essential for seasoning throughout.
• 1 cup shredded cheddar cheese Cheese brings richness and flavor to the bowls.
• 2 tbsp cooking oil or spray Grease your baking sheet to prevent sticking.

Method

 

Preparation

1. Preheat the oven to 400°F (204°C).
2. Wash and dice the red potatoes into small cubes. Place them on a greased baking sheet in a single layer. Sprinkle with salt and pepper.

Cooking

1. Roast the potatoes in the oven for 20-25 minutes until golden and tender.
2. In a large skillet, cook the sausage and bell pepper over medium heat until the sausage is fully browned. Drain if needed and set aside.
3. In a medium bowl, beat the eggs with a splash of milk, salt, and pepper. Scramble them in a pan until just set. Mix the eggs with the sausage mixture until combined.

Assembly and Storage

1. Once the potatoes are ready, divide them among six containers. Add the sausage and egg mixture on top of the potatoes. Sprinkle shredded cheddar on each bowl.
2. Allow the bowls to cool completely. Cover with lids and place them in the fridge for later use.

Notes

Use non-stick spray to prevent sticking. Swap sausage for turkey or veggie options to suit your preference. Add more sautéed vegetables like zucchini or broccoli for variety.