Breakfast Meal Prep Bowls Recipe
Bright, bold, and make-ahead easy, these Breakfast Meal Prep Bowls are my go-to lifesaver on busy mornings. Each bowl is packed with flavorful roasted potatoes and peppers, saucy chipotle pineapple ground chicken, and fluffy scrambled eggs. They’re the perfect blend of savory and just a whisper of sweet, with pops of color and a Tex-Mex twist that keeps things exciting. If you love starting your day feeling energized and satisfied, or just want a delicious, protein-packed option waiting in the fridge, keep reading—you’re about to fall in love with these Breakfast Meal Prep Bowls!
Ingredients You’ll Need
Ingredients You’ll Need
All the ingredients for these Breakfast Meal Prep Bowls are pantry staples you probably have on hand, with a few special touches that take them over the top. Each ingredient brings a unique texture, color, or punch of flavor, making every bite irresistible.
- Baby Gold Potatoes: These roast up tender and creamy, forming a hearty base with a subtle buttery flavor.
- Bell Peppers: A rainbow of color and slight sweetness that brightens the whole bowl.
- Yellow Onion: Adds a mellow, slightly caramelized flavor as it roasts alongside the veggies.
- Olive Oil: Helps every vegetable brown beautifully and adds a hint of richness.
- Garlic Powder: Easy and punchy, this amps up the savory notes without overpowering the dish.
- Salt and Pepper: Just the basics here, but they let each ingredient shine.
- Ground Chicken: Lean and protein-packed, it’s the canvas for all the saucy, smoky chipotle flavor.
- Pineapple in 100% Juice: The not-so-secret weapon! It brings a fresh pop of sweetness to balance the heat.
- Chipotle Peppers in Adobo: Smoky, spicy, and just what you need for depth and kick in the sauce.
- Fresh Garlic: No breakfast bowl is complete without the punch of real garlic.
- Kosher Salt: Seasoning at its best, making everything taste “just right.”
- Ground Cumin: Earthy and aromatic, this gives the chicken that classic Tex-Mex vibe.
- Dried Oregano: A sprinkle of this ties together all the spices with herbal undertones.
- Ground Cinnamon: Just a pinch adds warmth and complexity to the chicken’s sauce.
- Ground Cloves: Mysterious and bold—this little bit makes the flavor pop.
- Large Eggs: Fluffy, tender, and the secret to unbeatable protein power in your morning bowl.
- Cooking Spray, Oil, or Butter: This ensures your scrambled eggs are soft, luscious, and never stick.
How to Make Breakfast Meal Prep Bowls
Step 1: Roast the Potatoes
Start by preheating your oven to 450ºF. If you’d like easy clean-up, line a half sheet pan with parchment paper. Toss the quartered baby gold potatoes with a tablespoon of olive oil and a dash of salt and pepper right on the pan, then get them roasting for 15 minutes. This step lets the potatoes start to caramelize and sets the perfect base for every bowl.
Step 2: Add the Peppers and Onions
While your potatoes are roasting, grab the bell peppers and onion. Dice them up and toss with the remaining olive oil, garlic powder, and a sprinkle of salt and pepper. After the potatoes’ first 15 minutes in the oven, scatter the peppers and onion right on top. Give everything a good toss together and return the pan to the oven for another 25-30 minutes. By the end, the veggies should be tender and edges just turning crispy and golden.
Step 3: Cook the Ground Chicken
While the veggies finish roasting, heat a large skillet over medium-high heat. Add the ground chicken, letting it sit undisturbed for 3-4 minutes to get a nice brown crust before you start breaking it apart. Cook it through so there’s no pink left, but make sure not to dry it out—a juicy bowl is a happy bowl!
Step 4: Blend the Chipotle Pineapple Sauce
While the chicken is browning, get out your blender or food processor. Add the drained pineapple, chipotle peppers in adobo, peeled garlic cloves, kosher salt, cumin, oregano, cinnamon, and cloves. Blend until the sauce is ultra-smooth and rich in color—this is the magical sauce that infuses the chicken with so much flavor.
Step 5: Simmer and Finish the Chicken
Once the ground chicken is fully cooked, pour in the chipotle pineapple sauce. Let the whole pan come to a careful simmer over medium heat, then reduce to low and let it bubble away gently. Stir occasionally as the flavors meld and the chicken absorbs that irresistible smoky-sweet heat. Let it hang out and get saucy while you move on to the eggs and veggies.
Step 6: Scramble the Eggs
Heat a nonstick skillet over medium-low heat and coat it with cooking spray, oil, or a little butter. Pour in your gently beaten eggs and scramble until fluffy and just set. The key is low and slow—don’t rush or overcook them. Light, soft scrambled eggs add a creamy, satisfying texture to the bowls.
Step 7: Assemble the Bowls
When everything is cooked, it’s bowl party time! For each of your 8 Breakfast Meal Prep Bowls, add a generous serving of roasted veggies (about 4 ounces), a fluffy mound of scrambled eggs (4 ounces), and a hearty scoop of chipotle pineapple ground chicken (6 ounces). Everything looks vibrant and inviting, and it truly smells like a breakfast dream.
How to Serve Breakfast Meal Prep Bowls
Garnishes
The easiest way to elevate these Breakfast Meal Prep Bowls is with fresh garnishes on top. Try chopped fresh cilantro, a sprinkle of cotija cheese, or a swirl of Greek yogurt or sour cream. If you like a little heat, drizzle on your favorite hot sauce or a spoonful of salsa macha. With these accents, every bite bursts with layered flavor.
Side Dishes
While these bowls are complete on their own, you can always stretch the meal with some quick sides. Warm tortillas or pita make it fun to scoop up every bite, or serve with a side of sliced avocado for extra creaminess. For a little crunch, consider a fresh fruit salad or crisp cucumber slices.
Creative Ways to Present
You can let your creativity shine by setting all the components out buffet-style and letting family or guests build their own custom bowls. For a grab-and-go option, assemble in individual meal prep containers and stack them in the fridge. They also work brilliantly as breakfast tacos or even wrapped up as a quick breakfast burrito—just tuck everything inside a tortilla and enjoy.
Make Ahead and Storage
Storing Leftovers
Leftover Breakfast Meal Prep Bowls store like a dream. Keep each component in airtight containers in the fridge for up to 4 days. When you’re ready to eat, just combine as desired and add your favorite toppings. If you’ve already assembled the bowls, they stack neatly in meal prep containers for easy grab-and-go weekday breakfasts.
Freezing
If you want to stretch your meal prep further, you can freeze the cooked chicken and roasted veggies for up to two months. Avoid freezing the scrambled eggs if possible, since their texture can suffer after thawing. Portion the cooled chicken and veggies into freezer-safe bags or containers, and label them with the date for easy rotation.
Reheating
To reheat, pop your assembled bowl (minus any cold garnishes) in the microwave for a minute or two, stirring halfway through, or warm components in a skillet on the stovetop until heated through. For the best flavor and texture, always add your fresh garnishes—like herbs, cheese, or yogurt—after reheating.
FAQs
Can I substitute ground chicken with another protein?
Absolutely! Ground turkey, lean ground beef, or even crumbled tofu all work beautifully as the base for these Breakfast Meal Prep Bowls. Each brings their own unique flavor, so adjust your seasoning to taste if you make a swap.
How spicy are these Breakfast Meal Prep Bowls?
The chipotle peppers add a smoky kick, but if you’re sensitive to spice, start with half the can and add more only if you’re feeling adventurous. The pineapple in the sauce also helps mellow out the heat and add balance.
Can I make these bowls vegetarian?
Definitely! Swap the ground chicken for sautéed mushrooms, cooked lentils, or black beans for a hearty vegetarian version. The chipotle pineapple sauce is just as delicious with veggies or legumes.
How can I make these bowls dairy free?
These Breakfast Meal Prep Bowls are naturally dairy free if you skip the cotija cheese and use oil for scrambling the eggs. For creaminess, try a dollop of your favorite plant-based yogurt as a fun garnish.
Are these Breakfast Meal Prep Bowls good for meal prep beginners?
Totally! The recipe is straightforward with just a few simple steps, and you can break the process into manageable parts. They’re the perfect way to dip your toes into meal prep because the rewards are seriously delicious.
Final Thoughts
If you’ve ever wished mornings came with less hassle and more flavor, these Breakfast Meal Prep Bowls might just become your new obsession. They’re colorful, filling, and endlessly customizable—plus they make you look forward to breakfast, no matter how busy your day gets. Try them once, and you’ll see why I always keep a few stashed in my fridge!
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Breakfast Meal Prep Bowls Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 bowls 1x
- Diet: Vegetarian
Description
These Breakfast Meal Prep Bowls are a delicious and convenient way to start your day. Packed with flavorful ingredients like roasted potatoes, bell peppers, seasoned ground chicken, and scrambled eggs, these bowls are perfect for a hearty breakfast on the go.
Ingredients
Roasted Potatoes:
- 24 oz Baby Gold Potatoes, quartered
- 2 Tablespoons (32g) Olive Oil, divided
- 1/2 teaspoon Garlic Powder
- Salt and Pepper, to taste
Ground Chicken:
- 2 pounds Ground Chicken
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
Sauce:
- 20 oz can Pineapple in 100% Juice
- 4 oz can Chipotle Peppers in Adobo
- 4 cloves Garlic
Scrambled Eggs:
- 18 large Eggs, slightly beaten
- Cooking Spray, Oil, or Butter (for scrambling)
Instructions
- Preheat the oven: Preheat the oven to 450ºF. (Optional: Line a half sheet pan with parchment paper.)
- Roast Potatoes: Toss quartered potatoes with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Bake for 15 minutes.
- Prepare Veggies: Toss diced peppers and onions with olive oil, garlic powder, salt, and pepper. After 15 minutes, add them to the sheet pan with the potatoes.
- Bake: Bake for an additional 25-30 minutes until the potatoes are tender and veggies are slightly browned.
- Cook Ground Chicken: Brown ground chicken in a skillet over medium-high heat.
- Make Sauce: Blend pineapple, chipotle peppers, garlic, salt, cumin, oregano, cinnamon, and cloves until smooth.
- Simmer: Add the sauce to the cooked chicken and simmer over low heat.
- Scramble Eggs: Cook beaten eggs in a skillet with spray or oil.
- Assemble Bowls: In each bowl, add chicken, scrambled eggs, and roasted veggies. Serve with desired toppings.
Notes
- You can customize these bowls with your favorite toppings like cilantro, cheese, hot sauce, Greek yogurt, or tortillas.
- This recipe can be easily adapted by using different proteins or veggies based on your preferences.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 360mg
Keywords: Breakfast, Meal Prep, Bowls, Eggs, Chicken, Potatoes, Healthy
