Make-Ahead Breakfast Bowls Recipe

Introduction

Start your mornings right with these hearty Make-Ahead Breakfast Bowls. Packed with roasted potatoes, savory sausage, scrambled eggs, and melted cheddar, they’re perfect for easy weekday breakfasts.

Ingredients

• 7 medium red potatoes
• 1 pound breakfast sausage
• 6 eggs
• Splash of milk for the eggs (optional)
• 1 green bell pepper, diced
• 1 cup shredded cheddar cheese
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit.
2. Step 2: Wash and dice the red potatoes into small cubes. Spread them in a single layer on a greased baking sheet, then sprinkle with salt and pepper. Roast for 20-25 minutes until tender and golden.
3. Step 3: While the potatoes roast, cook the breakfast sausage in a large skillet over medium heat. Add the diced green bell pepper and cook until the sausage is fully browned. Drain any excess fat if necessary, then set aside.
4. Step 4: In a medium bowl, beat the eggs with a splash of milk, salt, and pepper. Pour into a pan and scramble until just cooked through. Combine the scrambled eggs with the cooked sausage and bell pepper mixture.
5. Step 5: Once the potatoes are done, divide them evenly among six containers. Top each with the sausage and egg mixture, then sprinkle about 2 tablespoons of shredded cheddar cheese over each bowl.
6. Step 6: Allow the bowls to cool completely before sealing them with lids. Store in the refrigerator until ready to enjoy.

Tips & Variations

• Swap breakfast sausage for turkey sausage or cooked bacon to vary the flavor and reduce fat.
• Add diced onions or mushrooms to the sausage mixture for extra veggies.
• Use pepper jack cheese instead of cheddar for a spicy kick.
• For a dairy-free option, skip the milk in the eggs and use a non-dairy cheese or omit it entirely.

Storage

Store the breakfast bowls in airtight containers in the refrigerator for up to 4 days. To reheat, microwave on high for 1-2 minutes or until warmed through. You can also freeze the bowls for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these breakfast bowls vegetarian?

Yes, you can replace the sausage with plant-based crumbles or sautéed vegetables like mushrooms and spinach for a vegetarian version.

How long can I store these breakfast bowls in the fridge?

They keep well in the refrigerator for up to 4 days when stored in sealed containers.

Make-Ahead Breakfast Bowls Recipe

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★★★★★

4.9 from 100 reviews

• Author: Lila
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

Make-Ahead Breakfast Bowls are a convenient and hearty morning meal featuring roasted red potatoes, savory breakfast sausage, scrambled eggs, and melted cheddar cheese. This balanced dish is prepared by roasting potatoes and cooking sausage and eggs on the stovetop, then assembled into individual portions ideal for quick reheating throughout the week.

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Ingredients

Scale 1x2x3x

Vegetables

• 7 medium red potatoes, diced
• 1 green bell pepper, diced
• Salt and pepper, to taste

Proteins

• 1 pound breakfast sausage
• 6 large eggs

Dairy

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

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Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to get ready for roasting the potatoes.
2. Roast Potatoes: Wash and dice the red potatoes into small cubes. Spread them out evenly on a greased baking sheet. Sprinkle with salt and pepper, then roast them in the oven for 20-25 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 along with the diced green bell pepper. Cook, stirring occasionally, until the sausage is completely browned. Drain excess fat if necessary and set aside.
4. Scramble Eggs: In a bowl, beat the eggs with a splash of milk and salt and pepper to taste. Pour into a hot pan and scramble gently until just cooked through. Then combine the scrambled eggs with the cooked sausage and bell pepper mixture, stirring to mix thoroughly.
5. Assemble Bowls: Once the potatoes are finished roasting, divide them evenly among six containers. Spoon 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 breakfast bowls to cool completely. Secure lids tightly and store the bowls in the refrigerator until ready to enjoy, making them perfect for meal prep.

Notes

• For a dairy-free option, omit the milk in the eggs and use a dairy-free cheese alternative.
• These bowls can be reheated in the microwave or oven for a quick breakfast.
• Feel free to substitute turkey sausage or a plant-based sausage to modify protein sources.
• Adding herbs like chives or parsley can enhance flavor and freshness.
• If you prefer spicier bowls, consider adding hot sauce or diced jalapeños.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Roasting
• Cuisine: American

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