If you’re on the hunt for a breakfast that delivers cozy comfort, vibrant flavors, and a morning meal you can prep ahead of time, you’ll adore this Make-Ahead Breakfast Bowls with Roasted Potatoes, Eggs, and Cheddar Recipe. It’s a total game-changer for busy mornings, combining crispy roasted yukon gold potatoes with soft scrambled eggs and a melty cheddar finish. This recipe brings together simple, fresh ingredients with hearty textures and warm flavors, making breakfast something to truly look forward to.
Ingredients You’ll Need
Every ingredient in this dish plays a starring role — from the tender-yet-crisp roasted potatoes to the creamy scrambled eggs and the sharp cheddar that pulls it all together. These essentials are straightforward but create layers of taste and texture that make this recipe shine.
- Yukon gold potatoes: Their buttery texture and golden color roast up perfectly for crisp, tender bites.
- Green pepper: Adds a fresh crunch and subtle sweetness to brighten the potatoes.
- Onion: Brings savory depth and caramelized edges when roasted.
- Extra virgin olive oil: Drizzled generously to help roast the veggies evenly with rich flavor.
- Homemade seasoned salt and pepper: The simple seasoning combo that makes all the flavors pop just right.
- Eggs: Scrambled softly to creamy perfection, providing a satisfying protein boost.
- Freshly shredded cheddar cheese: Melts beautifully over the eggs and potatoes, adding sharp, cheesy goodness.
- Green onions: Sprinkle on top for a fresh, mild onion bite and a pop of color.
- Toppings like avocado, tortilla chips, and salsa: Optional, but they bring a fun twist and additional textures.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Make-Ahead Breakfast Bowls with Roasted Potatoes, Eggs, and Cheddar Recipe
Step 1: Roast the Potatoes and Vegetables
Start by preheating your oven to 425 degrees Fahrenheit. Toss together the chopped yukon gold potatoes, green pepper, and onion on one or two large sheet pans. Drizzle liberally with extra virgin olive oil, then sprinkle your homemade seasoned salt and pepper all over. Toss everything to coat evenly—that oil and seasoning combo sets the stage for those golden, crispy potatoes and perfectly caramelized veggies. Pop the pans in the oven and roast for 30 to 40 minutes, stirring and swapping pans halfway through to ensure even cooking. The result? Potatoes that are beautifully browned with tender insides and vegetables bursting with sweet, roasted flavor.
Step 2: Cook the Eggs
While the veggies roast, whisk 12 eggs in a large bowl with a pinch of salt and pepper. Heat a skillet over medium heat and spray it with nonstick cooking spray before pouring in the eggs. Scramble them gently, aiming for eggs that are just barely set with a slightly glossy finish—this keeps them creamy and tender. Once cooked, transfer the eggs to a plate and set aside. These soft scrambled eggs will add a luscious texture that pairs perfectly with the crispy potatoes.
Step 3: Assemble the Breakfast Bowls
Now comes the fun part! Divide the roasted potatoes and veggies evenly among six individual containers. Top each portion with the fluffy scrambled eggs, then sprinkle freshly shredded cheddar cheese and chopped green onions over everything. Let the bowls cool before sealing them up with lids and refrigerating. This step locks in freshness and flavor, making these bowls ready to grab and go when mornings are hectic. Any portions you don’t plan to eat within three days can be frozen for even longer convenience.
How to Serve Make-Ahead Breakfast Bowls with Roasted Potatoes, Eggs, and Cheddar Recipe
Garnishes
When it’s time to enjoy your breakfast bowl, jazz it up with some fresh toppings. Creamy avocado slices add richness, while crunchy tortilla chips bring delightful texture contrasts. A generous spoonful of chunky salsa adds brightness and a little zing that balances the savory cheese and roasted potatoes. These garnishes take your meal from great to unforgettable in seconds.
Side Dishes
This dish is hearty enough to be a meal on its own, but if you want to add a little extra, consider fresh fruit on the side or a light green salad to balance the flavors. A cup of piping hot coffee or a fresh juice also pairs beautifully with the warmth and comfort of these bowls.
Creative Ways to Present
Serve these breakfast bowls in rustic ceramic bowls topped with cilantro or parsley for an inviting vibe. You can also layer the ingredients in mason jars for an adorable grab-and-go option or even add a dollop of sour cream or Greek yogurt to each bowl just before eating to add a creamy tang.
Make Ahead and Storage
Storing Leftovers
These Make-Ahead Breakfast Bowls with Roasted Potatoes, Eggs, and Cheddar Recipe hold up wonderfully in the refrigerator for up to three days. Keep them in airtight containers to preserve moisture and prevent odors from mingling. When ready to eat, simply reheat gently and add fresh toppings.
Freezing
If you want to keep these breakfast bowls longer, freezing is an excellent option. Use freezer-safe, airtight containers and freeze portions individually. When ready to enjoy, thaw overnight in the fridge before reheating to keep texture and taste at their best.
Reheating
Reheat the bowls either in the microwave or in the oven. Microwave for 1 to 2 minutes until warmed through, stirring halfway to distribute heat evenly. For a crisper texture, transfer to an oven-safe dish and warm at 350 degrees Fahrenheit for about 10 minutes, which also helps the cheese melt beautifully.
FAQs
Can I use a different type of potato for this recipe?
Absolutely! While yukon gold potatoes give a perfect balance of creamy inside and crispy outside, russet or red potatoes can work well too—just adjust roasting time slightly if needed.
Is it possible to make this recipe vegan or vegetarian?
This recipe is already vegetarian but to make it vegan, you can omit the eggs and cheddar and substitute scrambled tofu along with your favorite vegan cheese alternatives.
How long will the breakfast bowls stay fresh in the fridge?
Stored properly in airtight containers, these bowls stay delicious for up to three days in the refrigerator.
Can I add other vegetables to the roasted potato mix?
Yes! Feel free to experiment with bell peppers of other colors, zucchini, or cherry tomatoes to add new flavors and textures.
What’s the best way to reheat these bowls without drying out the eggs?
Microwaving on medium power and adding a small splash of water before reheating helps keep the eggs moist and fluffy. Alternatively, reheating gently in the oven covered with foil preserves moisture well.
Final Thoughts
There’s something truly special about waking up to warm, flavorful food that’s already prepared, and these Make-Ahead Breakfast Bowls with Roasted Potatoes, Eggs, and Cheddar Recipe offer exactly that. They blend comfort and convenience in one delicious package, guaranteed to brighten your mornings and make eating breakfast effortless and enjoyable. Give this recipe a try—you’ll wonder how you ever started your day without it!
PrintMake-Ahead Breakfast Bowls with Roasted Potatoes, Eggs, and Cheddar Recipe
These Make-Ahead Breakfast Bowls combine roasted Yukon Gold potatoes, sautéed peppers and onions, fluffy scrambled eggs, and fresh toppings like cheddar cheese and green onions to create a nutritious and convenient breakfast option that can be refrigerated or frozen for up to three days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Roasting
- Cuisine: American
Ingredients
Vegetables
- 2 lbs Yukon Gold potatoes, chopped into 1-inch cubes
- 1 green pepper, seeded and chopped into 1-inch cubes
- 1 onion, chopped into 1-inch cubes
- 3 green onions, chopped
Eggs & Cheese
- 12 eggs
- 4 oz freshly shredded cheddar cheese
Other
- Extra virgin olive oil, for drizzling
- Homemade seasoned salt and pepper, to taste
- Nonstick spray, for cooking eggs
- Toppings: avocado, tortilla chips, salsa (optional)
Instructions
- Roast Potatoes and Vegetables: Preheat your oven to 425°F (220°C). On a large sheet pan, combine the chopped Yukon Gold potatoes, green pepper, and onion. Drizzle generously with extra virgin olive oil, then season with your homemade seasoned salt and black pepper. Toss everything together until evenly coated in oil and spices. Divide the mixture across two sheet pans for even roasting. Roast in the oven for 30 to 40 minutes, stirring and rotating the pans halfway through, until the potatoes are golden brown and tender.
- Prepare Scrambled Eggs: While the vegetables roast, crack all 12 eggs into a large bowl. Season with salt and pepper, then whisk until the mixture is smooth and slightly frothy. Heat a large skillet over medium heat and spray it lightly with nonstick spray. Pour in the eggs and scramble gently, cooking until they are just barely set and still slightly glossy. Remove from heat and transfer to a plate to keep warm.
- Assemble Breakfast Bowls: Once the roasted vegetables have finished cooking, divide them evenly among six individual-sized tupperware or glass containers. Top each with a portion of the scrambled eggs. Allow the bowls to cool slightly at room temperature before sprinkling shredded cheddar cheese and chopped green onions over the top. Seal the containers with lids and refrigerate. For any portions not eaten within three days, freeze to preserve freshness.
Notes
- Homemade seasoned salt can be substituted with equal parts salt, garlic powder, onion powder, and smoked paprika for flavor.
- To reheat refrigerated bowls, microwave for 1-2 minutes or until warm. Add fresh toppings like avocado and salsa after reheating.
- Freeze bowls in airtight containers for up to one month. Thaw overnight in the refrigerator before reheating.
- Feel free to customize toppings with sour cream, hot sauce, or fresh herbs.
- This recipe is perfect for meal prep and can be easily doubled or halved.
