Make-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.
