Make-Ahead Breakfast Bowls will power you through your morning. This vegetarian and gluten-free breakfast recipe is also freezer-friendly!

Close up photo of a breakfast bowl

Rise and shine, it’s breakfast time!

I’ve been making a real effort to eat a proper breakfast each morning and it’s been working wonders for my energy levels. A filling meal with protein, fat, and carbohydrates first thing in the a.m. completely sets the tone for a productive day, and if I skip breakfast it feels as though there’s a 10 pound weight on my head. Like a veil of fog is clouding my vision and my face weighs like, 100 pounds. Can you relate?

Weird facial issues aside, let’s be honest, making breakfast a priority is difficult in the mornings. Inevitably the dishwasher needs to be emptied, my kids’ lunches need to packed, brewing coffee is a must, and finally its off to school and work for the day.

All that to say, quick and easy breakfasts are the name of the game lately and these Make-Ahead Breakfast Bowls are not only killing it in the delicious department, but they reheat in ONE minute, and are freezer-friendly too!

Watch How to Make Them

Hearty Make-Ahead Breakfast Bowls

Have you ever heard the saying “eat breakfast like a king, lunch like a prince, and dinner like a pauper”? I’m digging it. Well, usually breakfast and dinner are both eaten like I’m the Queen of England, but to me a healthy breakfast makes a big difference in how my day goes.

Make-Ahead Breakfast Bowls contain a hearty combination of homemade Potatoes o’ Brien (potatoes with green pepper and onion)) silky scrambled eggs, freshly shredded cheese, and spicy green onions which are complimented by my favorite egg pairing – tortilla chips and salsa – then served up hot and fresh, or divvied up into individual sized containers to store in the refrigerator or freezer to grab, reheat, and go, all week long.

I’ve been making a batch of Breakfast Bowls on Sundays then reheating in the microwave during crazy weekday mornings. They’re super filling and, while I do adore a breakfast of berries, a banana, and homemade walnut butter, I’ll hardly ever turn down something hot and hearty.

Meatless Breakfast Option

I created these bowls to be vegetarian, but if you’d like a little more protein, go ahead and brown up 3/4lb breakfast sausage or bacon and add them to the bowls.

Dice or mash up fresh avocado to add more healthy and satisfying fats to the bowl, and/or snag a tortilla and create your own breakfast burrito with the ingredients.

Now go forth, and effortlessly feast on breakfast – as they say, clear eyes, full belly, can’t lose! (Or something like that…)

How to Make Make-Ahead Breakfast Bowls

Start by chopping 2lb Yukon Gold potatoes, 1 green bell pepper, and 1 large onion into 1″ cubes then adding them to a large sheet pan lined with parchment paper or nonstick sprayed foil.

Drizzle the vegetables with extra virgin olive oil then sprinkle on a generous amount of homemade seasoned salt, and pepper. Toss with your hands to evenly coat the vegetables, then transfer half to another sheet pan.

This ensures that there’s enough room for the vegetables to roast and get nice and caramelized vs steaming from being crammed together on one sheet pan.

Roast both pans for 30-40 minutes, or until the potatoes are golden brown and tender, stirring the vegetables and rotating the pans halfway through.

Meanwhile, whisk 12 large eggs with salt and pepper in a large bowl.

Spray a large skillet over medium heat with nonstick spray then add the eggs and scramble until they’re barely cooked through – they should still be a little silky and glossy.

Last stop – assembly! Pile the potatoes and eggs into bowls then top with freshly shredded cheese and chopped green onions.

Like I said, I love eggs with tortilla chips and salsa, so I tucked those into my breakfast bowls before eating too. A diced avocado or guacamole would be heavenly as well!

How to Freeze and Reheat Breakfast Bowls

Now, the beauty of these make-ahead breakfast bowls is that they’re perfect to keep in the fridge and freezer for quick and hearty breakfasts all week long.

All you’ll need to do is divide the eggs and potatoes between six freezer-friendly containers then allow them to cool slightly. Top with shredded cheese and green onions then snap a lid on top. Store in the fridge for up to three days, or stash in the freezer for 1-2 months.

To reheat from the freezer, microwave the bowls on 50% power for 1-1/2 minutes, stir, and then microwave on full power until heated through, stirring every 30 seconds or so.

Whether you eat these Make-Ahead Breakfast Bowls right away, or reheat each morning, enjoy hours of energy ahead!

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