Make-Ahead Breakfast Bowls will power you through your morning. This vegetarian and gluten-free breakfast recipe is also freezer-friendly!
“I’ve made this 5 times! So easy, convenient, and yummy!”
I try to make a real effort to eat a proper breakfast each morning, and it truly does 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.
Make-Ahead Breakfast Bowls are all that and more. Not only are they 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
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.
They can be served up hot and fresh, or divvied up into individual-size containers to store in the refrigerator or freezer to grab, reheat, and go, all week long.
I like making a batch of Breakfast Bowls on Sundays then reheating them in the microwave during crazy weekday mornings. I love starting the day with 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.
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 glossy.
Last stop – assembly! Pile the potatoes and eggs into bowls then top with freshly shredded cheese and chopped green onions.
I love eggs with tortilla chips and salsa, so I tuck those into my breakfast bowls before eating too. As I said, a diced avocado or guacamole would be heavenly as well!
How to Freeze and Reheat Breakfast Bowls
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 3 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, 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!
More Make Ahead Breakfast Recipes
- Gluten Free Quiche
- Baked Oatmeal Cups
- Gluten Free Breakfast Bombs
- Mini Egg Bites
- High Protein Overnight Oats
- Maple Pumpkin Oatmeal Breakfast Bars
- Gluten Free Breakfast Casserole
- Maple Cinnamon Oatmeal Breakfast Bars
- Grain Free Granola
- Green Smoothie Muffins
Equipment
Ingredients
- 2 lbs yukon gold potatoes, chopped into 1″ cubes
- 1 green pepper, seeded then chopped into 1″ cubes
- 1 onion, chopped into 1″ cubes
- extra virgin olive oil
- homemade seasoned salt and pepper
- 12 eggs
- 4 oz freshly shredded cheddar cheese
- 3 green onions, chopped
- Toppings: avocado, tortilla chips, salsa
- 6 individual-sized tupperware or glass containers with lids
Directions
- Preheat oven to 425 degrees. Add potatoes, peppers, and onions to a large sheet pan then drizzle with extra virgin olive oil, homemade seasoned salt, and pepper and then toss until evenly coated. Transfer half the vegetables to a second sheet pan then roast both pans for 30-40 minutes, or until potatoes are golden brown and tender, stirring and rotating pans halfway through.
- Meanwhile, crack eggs into a large bowl then season with salt and pepper and whisk until smooth. Heat a large skillet over medium heat then spray with nonstick spray and add eggs. Scramble until the eggs are just barely cooked through and still slightly glossy then scoop onto a plate and set aside.
- Divide the potatoes and eggs evenly between the containers then set aside to cool. Once cool, sprinkle with cheese and green onions then cover and refrigerate. Freeze any portions that aren’t eaten within three days.
Notes
- To reheat from frozen: microwave at 50% power for 1-1/2 minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Genius idea! Thank you for the recipe (:
What vitamins are you feeding Lincoln?
He takes a multi-vitamin, DHA gel balls, and vitamin D3. If you want the specific brand names shoot me an email, kristin@iowagirleats.com! :)
Oh man oh man! This is smart and delish!
Great idea! Love these. I agree a hearty breakfast helps me control my hunger throughout the rest of the day.
Those look amazing! I love the food bowl trend.
http://maryconroyalmada.com/
Thank you thank you thank you! My acupuncturist advised making breakfast my biggest meal of the day too. But as a long-time drinker of smoothies for breakfast and not much time to prepare a hot dish each morning, I’ve been coming up short on what to make that’s also gluten-free. Problem solved!
Come to mama, indeed!! These look amazing dear! As you know, Alex won’t eat breakfast unless I make it for him, and I will definitely be making these since they are freezer friendly. Pinning!
I start my day at 4 a.m. so I hear you on the brain fog and feeling rushed in the morning. I usually have breakfast prepped ahead of time to make things less rushed. I haven’t made bowls though. I will need try this!
That brain fog is SO real. I find it happens if I don’t eat enough breakfast, and I often find myself going back for something more so I can carry on with my morning. These bowls look delicious! Love the make-ahead aspect :D
I’ve made these bowls for my husband but haven’t included the green peppers. He is a meat eater so I do add spicy sausage. It is a great grab and go breakfast for those Fridays when he has to be at work by 5:00!
I’ve made sandwiches and burritos to freeze before but never a bowl! Such a great idea!
I start my work day early, so breakfast comes to me with work and gets eaten at my desk. So this is perfect for me – I can make a big batch on Sunday and have healthy, clean, vegetarian meals each day!
I feel you on the a.m. brain fog if I don’t start the day with a good breakfast! Breakfast bowls would be such a treat to have on busy weekdays! These are going on my to-do list for next weekend.