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.
I’d been looking for a make ahead breakfast like this for a while that isn’t an egg casserole. I made these last weekend and froze them in 8 ounce squat canning jars. These were absolutely fantastic! They heat up extremely well, are very tasty and maintain their consistency, which is super important to me. The best part is they are very versatile. The next time I’m planning to try including veggies like broccoli and mushrooms. Thank you for an amazing recipe!
Hey Kristin! Your new 7 day healthy eating meal plan brought me here :) Just a quick question, about what size containers did you use to freeze the food? 2-3 cup containers? Thanks so much!
I believe these are the 3 cup containers!
Do you know how to figure for weight watcher points? Do you have the nutrition info?
I don’t, I’m sorry Robin! If you need that information I’d recommend Livestrong’s recipe calculator tool: http://www.livestrong.com/recipes/create/
These look great! Do you think subbing tofu for the eggs would work?
Ate my first one today, topped with my chipotle salsa, and it was delish! Simple, quick & Paleo – win win! Thank you!
I thought you said never to freeze green onions?
Hey Kelly! I’m not sure I’ve ever said that – green onion is just fine to freeze!
I make a batch of breakfast burritos to keep in the freezer for rushed mornings but why have I not thought of this? Definitely on my list of things to do to be a bit more organized. Maybe some smokey poblanos in place of the green peppers… yum!
I could eat that every day and not get sick of it! Thanks for the freezing tips and recipe!
I can’t wait to try these!
Oh wow! These are awesome! I can’t wait to try them!
I’ve been trying my hand at egg cups lately with a variety of ingredients – cheese, spinach, mushrooms, sausage, etc. I’ve been interested in putting oatmeal cups together as another quick and healthy breakfast. I think these breakfast bowls just snuck in before those cups now!
Love this idea! I have been looking for some breakfast ideas that I can make ahead of time for my man. So he doesnt go to McDonalds in the morning! (Gross) Just wondering how long these last for in the fridge without loosing their freshness?
I keep them in the fridge for three days before moving any leftovers into the freezer.
Yum!! I love making breakfasts to have on hand for the week!! Having an option to freeze is awesome.