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.
Hi Kristin, I’m so glad you shared this easy recipe! I have been looking for good breakfast ideas for meal planning, and these bowls will be perfect. This will be a nice change from muffins and egg cups! :)
Hello, what is the nutrition label on this receipe per serving.
Would it be possible to make this into a 9×13 casserole?
What’s good would like to try the recipe
I’ve never really though of meal prepping breakfast before, but I always skip it. This would definitely help, and it sounds amazing!
So easy to make and you can use anything you like in it. I used mushrooms, onions, green peppers, the potatoes and topped everything with cheese. So good! Thank you IGE!!
Best meal prep bfast! So filling
I love this idea. I am a burrito bowl kinda girl. Thank you for sharing. I do have a question, can I use Fareway Country potatoes and bake them with green pepper and onions ?
Can you take these out the night before and reheat them or do they have to be from frozen. Thanks
Thank you, thank you, thank you for this recipe! We’ve tried (and not loved) so many breakfast casserole recipes and have been searching for a make-ahead egg recipe to add into our regular rotation for a long time. This is just what we needed, and everybody loves it. This will be a once or twice a week staple for us from now on. We added some chopped tomatoes to the eggs, and if the kids would let me, I would love to add some spinach, too. Thank you again – it is as delicious as it looks and reheats well.
Kristen, these came out great. Thanks for the great recipe -joe
Great Recipe!! Quick question. How many calories and how much sodium in this meal best to your knowledge?
I never thought about making breakfast and freeze it for a later date