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 love breakfast and a make ahead meal. This is perfect! We’ll top ours with a little Chalulla hot sauce. Yum! Thanks for the recipe
That sounds fabulous, AJ!! I hope you love them. :)
I love Cholula!
Mmm, me too! :)
I am always looking for healthy, yummy breakfasts I can throw in my backpack and take to work! I actually have a bunch of frozen green bell peppers and frozen onions… do you think this recipe would work with them?
Absolutely!
Yessss, this was sooo good! I ended up caramelizing the onions while the potatoes/peppers baked, added a lovely flavor. Thanks for the recipe, these are phenomenal and it heated great from fridge to microwave! Can’t wait till breakfast time!
That sounds amazing, Lincoln! I’m so glad you loved the recipe – thank you so much for your feedback!
Just made these with sweet potatoes, purple onions and just our “regular” Cajun seasoning, just to see if diabetic hubby would eat it! Big win! So yummy! Going to bowl up the rest for the freezer!
Wohoo! So glad they were a hit, Larabee!
These make ahead breakfast bowls are helping me not start the day with overwhelm. I love this concept because I have a day job and two kids to raise. Thanks for sharing.
My pleasure, Blanca, I’m so glad this recipe is helping you and your family in the mornings!
Amazing recipe. Can’t wait to try this out.
How many calories are in this bowl?
Hi Morgan! I recommend the MyFitnessPal app/website if you need that info!
Hi Kristin,
These make-ahead breakfast bowls save me from waking early to prepare breakfast. They are perfect for busy individuals who enjoys breakfast but is lazy to wake up early to prepare! Since they are sort of Mexican in built, kids enjoy them and even request them most of the time.
I’m so glad they’re a hit with your whole family, Claire! Thank you so much for your feedback and recipe rating!
I’m so glad you created this recipe as I’ve been wanting to make breakfasts to freeze and all these ingredients my husband and both like. Pinned.
Perfect!! I hope you both love them, Jules. :)
I’m going to make this for my family tonight. Hope it turns out as delicious as it looks in the pictures.
I love roasted potatoes… try using cayenne, oregano and garlic with you seasoning mix. a little spice is nice!
This sounds yummy. But I don’t understand how you can cook it in a crockpot for 4 hours (or even 8) and have it ready at breakfast time. Put it on at midnight? Or don’t eat until noon? How do you do it?
Hi Jane! I think this comment was meant for my Crock Pot Breakfast Casserole recipe, but yes, we usually just get up around 5 or 6am and turn it on for the high cook time (and then go back to bed!) or my husband, who is a night owl, turns it on for a low 8 hour cook time before he goes to bed!
Thank you so much for sharing this
These bowls look delucious! My diet doesn’t allow me to have white potatoes. Can I substitute in sweet potatoes?
Absolutely!