If busy mornings leave you scrambling for a quick, nutritious meal, these Make-Ahead Breakfast Bowls are your new best friend. Packed with protein, hearty veggies, and cheesy goodness, they’re the perfect high protein breakfast to fuel your day. Best of all, they’re easy to prep ahead and reheat in minutes, making them ideal for busy weekdays.
Why You’ll Love These Make-Ahead Breakfast Bowls
- Quick and Convenient: Prep a batch in advance and have a satisfying, hot breakfast ready in under 2 minutes.
- High Protein Powerhouse: Eggs and optional sausage or bacon provide a protein boost to keep you full for hours.
- Customizable: Adapt the ingredients to suit your taste or dietary preferences.
- Freezer-Friendly: Store them in the fridge for a few days or freeze for up to 2 months.
Ingredients for Make-Ahead Breakfast Bowls
- 2 lbs Yukon Gold potatoes (diced into 1” cubes)
- 1 green bell pepper (chopped)
- 1 large onion (chopped)
- 12 large eggs
- 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite blend)
- 2 tbsp extra virgin olive oil
- Salt and pepper (to taste)
- Green onions (sliced, for garnish)
- Optional: 3/4 lb cooked breakfast sausage or bacon, diced avocado, tortilla chips, and salsa
How to Make Make-Ahead Breakfast Bowls
1. Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the diced potatoes, green bell pepper, and onion with olive oil, salt, and pepper on a parchment-lined baking sheet. Spread evenly across two pans to ensure even roasting. Roast for 30-40 minutes, stirring halfway, until golden brown and caramelized.
2. Cook the Eggs: While the vegetables roast, whisk 12 large eggs in a bowl with a pinch of salt and pepper. Heat a nonstick skillet over medium heat, spray with cooking spray, and scramble the eggs until just set. Keep them soft and glossy to prevent overcooking during reheating.
3. Assemble the Bowls: Divide the roasted vegetables and scrambled eggs evenly into six meal-prep containers. Sprinkle each with shredded cheese and green onions. Add any optional extras like cooked sausage, bacon, or diced avocado.
How to Store and Reheat Breakfast Bowls
In the Refrigerator: Store assembled bowls in airtight containers for up to 3 days.
In the Freezer: Allow the bowls to cool completely, then freeze for up to 2 months.
Reheating Instructions:
- From the Fridge: Microwave for 1 minute on high.
- From the Freezer: Microwave at 50% power for 1 1/2 minutes, stir, then continue heating in 30-second intervals until hot.
Customization Ideas
- Add More Protein: Include cooked turkey sausage, black beans, or tofu.
- Veggie Boost: Stir in spinach, mushrooms, or zucchini.
- Spicy Kick: Add chopped jalapeños or a drizzle of hot sauce.
- Dairy-Free: Use a dairy-free cheese alternative.
More Breakfast Ideas You Must Try
- Easy and Delicious Breakfast Egg Muffins Recipe
- Cottage Cheese Egg Bake Recipe
- High Protein Chicken Orzo
- Stuffed French Toast Recipe
- Delicious Cruffins
Start your day strong with these Make-Ahead Breakfast Bowls—a delicious, high protein breakfast that fits seamlessly into your busy lifestyle!
Make-Ahead Breakfast Bowls - A High Protein Breakfast
Equipment
- Half sheet pan
Ingredients
- 2 lbs Yukon Gold potatoes diced into 1” cubes
- 1 green bell pepper chopped
- 1 large onion chopped
- 12 large eggs
- 1 cup shredded cheese cheddar, Monterey Jack, or your favorite blend
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Green onions sliced, for garnish
- Optional: 3/4 lb cooked breakfast sausage or bacon diced avocado, tortilla chips, and salsa
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the diced potatoes, green bell pepper, and onion with olive oil, salt, and pepper on a parchment-lined baking sheet. Spread evenly across two pans to ensure even roasting. Roast for 30-40 minutes, stirring halfway, until golden brown and caramelized.
- Cook the Eggs: While the vegetables roast, whisk 12 large eggs in a bowl with a pinch of salt and pepper. Heat a nonstick skillet over medium heat, spray with cooking spray, and scramble the eggs until just set. Keep them soft and glossy to prevent overcooking during reheating.
- Assemble the Bowls: Divide the roasted vegetables and scrambled eggs evenly into six meal-prep containers. Sprinkle each with shredded cheese and green onions. Add any optional extras like cooked sausage, bacon, or diced avocado.
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.
