Make-Ahead Breakfast Bowls - A High Protein Breakfast
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.
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.