I can make these breakfast bowls ahead of time on Sunday and have breakfast ready to go for the week ahead. They re-heat perfectly in the microwave and can easily be switched up with different ingredients to keep it interesting. This recipe is packed with potatoes, Eggland’s Best eggs, cheese, onion and peppers. So we’re not only getting a bit of carbs to get our brains working but lots of healthy protein to keep us fueled until lunch! And they taste SO good!
- 2 lbs yukon gold potatoes chopped into 1″ cubes
- 1 green pepper seeded then chopped into 1″ chunks
- 1 onion chopped
- ¼ cup extra virgin olive oil
- 1 tbsp seasoned salt like Lawry’s
- salt & freshly ground black pepper to taste
- 12 Eggland’s Best Eggs
- 2 cups shredded cheddar cheese
- 3 green onions chopped
- tortilla chips, salsa, avocado
- 6 individual-sized containers with lids
Preheat oven to 425f degrees.
On a large baking sheet, place potatoes, peppers and onions in a single layer. Drizzle with olive oil and sprinkle with seasoned salt and ground black pepper. Toss until evenly coated.
Roast for about 30-40 minutes or until potatoes are golden brown and tender, stirring and rotating pan halfway through cooking.
Meanwhile, crack Eggland’s Best 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.
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.