Savory Make Ahead Breakfast Bowls (Print-Friendly Version)
Roasted potatoes, eggs, and cheddar combine for a filling morning meal ready to enjoy any day of the week.
# Ingredients List:
→ Vegetables
01 -
900 g Yukon Gold potatoes, cut into 2.5 cm cubes
02 -
1 green bell pepper, seeds removed and cut into 2.5 cm pieces
03 -
1 medium onion, chopped
→ Seasonings and Oils
04 -
60 ml extra virgin olive oil
05 -
15 g seasoned salt (such as Lawry’s)
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Eggs and Dairy
08 -
12 large eggs
09 -
200 g cheddar cheese, shredded
→ Garnish
10 -
3–4 green onions, sliced
# How to Make It:
01 -
Set oven to 220°C and allow to fully preheat.
02 -
Spread potatoes, green pepper, and onion evenly on a large baking sheet.
03 -
Drizzle vegetables with olive oil, sprinkle with seasoned salt and black pepper, then toss to coat thoroughly.
04 -
Roast in preheated oven for 30–40 minutes, stirring and rotating the pan halfway through, until potatoes are golden and tender.
05 -
Crack eggs into a large bowl, season with salt and pepper, and whisk until smooth.
06 -
Heat a nonstick skillet over medium heat, lightly spray with nonstick spray, and scramble the eggs until just set but still glossy.
07 -
Divide roasted vegetables and scrambled eggs evenly among six containers. Allow to cool to room temperature.
08 -
Once cooled, top each portion with shredded cheddar cheese and sliced green onions.
09 -
Cover containers and refrigerate. Freeze any portions not consumed within three days.
# Extra Tips:
01 -
Serve with tortilla chips, salsa, or avocado for added flavor.
02 -
Portions can be frozen and reheated for convenient meal prep.
03 -
Adjust seasoning and substitute different vegetables as desired.