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Meal Prep Breakfast Bowls Recipe
Ash Tyrrell

Meal Prep Breakfast Bowls Recipe

I started making these meal prep breakfast bowls on a Sunday afternoon when I was tired of skipping breakfast on busy mornings. I wanted something I could just grab from the fridge, heat up, and eat without any extra thinking. Once I nailed the ratio of crispy potatoes to fluffy eggs, I knew this recipe was a keeper.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 cups diced potatoes fresh or frozen – frozen diced potatoes work great here and cut your prep time in half
  • 8 large eggs – the base of your protein and what makes this a true high protein breakfast bowl
  • 1 red bell pepper diced – adds natural sweetness and a pop of color
  • 1 green bell pepper diced – balances the sweetness with a slightly earthy flavor
  • 1/2 yellow onion diced – don't skip this, it builds the base flavor for the whole bowl
  • 2 tablespoons olive oil – helps the potatoes crisp up instead of steaming
  • 1 teaspoon garlic powder – for savory depth without chopping fresh garlic
  • 1/2 teaspoon smoked paprika – gives the potatoes a warm smoky note
  • 1/2 cup shredded cheddar cheese – grate it fresh if you can it melts smoother than the bagged kind
  • Salt and pepper to taste – season the potatoes and eggs separately for the best flavor
  • Fresh salsa or pico de gallo for topping – add this right before eating, not during storage

Method
 

  1. Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Dice your potatoes into small, even cubes so they cook at the same rate. Toss the potatoes, bell peppers, and onion together in a mixing bowl with olive oil, garlic powder, smoked paprika, salt, and pepper until everything is evenly coated.
  2. Spread the seasoned potato mixture in a single layer on your baking sheet, making sure nothing overlaps too much. Roast for about 25 to 30 minutes, stirring halfway through so every side gets a chance to crisp up. You want the edges golden brown and the centers fork-tender before pulling them out.
  3. While the potatoes are roasting, crack your eggs into a bowl and whisk them well with a pinch of salt and pepper. Heat a non-stick skillet over medium-low heat and pour in the eggs, stirring gently and often. Cook them low and slow so they stay soft and fluffy instead of turning rubbery in the fridge later.
  4. Once the potatoes are done and the eggs are scrambled, divide the potato mixture evenly among your meal prep containers as the base layer. Top each one with a portion of scrambled eggs and sprinkle shredded cheese over the top while everything is still warm. Let the bowls cool slightly before sealing the lids.
  5. Let the assembled bowls sit uncovered for about ten minutes so steam doesn't build up inside the containers. Once they've cooled to room temperature, seal them and place them in the fridge. Wait to add salsa or any fresh toppings until you are ready to eat each bowl.

Notes

  • I always dice my potatoes small and uniform because bigger chunks take longer to roast and can turn out unevenly cooked.
  • I use parchment paper on my baking sheet since it keeps the potatoes from sticking and makes cleanup so much easier for me.
  • I cook my eggs on lower heat than I think I need to, since they keep cooking a little after I take them off the stove.
  • I like to double the batch on Sundays so I have breakfast covered for the entire work week without extra effort.
  • I keep my cheese and salsa separate until serving day, because adding them too early makes the bowls soggy for me.