Make Ahead Breakfast Bowls
Prepare this Sunday for a delicious and nutritious breakfast throughout the week.
Make This Recipe
- 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
- salt & freshly ground black pepper, to taste
- 12 Eggland’s Best Eggs (large)
- 2 cups shredded cheddar cheese
- 3 green onions, chopped
- toppings: 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 scrambled 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 for 1-1/2 minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||11 g|
|Dietary Fiber||2 g|