Description
These bowls are a lifesaver on busy mornings—hearty, customizable, and ready to go. I started making them during a hectic work week and quickly realized they were the secret to stress-free, nourishing breakfasts. Everything you love on one spoon.
Ingredients
2 lbs Yukon gold potatoes, chopped into 1” cubes
1 green pepper, chopped into 1” cubes
1 onion, chopped into 1” cubes
Extra virgin olive oil
Homemade seasoned salt & pepper, to taste
12 eggs
4 oz freshly shredded cheddar cheese
3 green onions, chopped
Toppings: avocado, tortilla chips, salsa
6 small containers with lids for storing
Instructions
Roast the Veggies: Preheat oven to 425°F (220°C). Toss potatoes, pepper, and onion with olive oil, salt, and pepper. Roast for 25–30 mins until golden and tender.
Scramble the Eggs: In a large pan, scramble eggs until cooked through. Stir in shredded cheddar and green onions.
Assemble Bowls: Divide roasted veggies and eggs evenly into six containers.
Cool & Store: Let cool completely before sealing. Refrigerate up to 5 days.
Serve & Top: Reheat and top with avocado, salsa, or crushed tortilla chips before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: breakfast
Nutrition
- Calories: 360
- Fat: 20g
- Carbohydrates: 25g
- Protein: 18g