Make-Ahead Breakfast Bowls with Cheddar, Green Onions, and Fresh Toppings Recipe

Introduction

Make-Ahead Breakfast Bowls are a convenient and delicious way to start your day with a nutritious meal. Packed with potatoes, peppers, eggs, and cheddar, these bowls can be prepped in advance for busy mornings.

Ingredients

• 2 lbs Yukon gold potatoes, chopped into 1″ cubes
• 1 green pepper, seeded and chopped into 1″ cubes
• 1 onion, chopped into 1″ cubes
• Extra virgin olive oil
• Homemade seasoned salt and pepper
• 12 eggs
• 4 oz freshly shredded cheddar cheese
• 3 green onions, chopped
• Toppings: avocado, tortilla chips, salsa
• 6 individual-sized Tupperware or glass containers with lids

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the potatoes, green pepper, and onion with a drizzle of olive oil, seasoned salt, and pepper. Spread evenly on a baking sheet.
2. Step 2: Roast the vegetables in the oven for about 25-30 minutes, or until tender and golden, stirring halfway through.
3. Step 3: While the vegetables roast, whisk the eggs with a pinch of salt and pepper. Cook gently in a large nonstick skillet over medium-low heat, stirring occasionally, until soft scrambled.
4. Step 4: Divide the roasted vegetables evenly among the six containers. Top each with scrambled eggs, shredded cheddar, and chopped green onions.
5. Step 5: Let the bowls cool completely before sealing with lids. Store in the refrigerator until ready to eat.
6. Step 6: When ready to serve, reheat a bowl in the microwave until warm. Add desired toppings like avocado slices, tortilla chips, and salsa.

Tips & Variations

• Try adding cooked breakfast sausage or bacon for extra protein and flavor.
• Use sweet potatoes instead of Yukon gold for a sweeter twist.
• Substitute cheddar with pepper jack or mozzarella for different cheese flavors.
• To save time, prepare the roasted vegetables a day ahead.

Storage

Store the breakfast bowls in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave until hot, about 1-2 minutes depending on your microwave. Add fresh toppings after reheating to keep textures vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these breakfast bowls?

Yes, you can freeze them for up to 2 months. For best results, thaw overnight in the refrigerator and reheat thoroughly before serving.

Can I make these vegetarian or vegan?

To make a vegetarian version, simply omit any meat additions. For vegan, replace eggs with tofu scramble and use vegan cheese or omit cheese entirely.

Make-Ahead Breakfast Bowls with Cheddar, Green Onions, and Fresh Toppings Recipe

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4.9 from 91 reviews

These Make-Ahead Breakfast Bowls offer a convenient and delicious solution for busy mornings. Packed with hearty Yukon Gold potatoes, green pepper, onion, eggs, and cheddar cheese, these bowls can be prepped and assembled in advance. Ready to be heated and topped with fresh avocado, crunchy tortilla chips, and zesty salsa, they provide a nutritious and satisfying start to your day.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

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Vegetables and Base

• 2 lbs Yukon Gold potatoes, chopped into 1” cubes
• 1 green pepper, seeded and chopped into 1” cubes
• 1 onion, chopped into 1” cubes

Other Ingredients

• Extra virgin olive oil, as needed for sautéing
• Homemade seasoned salt and pepper, to taste
• 12 eggs
• 4 oz freshly shredded cheddar cheese
• 3 green onions, chopped

Toppings

• Avocado, sliced
• Tortilla chips
• Salsa

Storage

• 6 individual-sized Tupperware or glass containers with lids

Instructions

1. Prep the Vegetables: Start by washing and chopping the Yukon Gold potatoes into 1-inch cubes. Seed and chop the green pepper and chop the onion into the same size cubes to ensure even cooking.
2. Sauté the Vegetables: Heat a good drizzle of extra virgin olive oil in a large skillet over medium heat. Add the potatoes first and cook for about 10 minutes, stirring occasionally until they start to soften. Then add the green pepper and onion, seasoning generously with your homemade seasoned salt and pepper. Continue to sauté until all the vegetables are tender and golden, about 10-15 more minutes.
3. Cook the Eggs: While the veggies are cooking, whisk the 12 eggs in a large bowl with a pinch of salt and pepper. Pour the eggs into a nonstick pan over medium-low heat, scrambling gently until just cooked through but still moist. Avoid overcooking to keep them fluffy.
4. Assemble the Bowls: Divide the sautéed vegetables evenly among the 6 containers. Top each with a portion of scrambled eggs, then sprinkle a generous amount of shredded cheddar cheese and chopped green onions over each bowl.
5. Store and Refrigerate: Seal the containers with their lids and store in the refrigerator. These bowls can be prepared a day or two in advance for busy mornings.
6. Reheat and Serve: When ready to eat, microwave the bowls until warmed through, approximately 2-3 minutes depending on your microwave’s power. Add your favorite toppings such as sliced avocado, crunchy tortilla chips, and fresh salsa for extra flavor and texture.

Notes

• Use Yukon Gold potatoes for their creamy texture and buttery flavor, which hold up well when reheated.
• If you prefer, substitute cheddar cheese with a cheese of your choice or omit for a dairy-free option.
• Customize toppings based on your preference—try sour cream, hot sauce, or fresh cilantro.
• To save even more time, chop the vegetables and pre-shred the cheese the night before.
• These bowls keep well refrigerated for up to 3 days.

Keywords: make-ahead breakfast, breakfast bowls, meal prep, Yukon Gold potatoes, scrambled eggs, easy breakfast, healthy breakfast