I’m not always a good breakfast eater, but I love when I find a few breakfast recipes that are easy and delicious. Plus, this breakfast bowl recipe you can make ahead and heat up during the week. Breakfast Bowls can be sweet or savory, but for this one I went all savory…with a tiny side of sweet.
Check out a few of my other favorite breakfast recipes too.
The ingredients for this recipe for a breakfast bowl are pretty simple. The other great thing is you can swap out ingredients to add your own favorites or whatever you have on hand. Here’s what you need for this recipe for a breakfast bowl:
This Breakfast Bowl recipe is a perfect one to make fresh or to make a batch ahead of time.
The biggest tip for making these ahead of time is to undercook the eggs. That way when you heat the breakfast bowl up when you are ready to eat, the eggs will not be overcooked.
I like to make a large batch at the beginning of the week and then either portion them out or just place all the cooked items in a airtight container and refrigerate.
When you are ready to eat, microwave for a minute at a time at 50% power. Heat another 30 seconds until it’s warm enough.
Top with your cheese, green onions, syrup and get to eating!
This breakfast bowl recipe is really simple to make with a few different steps.
There are so many options for this recipe for a breakfast bowl! You can make this entirely your own with your favorites.
Check out the simple recipe for a breakfast bowl plus the video and let me know what you think!
A breakfast bowl filled with potatoes, onion, green pepper, scrambled eggs, sausage, and cheese. Plus a sweet secret ingredient. Great idea for meal prep, too!
2 lbs yukon gold potatoes, cut into 1 inch cubes
1 yellow onion, cut into 1 inch pieces
2 green peppers, cut into 1 inch pieces
olive oil
big pinch salt and pepper
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon paprika
butter
5–6 eggs
splash of milk
1 lb breakfast sausage
cheddar cheese, shredded
green onions, chopped (optional)
maple syrup (optional)
1. Preheat the oven to 425 degrees and line a cooking sheet with parchment or spray with nonstick spray.
2. Cut potatoes, onion, and green peppers into 1 inch sections. Place on the sheet pan in an even layer. Drizzle olive oil over the top of the veggies. Then sprinkle the salt, pepper, onion powder, garlic powder, and paprika over the veggies. Mix all together so all the veggies are covered.
3. Roast veggies for about 30 minutes until soft. Once the veggies are almost done, you can start the scrambled eggs.
4. Whisk the eggs with a splash of milk until combined. In a large skillet on low heat, add a Tablespoon of butter, Once melted, add eggs and slowly continue to stir until eggs are fluffy. (cook slightly less for meal prep bowls). Remove eggs and set aside.
5. In the same skillet on medium/high heat, add the sausage and cook thoroughly. Set aside.
6. Once veggies are done, remove from the oven and assemble the breakfast bowl. I like to do veggies on the bottom, then sausage, then eggs on top. Top with lots of shredded cheese and green onions,. Then drizzle a bit of maple syrup over everything. (that is optional, but I highly recommend)
**To reheat the breakfast bowls, heat in the microwave at 50% power for 1 minute. Continue to heat 30 seconds at a time until warmed up**
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