These Country-Style Breakfast Bowls are easy to meal prep for the week! Fluffy eggs, creamy gravy, and crisp potatoes!
Breakfast doesn’t have to be super complicated in the mornings!
When you’re busy and don’t have a lot of time, the thought of cooking something every morning is exhausting.
That’s why I love having food already made up, so I can focus more on making sure I have all my work stuff instead of what to eat for breakfast.
These Country Style Meal Prep Breakfast Bowls are a breeze! A little bit of time on a weekend afternoon means a whole week’s worth of breakfasts to enjoy.
Fluffy scrambled eggs, crispy hash browns, and a creamy sausage gravy all come together for a delicious start to your day.
Scroll down to the bottom of the post to get to the recipe card. Or keep reading if you want some extra tips!
Why You’ll Love This Recipe
-High in protein: The eggs and sausage are packed with protein, keeping you full all morning!
-Freezer friendly: You can eat one today and keep the rest for later in the month!
Ingredients
- Ground sausage
- Eggs
- Frozen hash browns with pepper and onion
- Shredded cheddar cheese
- All purpose flour
- Milk
How to Make Country Breakfast Bowls
Cook hash browns
Preheat the oven to 400 degrees F. Add the hash browns to a baking sheet and sprinkle with salt and pepper if desired. Bake for 15-20 minutes until browned.
Make sausage gravy
Meanwhile, in a large skillet cook the ground sausage until fully browned. Drain if necessary.
Add the flour to the sausage and stir until the meat is coated. Then slowly pour in the milk, stirring frequently. Let it come to a simmer for 5-7 minutes, stirring occasionally, until the gravy is thickened.
Make eggs
In a medium bowl, crack the eggs and add salt and pepper, then whisk until combined.
Heat a medium sized skillet to medium heat, then add the eggs, stirring frequently until scrambled.
Assemble bowls
Once everything is fully cooked, divide the potatoes, eggs, and sausage gravy among 6 containers. Sprinkle the cheese over top. Wait until fully cooled before storing in the fridge.
How to Store
Once the bowls have cooled to room temperature, place the lids on the containers and put in the fridge. They’ll stay fresh for about 5 days.
How to Freeze
Once the bowls have cooled to room temperature, place the lids on the containers and put in the freezer. They’ll stay fresh for up to 3 months! They’re still safe to eat after that. But the longer they stay in the freezer, the bigger risk of getting freezer burn.
Print the Recipe
You’ll absolutely love this comfort food breakfast! Print the recipe now:
Country Meal Prep Breakfast Bowls
These Country-Style Breakfast Bowls are easy to meal prep for the week! Fluffy eggs, creamy gravy, and crisp potatoes!
Ingredients
- 1 pound ground sausage
- 6 eggs
- 1 28-ounce bag frozen hash browns with pepper and onion
- 1 1/2 cups shredded cheddar cheese
- ¼ cup all purpose flour
- 2 cups milk
Instructions
- Preheat the oven to 400 degrees F. Add the hash browns to a baking sheet and sprinkle with salt and pepper if desired. Bake for 15-20 minutes until browned.
- Meanwhile, in a large skillet cook the ground sausage until fully browned. Drain if necessary.
- Add the flour to the sausage and stir until the meat is coated. Then slowly pour in the milk, stirring frequently. Let it come to a simmer for 5-7 minutes, stirring occasionally, until the gravy is thickened.
- In a medium bowl, crack the eggs and add salt and pepper, then whisk until combined.
- Heat a medium sized skillet to medium heat, then add the eggs, stirring frequently until scrambled.
- Once everything is fully cooked, divide the potatoes, eggs, and sausage gravy among 6 containers. Sprinkle the cheese over top. Wait until fully cooled before storing in the fridge.
Jaime is a Nutrition Coach through the ISSA and professional writer. She has 4 years experience coaching and 9 years experience in writing. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.
Jennifer
Saturday 11th of October 2025
Is it possible to make this recipe with brown rice flour instead of all purpose flour? If so would the milk and flour ratio be the same and how much of the drippings would need to beused?
Jaime Bacon
Sunday 12th of October 2025
That's a good question! I've never used anything except all-purpose flour so I don't know. =) I'd recommend searching for a gluten-free gravy recipe that you can use to go with this!