Need a quick, filling make-ahead breakfast? These Breakfast Bowls are full of protein and freezer friendly! Meal prep your way to an easier week!
If you’ve followed me for any length of time, you know that I love meal prep.
Every Sunday afternoon, after lunch, Allison watches a movie and I wash and prepare any produce, breakfast, and snacks for the week. Not only does it save me time, but money too. I won’t be tempted to go buy a snack because I “don’t have any food in the house”; it’s all right here, ready to be eaten.
If you’ve ever wanted to try doing meal prep but get too intimidated, start with breakfast. That’s the easiest meal to prepare, and probably the most helpful. Wouldn’t you like to be able to pull breakfast out of the fridge every morning and have it be ready to eat in a couple minutes?
That’s where these Make-Ahead Breakfast Bowls come in. They’re similar to the microwavable meals you find at the store, but much healthier. These have eggs and turkey sausage for protein, red potatoes, a couple veggies, and shredded cheese on top.
This combination should help keep you full all morning for a fraction of the cost of what you’d find at the store!
Can I add different vegetables to these Make-Ahead Breakfast Bowls?
The best part about making your own bowls is you can change whatever you want. Don’t like onions? Leave them out. Need to use up extra zucchini? Throw them in. Want sweet potatoes instead of red? Switch them out!
How do I freeze these bowls?
I put mine in individual containers. They’re just standard Rubbermaid containers, but you can also buy actual meal prep containers if you know you want to do this often.
Once you assemble your breakfast bowls, let them come to room temperature before freezing to prevent condensation.
How do I heat up the bowls?
You can thaw these in the fridge overnight and microwave for about a minute; or defrost in the microwave from frozen for a minute or two, then microwave for another minute or so until the food’s heated through.
Looking for more freezer meal ideas? Check out the other recipes in my 25 Days of Freezer Meals series!
- 7 medium red potatoes
- 1 pound breakfast sausage
- 6 eggs
- Splash of milk for the eggs (Optional)
- 1 onion, diced
- 1 green bell pepper, diced
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Preheat the oven to 400 degrees.
- Wash and dice the red potatoes into small cubes. Place them on a greased cookie sheet and spray with cooking spray, then sprinkle with salt and pepper. Roast for 20 minutes.
- Meanwhile, cook the sausage on the stovetop with the onion and bell pepper until the sausage is fully browned. Drain if needed and set aside.
- Beat 6 eggs in a medium bowl with a splash of milk and salt and pepper, then scramble in a pan until just fully scrambled. Set aside.
- When the potatoes have finished, begin assembling the bowls. Evenly divide the potatoes among 6 containers; then the sausage and vegetable mixture; then the eggs. Sprinkle the tops with 2 tablespoons of shredded cheddar.
- When the bowls have fully cooled, place the lids on tightly and put in the freezer until ready to use.
To reheat, thaw in the fridge overnight and heat in the microwave for about a minute.
To heat from frozen, remove the lid slightly and defrost for a minute or two; then heat regularly for about a minute.