These delicious Breakfast Bowls are a hearty breakfast idea that can be reheated in the microwave – they're perfect for meal prep!
I’ll be honest, I’m not a big breakfast person unless it’s a classic eggs, sausage, and potatoes brunch. But who has time for that on a weekday?
That’s why I love this meal prep version! It’s one of my fave breakfast recipes, and it even went viral on Instagram with over 150,000 views!
Why you'll love these bowls
- Meal prep friendly: Breakfast for the week, sorted. Make them ahead of time for an easy grab-and-go meal.
- Make it your own: Swap out the veggies, protein and cheese.
Ingredients and substitutions
Potatoes
- Olive oil – use any neutral oil like avocado oil.
- Potatoes – sweet potatoes would also work.
- Bell pepper – swap out for another veggie like mushrooms.
- Red onion – try white or yellow onion for a milder flavour.
- Paprika – cayenne will provide more of a kick.
- Onion powder – use a bit of garlic powder instead.
Sausages
- Maple breakfast sausages – use turkey sausage, pork sausage or even Italian sausage.
Eggs
- Butter – margarine would also work.
- Eggs – use egg whites for a lower-calorie option.
- Cilantro – parsley would also be good.
How to make these bowls
Step 1: Prep your ingredients.
Slice, dice, and season.
Step 2: Roast the potatoes.
Roast the veggies and potatoes.
Step 3: Cook the sausage.
Fry the sausage.
Step 4: Slice the sausage.
Let the sausage rest, then slice it up.
Step 5: Cook the eggs.
Scramble the eggs.
Step 6: Assemble your bowls.
Divide everything among your bowls, then serve or store for later.
Recipe tips and variations
- Keep it even: Dice potatoes and vegetables uniformly to ensure they roast evenly.
- Fluff the egg: For fluffier scrambled eggs, whisk in a splash of milk or cream before cooking .
- Change the protein: Substitute maple breakfast sausages with turkey bacon or sausage for a leaner option, or use plant-based sausages for a vegetarian option.
- Vegetable mix: Incorporate other vegetables like zucchini, mushrooms, or cherry tomatoes to add variety and nutrients.
- Make it cheesy: Sprinkle shredded cheddar, feta, or mozzarella over the eggs for added richness.
- Spice level: Add diced jalapeños or a dash of hot sauce to the eggs for a spicy kick.
Frequently asked questions
What's in a breakfast bowl?
You can add pretty much whatever you want to your bowl. Just make sure you're incorporating some protein and veggies for a healthy and nutritious breakfast.
How can I add healthy fats to my breakfast bowls?
To boost healthy fat content, you can top your breakfast bowls with sliced avocado, a sprinkle of nuts or seeds, or a drizzle of olive oil. Tasty and filling!
Can you make them vegan?
Yes! To make a vegan breakfast bowl, leave out the sausage, and swap out the eggs for tofu scramble.
How to store and reheat
Store: Keep your assembled bowls in airtight containers in the fridge for up to 4 days.
Reheat: Microwave for 1-2 minutes, stirring halfway through, until heated evenly.
Freeze & reheat from frozen: Freeze the components separately for up to 3 months. Thaw overnight in the fridge, then reheat as you would normally.
More meal prep breakfast ideas
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning these breakfast bowls into a meal on the go.
- Get a meat thermometer to make sure your breakfast sausage is cooked through.
Easy Make-Ahead Breakfast Bowls
Ingredients
Potatoes
- 1 tbsp olive oil
- 2 potatoes diced
- 1 bell pepper any colour, diced
- 1 small red or yellow onion diced
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
Sausages
- Cooking spray
- 12 maple breakfast sausages I used turkey
Eggs
- 2 tsp butter
- 6 eggs
- Salt & pepper, to taste
- Cilantro or parsley optional garnish
Instructions
- Preheat oven to 425 F. Add potatoes, bell pepper and onions to a parchment-lined baking sheet. Drizzle with olive oil, then season with paprika, onion powder, salt & pepper. Toss to combine, then roast for 30 minutes.
- Meanwhile, heat a large skillet over medium heat. Add cooking spray, then sausages. Cook for 8-10 minutes until fully cooked through, then let rest for 5 minutes before slicing up.
- While sausages are cooking, whisk eggs in a large bowl and season with salt and pepper. Heat a medium-sized skillet over medium heat and add butter. Once melted, add eggs and scramble until just set. Immediately remove from heat and distribute among 4 bowls.
- Divide sausages and potatoes among bowls with eggs, then garnish with parsley or cilantro if desired. Serve and enjoy!
Comments & Reviews
Patti M says
You have a home run! Your instructions were so clear a child could make it.
The half a potato per person was right on. I increased peppers & onion as I was making it for 6, but didn’t increase the potatoes, my bad. I also put in several handfuls of Kale to roast along with the other vegetables and the stems turned out almost meaty. I also used thick sliced oven baked bacon and drizzled maybe a Tablespoon of bacon grease over the vegetables. We are not big sausage eaters.
I really think coarsely chopping the veges helped keep the mouthfuls flavorful as roasting does tend to shrink the food. I am also going to add thick sliced mushrooms next time.
Thanks for taking the time to post this recipe.
Taylor Stinson says
I’m so happy you enjoyed and good call on subbing the bacon. Thank you for the kind words 🙂
Audrey O. says
Hi again,
I am very new to your blog, and loving it so far. I’ve been a menu/meal planner for a decade or more.
, but I’m not consistent because it takes soo much work and my husband thinks I’m crazy. I’ve recently started following about 3 bloggers who menu and/or meal prep real foods, as I’m looking for easier recipes and a bit more “change” than what I have on rotation.
My husband is currently in a different state than I am and he’s cooking for himself this last month. He admitted that he was trying to stay within budget but was getting weary of cooking so often. He’d much rather eat out.
Anyway, this week we decided to do meal prepping together over the phone. We both made the healthy Turkey crockpot chili for dinner (I think it’s from this site), and I made the chocolate avocado muffins and he made this easy breakfast bowl.
He said the prep wasn’t too hard and this morning he sent me a picture of his “bowl on a plate”. The only thing he did different was to cook fried eggs to put on top of his potatoes, but I wanted to share the text he sent me after eating it this morning.
He said…
“This is delicious! I’m glad I used 4 potatoes instead of 2, so we (he is with our son also) can have leftovers.
The seasoning is very good on the potatoes. It’s prob the best breakfast I’ve had in the month that I’ve been here. The potato mix has a nice char and a perfectly roasted flavor. The prep was easy enough to make my morning easy going. This is a keeper recipe!”
Taylor Stinson says
I’m so happy he enjoyed and sounds like a great new routine you both have embarked on together 🙂