These delicious Breakfast Bowls are a hearty breakfast idea that can be reheated in the microwave – they're perfect for meal prep!
Ingredients and substitutions
Potatoes
- Olive oil – swap out for any neutral oil like canola or avocado oil.
- Potatoes – use any variety of potatoes of your choice. You can even try using sweet potatoes.
- Bell pepper – any colour bell pepper can be used like red, yellow, orange or green pepper.
- Red onion – white or yellow onion would work too.
- Paprika – cayenne is another option but will have more of a kick.
- Onion powder – use a bit of garlic powder instead.
- Salt & pepper – to taste.
Sausages
- Cooking spray – use any cooking spray of your choice.
- Maple breakfast sausages – turkey sausage is a healthier, option but pork sausage will work too.
Eggs
- Butter – or a dairy-free butter substitute of your choice.
- Eggs – you can use egg whites for a lower-calorie option.
- Salt & pepper – to taste.
- Cilantro or parsley – leave this out if you’re not a fan.
How to make a breakfast bowl
Step 1: Prep your ingredients.
Preheat the oven and dice the veggies.
Step 2: Bake the veggies.
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.
Step 3: Fry up the sausage.
Meanwhile, heat a large skillet over medium heat and cook the sausage.
Step 4: Slice the sausage.
Let the sausage rest for 5 minutes before slicing up.
Step 5: Scramble the eggs.
Whisk and season the eggs, then add them to a pan with melted butter and scramble until just set.
Step 6: Assemble your breakfast bowls.
Divide sausages and potatoes among bowls with eggs, then garnish with parsley or cilantro if desired. Serve and enjoy!
Customize your breakfast bowl
One of the best parts of these breakfast bowls is you can customize them to your liking. Here are some different ways you can make this recipe your own:
- Meat: Instead of maple breakfast sausage, you could use bacon, turkey bacon or another protein option of your choice.
- Eggs: Scrambled eggs are easy for meal prep, but you could also make them soft boiled, hard boiled or fried.
- Potatoes: Sweet potatoes, hash browns or even tater tots would all be yummy in these bowls.
- Toppings: Add on some guacamole, sliced avocado, salsa, pico de gallo, sour cream, hot sauce, shredded cheese, fresh cilantro or fresh parsley.
- Vegan: Leave out the sausage and use tofu scramble instead of scrambled eggs.
Frequently Asked Questions
The great thing about these breakfast bowls are that you can add pretty much whatever you want to them. A good rule of thumb to follow is a protein like sausage, potatoes, eggs, cheese and your favourite toppings. You can mix things up to include whatever you're craving or any veggies you have kicking around your fridge.
These bowls will last in the fridge for 3 to 4 days. Store them with in the fridge in a glass container then reheat them in the microwave for a couple of minutes.
I wouldn't recommend freezing these bowls completely, but you can freeze components of the bowls like the sausage and potatoes for easy prep.
These bowls are meant to be an entire meal on their own. If you're looking for side dish ideas, I'd suggest sticking to something light, like fresh fruit, a green smoothie or an oatmeal cup.
If you want to make these bowls vegetarian, leave out the sausage. To make the bowls vegan, you can use tofu scramble instead of scrambled eggs.
Storing and reheating
These breakfast bowls are great for meal prep. Store them in individual glass meal prep containers in the fridge for 3 to 4 days to enjoy throughout the week.
When you’re ready for breakfast, you can just pop one of the containers in the microwave and reheat for 1 to 2 minutes until warmed through. You’ll have an easy-peasy breakfast ready to go in just minutes!
Freezing components of this recipe
While you can’t freeze these breakfast bowls in their entirety, you can freeze components of this breakfast bowl recipe in glass bowls or Ziploc bags. The sausage will last in the freezer for up to 3 months (as long as it wasn’t pre-frozen) and the cooked breakfast potatoes can be frozen for up to 3 months as well, although I don’t recommend freezing the peppers as they won’t defrost well.
The night before you want to use the sausage and potatoes, stick them in the fridge to defrost. Cook or reheat the sausage in a skillet on the stovetop and reheat the potatoes in the oven for 5-10 minutes at 425° Fahrenheit so they get nice and crispy. Serve with fresh scrambled eggs and enjoy!
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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.
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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 🙂