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Make Ahead Breakfast Bowls

Make ahead breakfast bowls combine browned roasted potatoes, savory pork sausage, soft scrambled eggs, and cheddar in easy-to-store portions. Prepare them for the week or freeze them for a quick microwave breakfast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 555
Ingredients Equipment Method Notes

Ingredients
  

potatoes
  • 1.5 lb Yukon Gold potatoes cut into 1/2-inch cubes
potatoes
  • 1 red bell pepper diced
  • 1 yellow onion small, diced
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
sausage
  • 1 lb pork breakfast sausage
eggs
  • 8 eggs large
  • 0.25 cup milk
assembly
  • 1.5 cup shredded cheddar cheese

Equipment

  • 1 13x18-inch rimmed baking sheet
  • 1 12-inch skillet
  • 1 10-inch nonstick skillet
  • 6 2-cup microwave-safe containers

Method
 

Roast the potatoes
  1. Preheat the oven to 425°F.
  2. Toss the potatoes, bell pepper, onion, olive oil, salt, black pepper, and garlic powder on a 13x18-inch rimmed baking sheet and spread into an even layer. Roast for 25–30 minutes, turning once halfway through, until the potatoes are tender and browned.
Cook the sausage
  1. While the potatoes roast, cook the sausage in a 12-inch skillet over medium heat for 8–10 minutes, breaking it into small pieces, until browned and cooked to 160°F. Transfer to a plate.
Scramble the eggs
  1. Whisk the eggs and milk in a bowl.
  2. Cook the egg mixture in a 10-inch nonstick skillet over medium-low heat for 5–7 minutes, stirring gently, until just set and it reaches 160°F.
Assemble and store
  1. Divide the potatoes, sausage, and eggs among six 2-cup microwave-safe containers and top evenly with the cheddar.
  2. Let cool no longer than 2 hours before covering. Refrigerate for up to 4 days or freeze for up to 2 months.
Reheat a bowl
  1. Microwave a refrigerated bowl covered but vented for 1 1/2–2 1/2 minutes, stirring halfway through, until it reaches 165°F. For a frozen bowl, microwave for 4–6 minutes, stirring halfway through, until it reaches 165°F.

Notes

For the best texture after reheating, cook the eggs just until set. Cool no longer than 2 hours before covering; refrigerate for up to 4 days or freeze for up to 2 months. For a dairy-free variation, use an unsweetened non-dairy milk and dairy-free cheddar.