These savory, make ahead Breakfast Bowls are perfect for breakfast on the go! Seasoned potatoes, eggs, peppers, onions and cheese. So good and filling! A GREAT MAKE-AHEAD BREAKFAST I can make these Breakfast Bowls ahead of time on Sunday and have breakfast ready to go for the week 3. They re-heat perfectly in the microwave and can easily be switched up with different ingredients to keep it interesting. This recipe is packed with potatoes, eggs, cheese, onion and peppers. So we’re not only getting a bit of carbs to get our brains working but lots of healthy protein to keep us fueled until lunch! And they taste SO good! FREQUENTLY ASKED QUESTIONS: How many servings does this make? This all depends on how big you want your serving size to be. For me, this recipe makes about 6 servings. What can I add to these breakfast bowls? You can either swap out the eggs for other cooked protein or add other protein to the mixture. Other ideas would be cooked sausage- links, patties or ground sausage would all work. Bacon pieces or cooked chorizo would also be a delicious addition.Add some heat to the dish by adding some chopped jalapenos. Can I make these ahead of time? One of my favorite things about this recipe is that it can all be made ahead of time, put into covered containers and it is easily re-heatable for breakfast later! Do the eggs come out fully cooked after having been microwave? After you microwave them initially they may not be completely cooked to your liking, but, they will finish cooking completely and won’t be rubbery after re-heating them later! If serving immediately, instead, I recommend cooking a bit longer in the microwave initially. How to store these breakfast bowls? These bowls should be stored in an airtight container and can be kept in the fridge for up to a few days or freeze them in a freeze safe container for up to 3 months. Reheat in the microwave and if frozen, use directions below. How do I reheat these bowls from frozen? To reheat from frozen: microwave at 50% power for 1-1/2 minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) Yukon gold potatoes– you can use any potatoes that are good for roasting. I think these Air Fryer Home Fries would also be a great option to use instead of roasting them on the sheet pan. green pepper– green pepper can be swapped for other color bell peppers if preferred. onion extra virgin olive oil seasoned salt salt and freshly ground black pepper eggs– you can use other protein options that I shared about above in the FAQ section. shredded cheddar cheese– if you prefer a different melty cheese other than cheddar, feel free to try that out. green onions HOW TO MAKE BREAKFAST BOWLS: Preheat oven to 425f degrees. On a large baking sheet, place potatoes, peppers and onions in a single layer. Drizzle with olive oil and sprinkle with seasoned salt and ground black pepper. Toss until evenly coated. Roast for about 30-40 minutes or until potatoes are golden brown and tender, stirring and rotating pan halfway through cooking. Meanwhile, crack eggs into a large bowl then season with salt and pepper and whisk until smooth. Heat a large skillet over medium heat then spray with nonstick spray and add eggs. Scramble until the eggs are just barely cooked through and still slightly glossy then scoop onto a plate and set aside. Divide the potatoes and scrambled eggs evenly between the containers then set aside to cool. Once cool, sprinkle with cheese and green onions then cover and refrigerate. Freeze any portions that aren’t eaten within three days. To reheat from frozen: microwave at 50% power for 1-1/2 minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve. NEED MORE BREAKFAST IDEAS? Sausage, Egg and Cheese Breakfast Sliders Sausage, Egg and Cheese Breakfast Rolls Baked Ham and Egg Cups Pancake Sausage Muffins Freezer-Friendly Breakfast Burritos Microwave Scrambled Eggs Cups Egg McMuffin {McDonald’s Copycat Recipe} Yogurt Parfaits Print Breakfast Bowls These savory, make ahead Breakfast Bowls are perfect for breakfast on the go! Seasoned potatoes, eggs, peppers, onions and cheese. So good and filling! Course BreakfastCuisine American Prep Time 20 minutes minutesCook Time 5 minutes minutesTotal Time 25 minutes minutes Servings 6 Calories 458kcal Author Brandie @ The Country Cook Ingredients2 pound yukon gold potatoes, chopped into 1″ cubes1 green pepper, seeded then chopped into 1″ chunks1 onion, chopped¼ cup extra virgin olive oil1 Tablespoon seasoned salt, like Lawry’ssalt and freshly ground black pepper, to taste12 large eggs2 cups shredded cheddar cheese3-4 green onions, slicedSuggested toppings:tortilla chips, salsa, avocado InstructionsPreheat oven to 425f degrees.On a large baking sheet, place potatoes, peppers and onions in a single layer. Drizzle with olive oil and sprinkle with seasoned salt and ground black pepper. Toss until evenly coated. Roast for about 30-40 minutes or until potatoes are golden brown and tender, stirring and rotating pan halfway through cooking. Meanwhile, crack eggs into a large bowl then season with salt and pepper and whisk until smooth. Heat a large skillet over medium heat then spray with nonstick spray and add eggs. Scramble until the eggs are just barely cooked through and still slightly glossy then scoop onto a plate and set aside. Divide the potatoes and eggs evenly between the containers then set aside to cool. Once cool, sprinkle with cheese and green onions then cover and refrigerate. Freeze any portions that aren’t eaten within three days. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 458kcal | Carbohydrates: 22g | Protein: 24g | Fat: 30g | Sodium: 1539mg | Fiber: 4g | Sugar: 1g