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The Make-Ahead Breakfast Bowl Your Dreams Are Made of

make ahead breakfast bowl
I could eat eggs at just about every meal — I’m not yolking. In an omelet, poached, sunny side up, I am here for all of it.
(I could also crack egg jokes all day long, and hope you won’t be too broken up about it.)
But I also have to admit that I’ve sometimes scrambled to put an egg dish together in a hurry because I had no prep time and was already starving. I mean, other than the hard-boiled variety, I didn’t really think eggs were a make-ahead kind of food. I guess I could’ve tried another kind, but I wasn’t brave enough to whisk it.
But, hey, I’m not ashamed to say when I’ve been beaten, and on this topic, I was wrong. This breakfast bowl recipe by The Country Cook, shared with us by Eggland’s Best, is made to be made ahead of time, frozen and reheated, so enjoying a great breakfast doesn’t have to interfere with your best-laid plans.

Make-Ahead Breakfast Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 lbs yukon gold potatoes, chopped into 1" cubes
  • 1 green pepper, seeded then chopped into 1" chunks
  • 1 onion, chopped
  • ¼ cup extra virgin olive oil
  • 1 tablespoon. seasoned salt
  • salt & freshly ground black pepper, to taste
  • 12 Eggland’s Best Eggs (large)
  • 2 cups shredded cheddar cheese
  • 3 green onions, chopped
  • toppings: tortilla chips, salsa, avocado
  1. Preheat oven to 425 degrees F.
  2. 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.
  3. Roast for about 30-40 minutes or until potatoes are golden brown and tender, stirring and rotating pan halfway through cooking.
  4. Meanwhile, crack Eggland’s Best eggs into a large bowl then season with salt and pepper and whisk until smooth.
  5. Heat a large skillet over medium heat then spray with nonstick spray and add eggs.
  6. Scramble until the eggs are just barely cooked through and still slightly glossy then scoop onto a plate and set aside.
  7. Divide the potatoes and scrambled eggs evenly between the containers then set aside to cool.
  8. Once cool, sprinkle with cheese and green onions then cover and refrigerate. Freeze any portions that aren’t eaten within three days.
  9. To reheat from frozen: microwave for 1-1/2 minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve.
Make sure to have 6 individual-sized containers with lids on hand so you can freeze these for later!

I’m done making really bad egg jokes. I swear. But I’d love to know — what’s your favorite way to have eggs? Please, go ahead and share — don’t be chicken! Kristen

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  1. Lisa says:

    Eggscellent recipe!

  2. Brandie says:

    I am the copyright owner of these photos and recipe instructions. I did not give permission for this site to use my photos or this recipe. You may continue to use the photos only if you direct readers to my site to view the full recipe rather than displaying the full recipe on this site.

    1. Kristen says:

      Hi Brandie! We received the recipe and images via Eggland’s Best, and were told they had the rights to it and were allowed to let us share. We’re talking to them now to get it all sorted out — and if that’s not the case, then we’ll definitely get it fixed up asap! Thanks for reaching out about this; we’d never take someone’s work and run it without permission.

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