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.
- 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
- Preheat oven to 425 degrees F.
- 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 Eggland’s Best 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 for 1-1/2 minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve.
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