Breakfast Bowls
An easy and quick breakfast bowl for meal prepping.
Ingredients
- 2 lbs Yukon Gold potato's
- 1 Green pepper cut into cubes
- 1 Onion chopped into cubes
- 12 Eggs
- 4 Oz Shredded cheddar cheese
- 3 Green onions chopped
- Olive oil
- Gluten free seasoned salt (to taste)
- Pepper (to taste)
- Avocado
- Tortilla chips
- Salsa
- 6 Tupperware containers
Instructions
- Preheat oven to 425F.
- Add potato's, peppers, and onions to a large sheet pan. Then drizzle with olive oil, salt, and pepper. Toss until evenly coated.
- Transfer half of the vegetables to a second sheet pan and roast both pans for 30-40 minutes, or until potato's are golden brown. Stir and rotate pans halfway through.
- While vegetables are cooking, crack eggs into a mixing bowl with salt and pepper. whisk until smooth.
- Heat a large skillet over medium heat and spray with non-stick spray, add eggs.
- Scramble and cook eggs to desired point.
- Divide the potato's and eggs evenly between containers, sprinkle with cheese and green onions, cover and refrigerate.