Go Back

Breakfast Bowls

An easy and quick breakfast bowl for meal prepping.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Breakfast
Cuisine American
Servings 6
Calories 650 kcal


  • 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


  • 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.
Keyword best breakfast bowls, Easy breakfast bowls, simple breakfast bowls