Meal Prep Breakfast Bowls - Packed with protein and flavor, these easy-to-assemble breakfast bowls are perfect for busy weekdays and workout weekends. A bowl of eggs, sausage, peppers, potatoes, and onions is the best way to start your day!
These make ahead breakfast bowls are high in protein and loaded with flavor! They’re made with scrambled eggs topped with roasted potatoes, red peppers, onions, and juicy sausage for an all-in-one breakfast bowl for home or on-the-go.
We love a Greek chicken quinoa bowl for lunch, but for breakfast? There’s no better way to start your day than a hearty breakfast that will keep you full for hours. Bonus is, you can meal prep it to get a headstart on busy mornings!
For more savory and hearty all-in-one breakfast ideas try my potato hash with eggs or my fried breakfast potatoes.
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Why You’ll Love This Breakfast Bowl Recipe
- It’s an all-in-one breakfast with a little bit of everything in every bite. Kind of like my bacon, egg, and cheese breakfast burrito in a handheld version.
- You can customize it to your liking!
- Freezer-friendly, so you can make it ahead.
- A highly nutritious, packed with protein, and delicious way to start the day.
Ingredients for Breakfast Bowls
- Potatoes: Scrubbed and chopped into ½ inch cubes. You can decide whether or not you want to peel them.
- Sausages: Use your favorite kind of sausage. Chorizo, breakfast sausage, hot Italian sausage, etc.
- Large red peppers: Remove the seeds and cut them into ½ inch cubes, the same as the potatoes.
- Large onion: Again, ½ inch cubes. This is so that they cook evenly and nothing is too big and chunky.
- Avocado oil: Drizzled over everything before roasting so they caramelize nicely.
- Seasoning: Paprika, onion powder, garlic powder, salt, and pepper.
- Eggs: Scrambled, these become the base of your entire bowl. LIght and fluffy and perfect!
- Cheddar cheese and chopped chives: For topping.I recommend freshly grated cheddar cheese from a block, just because it tastes better!
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Sausage and Potato Breakfast Bowls
Step 1: Add the potatoes, sausages, peppers, and onions onto a large sheet pan. Drizzle with oil and sprinkle with seasoning, then toss to ensure everything is coated evenly.
Step 2: Transfer half of that to a separate sheet pan so nothing is overcrowded. No need to line the pans if you prefer not to. The direct heat of the pan will only help to crisp up the edges of the potatoes.
Step 3: Roast in a preheated 425°F oven for 35-45 minutes, stirring halfway, until the potatoes are golden and fork-tender.
Step 4: As things are roasting, crack your eggs into a large mixing bowl. Season with salt and pepper and whisk thoroughly.
Step 5: Pour them into a greased skillet (use either grass-fed butter or avocado oil) and scramble the eggs until just barely cooked (you don’t want them rubbery!).
Step 6: Once cooked, divide the scrambled eggs into serving bowls, and top with even amounts of roasted veggies and sausage. You should have enough for 4 bowls.
Enjoy topped with grated cheese and fresh chives! Wash it down with a refreshing, glowing green smoothie.
Cooking Tips
- Use a veggie chopper to help get even-sized ½ inch cubes for the potatoes, peppers, and onions.
- Make sure to grease the pan for the eggs, otherwise they could stick!
- For extra fluffy eggs, you can add a bit of water or milk to the whisked eggs.
- If you plan to freeze it, make sure to cool it completely first before adding cheese and chives (otherwise, the cheese will melt!).
Variations
- Make it vegetarian and omit the sausage. You can also replace it with beans.
- Instead of sausage you can use bacon, if preferred.
- Swap the potatoes for sweet potatoes.
- Kids might even like crispy tater tots in theirs.
- Ramp up the heat with some red pepper flakes or choose hot Italian sausage.
- Substitute feta, goat cheese, or Monterey Jack for the cheddar cheese.
- Skip the cheese altogether for a dairy-free breakfast bowl.
How to Meal Prep Breakfast bowls
Easy high protein breakfast bowl meal prep is one of the ways to get ahead on busy mornings. I know it’s hard to reach your protein goals sometimes, but this is one of my favorite ways to get it started!
- Roast the sausage and veggies as directed.
- Scramble the eggs.
- Let everything cool and then assemble the bowls (or assemble first, then cool), in freezer-safe containers.
- Once everything has cooled, then sprinkle on the cheese and chives and cover.
- Place in the fridge for up to 2 days before reheating and serving, or freeze them for later.
Recipe FAQs
Cheese, sour cream, avocado slices, pickled red onion and a drizzle of sriracha mayo would be great!
You can! Scrambled eggs freeze well because once thawed, their texture is just the same.
Breakfast sausage (like Jimmy Dean) is a popular choice, but there is no right answer.
You can use whatever sausages you prefer. You could also use chicken sausage, turkey sausage, or all beef sausage.
If ground turkey is your thing, you’re going to want to try my high-protein turkey and egg omelette rolls too!
If you’re reheating them from the fridge, you can pop them right in the microwave to heat through. If you’re reheating them from frozen, I suggest thawing them in the fridge overnight first.
More High Protein Breakfast Ideas
- 5-Ingredient Spanish Omelette Recipe
- Quick Breakfast Burrito Recipe
- Avocado Toast with Egg
- Sweet Potato Quinoa Bowl
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📖 Recipe
Sausage and Potato Meal Prep Breakfast Bowls
Equipment
Ingredients
- 2 lb russet potatoes chopped into ½ inch cubes, using a chopper
- 1 lb sausages chorizo, smoked, wild Italian or any of your favorite sausages, sliced
- 1-2 large red bell pepper seeded and chopped into ½ inch cubes, using a chopper
- 1 large onion peeled and chopped into ½ inch cubes, using a chopper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- sea salt and pepper to taste
- 2-3 tablespoons olive oil or avocado oil
- 12 large eggs
- 1 cup cheddar cheese or any cheese of your choice
- 2 tablespoons chives finely chopped
Instructions
- Preheat the oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
- Prep baking sheet. On a large baking sheet, combine - diced potatoes, sliced sausages, chopped bell peppers, and sliced onion.
- Season everything. Drizzle with olive oil, then sprinkle with seasonings, plus salt and black pepper. Toss well to coat.
- Divide and roast. Spread the mixture out evenly. For best results, transfer half to a second baking sheet so the vegetables roast (not steam). Roast for 40 to 45 minutes, stirring halfway through, until the potatoes are tender and golden brown.
- Scramble the eggs. While the veggies are roasting, crack eggs into a bowl. Season with sea salt and pepper. Whisk until smooth. Heat 2 tablespoons of oil in a skillet over medium heat. Pour in the eggs and gently scramble until just set but still soft.
- Assemble your breakfast bowls. Divide the roasted sausage and vegetables into 4 bowls. Add the scrambled eggs on top. Serve with cheese and chives. Enjoy!
Video
Notes
- Freezing for later? Let everything cool completely. Add cheese and chives, then portion into freezer-safe containers. Store in the fridge for up to 3 days, or freeze for up to 2 months.
- Reheat instructions: Microwave on medium power until hot, or reheat in a skillet over medium-low heat.
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Make It Low-Carb
Swap the potatoes for chopped cauliflower or turnips to make a low-carb or keto-friendly version. -
Toppings = Finish your bowls with flavor-packed toppings:
- Fresh avocado or guacamole
- Salsa or hot sauce
- Greek yogurt or sour cream
- Everything bagel seasoning
- Pickled red onions or jalapeños
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Add More Veggies for Variety
Try mixing in other colorful vegetables like:- Zucchini
- Mushrooms
- Cherry tomatoes (add these halfway through roasting)
- Broccoli or cauliflower florets
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Switch Up the Seasoning
Use different spice blends to keep things exciting:- Taco seasoning for a Mexican-style breakfast bowl
- Montreal Steak Seasoning
- Italian herbs for a Mediterranean vibe
- Cajun seasoning for a spicy kick
Nutrition
Happy Cooking!
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