Description
Make-ahead freezer breakfast bowls with scrambled eggs, sausage, potatoes, and peppers for a high-protein, grab-and-go morning meal.
Ingredients
Scale
6 large Eggs
1 pound Breakfast Sausage (turkey or chicken recommended)
4 cups Red Potatoes, diced
1 cup Green Bell Pepper, diced
1 cup Cheddar Cheese, shredded
1/4 cup Milk (or dairy-free alternative)
Salt to taste
Pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss diced potatoes with a bit of oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until crispy and golden brown.
- While potatoes roast, cook breakfast sausage in a skillet over medium heat, breaking it into crumbles, until browned and cooked through. Drain any excess fat and set aside to cool.
- In the same skillet (wiped clean if needed), sauté diced bell pepper for 2-3 minutes until slightly softened. Remove and set aside.
- In a bowl, whisk eggs with milk, salt, and pepper. Cook in a non-stick skillet over medium-low heat, gently folding until just set. Remove from heat immediately (they will finish cooking off the heat).
- Allow all components to cool completely to room temperature.
- Assemble bowls: Divide cooled potatoes, sausage, peppers, and scrambled eggs evenly among 4 freezer-safe, microwave-safe containers. Top each with shredded cheese.
- Seal containers, label with the date, and freeze for up to 3 months.
Notes
- For best reheating, microwave from frozen with a damp paper towel over the bowl for 2-3 minutes, then stir and continue in 30-second bursts until hot.
- Cooling components completely before assembling is crucial to prevent freezer burn and sogginess.
- Customize freely: use sweet potatoes, different colored peppers, spinach, mushrooms, or plant-based sausage.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g