If you’ve been following the blog for a while, then you know how I love to meal prep my breakfast. It’s just so much easier to spend a little time on the weekend to get my breakfast in order so I can just pop one in the microwave every morning and have a nice hot breakfast in about 90 seconds. These Country Breakfast Bowls are one of the first breakfast meal prep recipes that I ever made. And I haven’t stopped since.
Shown with Pyrex 3-cup glass meal prep containers, which can be found in my Amazon Shop.
I got the idea for these Country Breakfast Bowls while watching TV. I saw a commercial for some frozen breakfast bowls that no doubt cost about $4 each and thought, “I can make that!” And for much less, of course. These breakfast meal prep bowls are so incredibly easy, you can make them while you’re watching TV on Sunday afternoon and have breakfast sorted for the rest of the week.
What’s in a Country Breakfast Bowl?
My breakfast bowls start with a bed of seasoned roasted potatoes, and are then topped with scrambled eggs, a little salsa, and cheddar cheese. You could also add these fun toppings:
- sautéed breakfast sausage
- crumbled bacon
- green onions
- ham
- bell pepper
- hot sauce
How Long do The Breakfast Bowls Stay Good?
You can keep these Country Breakfast Bowls in the refrigerator for about four days, or in the freezer for about three months. To freeze the bowls, make sure to cool them completely in the refrigerator first (overnight), then transfer them to the freezer the next day.
How to Reheat Country Breakfast Bowls
I reheat my Country Breakfast Bowls from the refrigerator in the microwave for about 90 seconds on high, but the total time needed will depend on the wattage of your microwave and your containers. To reheat from frozen, first use the defrost setting for about 3-5 minutes, then finish on high for 1-2 minutes. Or you can transfer the breakfast bowl from the freezer to the refrigerator the day before and skip the defrost step.
And who says you have to eat this for breakfast? NO ONE. They’re also great for taking to work for lunch, or a quick lazy dinner!
Country Breakfast Bowls
Servings 4Ingredients
- 2 lbs russet potatoes ($1.00)
- 2 Tbsp olive oil ($0.32)
- 1 tsp smoked paprika ($0.10)
- 1/2 tsp garlic powder ($0.05)
- ¼ tsp salt ($0.02)
- Freshly cracked black pepper ($0.03)
- 6 large eggs ($1.40)
- 2 Tbsp butter ($0.26)
- 1 cup salsa ($1.49)
- 1 cup shredded cheddar cheese ($0.85)
Instructions
- Preheat the oven to 400ºF. Wash and cut the potatoes into ½-inch cubes.
- For extra protection against the potatoes sticking, line a baking sheet with parchment paper. Otherwise, rub 1 Tbsp of the olive oil over the surface of a large baking sheet. Spread the potatoes out onto the baking sheet. Drizzle the remaining tablespoon of oil over the potatoes, along with the smoked paprika, garlic powder, salt, and pepper. Toss to coat the potatoes in oil and spices.
- Roast the potatoes in the preheated oven for 40-45 minutes, or until they are golden brown and crispy. Stir once half way through roasting.
- When the potatoes are close to being finished, crack the eggs into a large bowl and add a pinch of salt and pepper. Gently whisk the eggs.
- Melt the butter in a large skillet over medium-low heat. When the butter is melted, pour in the eggs. Gently move the eggs around the skillet until they are mostly solid, but still soft and glistening. Be careful not to over cook the eggs at this point because they will cook further when the breakfast bowls are reheated.
- To prepare the bowls, divide the roasted potatoes and scrambled eggs between four freezer safe containers. Add 1/4 cup of salsa to each container then top with about 1/4 cup of shredded cheese.
- Chill the bowls in the refrigerator before transferring to the freezer. Or, leave them in the refrigerator if you plan to eat them within 4-5 days.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Country Breakfast Bowls – Step by Step Photos
Begin by preheating the oven to 400ºF. Clean and dice 2 lbs. russet potatoes into ½-inch cubes. Line a baking sheet with parchment for extra protection against sticking, or, if you like to live dangerous like me, just smear a tablespoon of oil over the surface of a baking sheet. Spread the potatoes out over the prepared baking sheet.
Add a second tablespoon of olive oil to the potatoes along with 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp salt, and some freshly cracked black pepper. Toss the potatoes to coat them in oil and spices.
Roast the potatoes in the preheated oven for about 40-45 minutes or until they are golden brown and crispy. Stir once half way through roasting.
When the potatoes are almost done roasting, crack six large eggs into a bowl and add a pinch of salt and pepper. Lightly whisk the eggs.
Heat two tablespoons of butter in a large skillet over medium-low heat. Once melted, add the whisked eggs. Cook the eggs slowly, gently moving them around the skillet with a spatula, until they are mostly set, but still soft and glistening. It’s really important not to overcook the eggs at this point because they will cook even further when you reheat the bowls.
To build the country breakfast bowls, divide the roasted potatoes between four containers.
Next, divide the scrambled eggs between the four containers.
Add ¼ cup salsa to each container.
Lastly, add ¼ cup shredded cheddar to each container. Refrigerate the containers for 4 days, or freeze for longer storage.
To reheat, simply microwave until heated through and enjoy!
You have such great ideas and the comment above about substituting sweet potatoes sounds delicious!
This looks fantastic! I’m really horrible about getting up it time to make breakfast so I will definitely be making these.
Ooohhh….methinks I will try this, but cover them with some gravy too!
Beth, This is AWESOME!!! Now I don’t have to worry about “not being a morning person” or hitting the snooze button! I will definitely make these and try different variations as you suggested: Just take my breakfast to go! Love your recipes, YOU ROCK MY SOCKS!
This is perfect for a busy gal like me! Thanks so much for sharing, Beth! Pinned!
I am totally making these but am going to sub in sweet potatoes because I try to avoid white potatoes. They look amazing. Thank you Beth!
Cari,
How did the recipe turn out with sweet potatoes? I’m very interested in finding out because I too am trying avoid white potatoes.
Sweet potatoes make them taste better and make them better for you. I was making a batch of breakfast burrito mix and didn’t have potatoes so I subbed in sweet potatoes and didn’t mention it to my hubby. He raved about the better taste and since then it has been only sweet potatoes for us.
This is a good idea to make on the weekend and reheat when I’m too lazy to have anything but coffee!
Where did you get that cute white serving dish in the final photo? If it’s inexpensive I may have to invest in a few.
I got it at World Market – they have such fun dishes! I think it was a few dollars, but I only bought one for photos :)
I have found similar dishes at the dollar store.
Fantastic! My husband spends a lot of money for eating out lunch at work, simply because atm we have neither a working oven nor room in the freezer for me to make food for him ahead. We’ll be moving into our new house in fall, and guess what – this dish will be the first of many to pre-cook!
This is a much better way of using up egg whites than having to eat omelettes for the week. Thanks for sharing, can’t wait to try!
Oooh love this idea! I’m always scrambling in the morning and end up skipping breakfast half the time, so this will be sure I never do! :)
Beth, you are my savior! I’ve been trying to find ways to cut down my spending, and buying breakfast almost every day is something I’m cutting out. These are brilliant!
What were your re-heat times looking like? 2 minutes in the microwave?
Today I ate the first reheated one, but it was refrigerated instead of frozen. I microwaved it for 1.5 minutes and it was piping hot. If I was to microwave a frozen one, I’d start at 2 minutes, give it a stir and estimate the amount of extra time needed from there.
Wonderful idea. I often buy those breakfast bowls this is going to be so much better. Less sodium and I can lighten up the cheese.
Thanks!!
Great tip on the fridge-then-freezer. Thanks! Will definitely be making this.
This is BRILLIANT!! I’ve made frozen breakfast wraps, but this might be a bit easier. I never have time in the morning to make breakfast – I could grab this and heat it up at work.