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!
My whole life I’ve been trying to figure out how to achieve the orange-y deliciousness of diner breakfast potatoes. Could it be the mystery ingredient is paprika?
Thank you!
Yep! It’s definitely the paprika! :D
I made these earlier this week (added some bacon sitting in our fridge) and dh and I devoured nearly all of them. I’m making more today for the week ahead and also your blueberry banana baked oatmeal! I’ve made so many recipes from your blog, you’re such a life saver! Thank you again for an amazing recipe =D
I love the new website layout! I’m on my tablet and each recipe with ingredients and instructions fits perfectly on the page. No need to scroll, no worry that I’ll miss something. The new design is gorgeous, eye popping and clean. It feels professional.
O love these look delicious!!!
Awesome idea! My husband works nights and likes to eat a hearty hot breakfast when he gets home before falling into bed. I’m going to make a bunch of these for him, and he will love me forever!
Wow Beth I just discovered your website and already I love it!! Made these breakfast bowls and they are great. Thanks!!
Just made these breakfast bowls last night and had one for breakfast this morning. It was absolutely delicious!!!!!!!! Much better than any “2 egg breakfast” at a restaurant. I added 1 slice of bacon, cooked crisp and crumbled, to each bowl, and I used pico de gallo/salsa fresca instead of salsa. My pico de gallo had rather large chunks of jalapeno, which made the dish a little to hot for me, but next time I’ll just be sure to use a different brand or pick out the jalepenos. This is a real winner of a recipe, and now I need to figure out how to eat just ONE every day! For those of you who might be on Weight Watchers, I calculated the bowl to be 9 points. Subtract the bacon and subtract a point. Could shave off another point by cutting down or eliminating the butter.
Mmm.. these were great! I added some mushrooms, green onions, & crumbled bacon.
Delicious! I’m having to hold myself back a bit to save these for my lunch instead of just gobbling them down for every meal. I reheated it for 2 minutes total (stirring at the one minute mark) and they’re great. Of course the potatoes aren’t as crispy as they were when I made it, but I can live with that. Great job!
just made these!! sooooo good!!!
These were great! I’ve always thought about trying to make breakfast bowls on my own, but never really got around to it. Thanks for giving me the inspiration!
Also, I think your fire-roasted red peppers would also be a great addition with some sausage.
My savory, hot breakfast favorite is just potatoes topped with cheddar and some crumbled bacon. I never realized I could be making this in advance. Thanks for posting.
Have you tried re-heating these from frozen yet? I’ve had issues with heated frozen egg in the past. (The egg stays frozen and everything else burns my mouth.) I was just curious how it heated in this dish.
I tried it today, just so that I could report back to you :) Microwaves are notorious for reheating unevenly, so I think the trick is to make sure you stir it a few times while it reheats. I microwaved for 2 minutes first, gave it a good stir, and then let it go for another minute to a minute and a half. It turned out great. I think I liked it even better than the reheated from refrigerated state. The salsa wasn’t as watery!
Any tips on a way to reheat these fairly quickly if you don’t own a microwave?
Hmm, I think a toaster oven might work? That’s all I can think of. :P
I think if you put these in a covered skillet on medium low heat, stirring a few times, they would reheat pretty quickly. Throw in an ice cube to help steam form, and it’ll be warm through in no time! The steam will help keep the eggs moist, and the skillet will crisp up the potatoes. Another yummy, great idea Beth!
Excellent suggestions!
Does anyone think this will work in foil for camping? I won’t freeze, but make ahead then heat up on grill? (And add bacon, ’cause, well, it’s camping :))
I think that would work just fine as long as the potatoes are pre-cooked. I don’t think they’ll have enough time to cook through, if raw.