🍳 My Make-Ahead Breakfast Bowls (7 Servings)
Easy. Protein-packed. Done for the week.
These are my ride-or-die weekday breakfasts. I prep everything ahead, store them in containers, and microwave each bowl in under a minute. Minimal effort, maximum satisfaction.
🛒 Ingredients (for 7 bowls)
3½ cups diced potatoes
(I use frozen to keep it easy — but fresh works too)7 eggs
Cheese — measure with your heart (I mix it right into the eggs)
3½ cups mild breakfast sausage
(usually one full package)1 pint cherry tomatoes, halved
Pico de gallo or salsa — optional, add fresh the day you eat
🔪 How I Prep It
Roast the veggies
On a baking sheet: spread out the diced potatoes and halved cherry tomatoes on seperate pans.
For each drizzle with olive oil, sprinkle with salt + pepper.
Roast at 400°F for about 25–35 minutes, until the tomatoes are soft and most of their juice has evaporated, and the potatoes can be easily pierced with a fork.
Pan-fry the sausage
While the veggies roast, cook the sausage in a skillet over medium heat until browned and cooked through. I cook the whole package and set any extras aside to add to my toddler's breakfast.
Scramble the eggs
Add cheese directly into the eggs and scramble in a pan — nothing fancy, just cooked through and ready to scoop. Don’t forget to season with salt and pepper.
Assemble the bowls
In each container:
▫️ ½ cup potatoes
▫️ ½ cup sausage
▫️ 1 scrambled egg
▫️ A handful of roasted tomatoesLet everything cool, then store in the fridge.
Reheating:
Microwave 30 seconds, stir, then another 30 seconds until hot.
Instead of roasted tomatoes, add salsa or pico after reheating so it stays fresh.
♻️ Notes from My Kitchen
Frozen diced potatoes = less mess and way faster.
If you’re feeling extra, top with avocado or hot sauce before serving.