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Four healthy meal prep breakfast bowls in glass containers on a white background.

Meal Prep Breakfast Bowls

Author: Stephanie Kay

These protein-packed meal prep breakfast bowls are perfect for busy schedules. They keep well in the fridge and freezer and reheat in minutes, perfect for a quick breakfast.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 bowls 1x
  • Category: Breakfast
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Ingredients

To Serve (Optional):

Instructions

  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Place the cubed potatoes on the baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, salt, and pepper, and, using tongs or your hand, toss until the potatoes are well coated.
  3. Transfer the baking sheet to the oven to bake for 20-25 minutes or until the potatoes are crispy and golden brown and can easily be pierced with a fork.
  4. In a large skillet or pan, on medium-high heat, warm the olive oil, then add the turkey sausages and cook for 2-3 minutes per side, for a total of 8-12 minutes, or until cooked through to an internal temperature of 165°F. Once cooked, remove them from the pan and allow to cool on a cutting board, and then, using a sharp knife, slice them into 1/2-inch rounds.
  5. Using the same pan, reduce the temperature to medium heat, then add the cubed bell peppers and cook, stirring occasionally, for 3-5 minutes until tender. Once cooked, transfer to a plate and set aside.
  6. In a large bowl, crack the eggs, then whisk them vigorously until the whites and yolks are completely mixed, and the eggs are a bit frothy.
  7. Using the same pan, reduce the temperature to low heat, then add the butter and allow it to melt. Once the butter has melted, pour the whisked eggs into the pan and, using a spatula, fold and stir the eggs every few seconds, scraping along the bottom and sides of the pan, until the eggs are scrambled and cooked to your liking. Once cooked, transfer them to a plate and set aside.
  8. Once all of the components are cooked, prepare the meal prep bowls. Divide the roasted potatoes, sausages, bell peppers, and scrambled eggs evenly across 4 airtight containers, and top each bowl with a sprinkle of chopped parsley.
  9. The bowls can be served immediately, with toppings of your choice, or stored in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Notes

To Use Egg Whites: Swap every 1 egg for 1/4 cup of liquid egg whites in step #6.

To Use Pork Sausages: Swap the turkey sausages for 2 pork sausages in step #4 and cook to an internal temperature of 145°F.

To Use Breakfast Sausage: Swap the turkey for 1/2 pound of breakfast sausage in step #4.

Nutrition

Find it online: https://kaynutrition.com/meal-prep-breakfast-bowls/