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Grab and Go Breakfast Bowls

Grab and go breakfast bowls combine roasted potatoes and vegetables with browned pork sausage and softly scrambled eggs. Finished with cheddar, these make-ahead bowls are portioned into microwave-safe containers for easy reheating.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 770
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes and vegetables
  • 2 lb potatoes russet, scrubbed and cut into 1/2-inch dice
  • 1 red bell pepper diced
  • 1 yellow onion small, diced
  • 2 tbsp olive oil
  • 1 tsp salt kosher
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
For the sausage
  • 1 lb pork breakfast sausage
For the eggs and assembly
  • 10 eggs large
  • 0.25 cup milk
  • 1 tbsp butter unsalted
  • 1 cup cheddar cheese shredded

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 12-inch skillet
  • 1 10-inch nonstick skillet
  • 6 2-cup microwave-safe containers

Method
 

  1. Heat the oven to 425°F.
  2. Toss the potatoes, bell pepper, onion, olive oil, salt, pepper, and paprika on an 18x13-inch rimmed baking sheet.
  3. Spread the vegetables in an even layer.
  4. Roast for 30–35 minutes, stirring halfway through, until the potatoes are tender and browned.
  5. While the vegetables roast, cook the sausage in a 12-inch skillet over medium heat, breaking it into small pieces, for 8–10 minutes, until browned and cooked to 160°F.
  6. Transfer the sausage to a plate.
  7. Whisk the eggs and milk in a medium bowl.
  8. Melt the butter in a 10-inch nonstick skillet over medium-low heat.
  9. Add the eggs and cook, stirring gently, until softly set and 160°F, about 5–8 minutes.
  10. Divide the roasted potatoes and vegetables, sausage, and eggs among six 2-cup microwave-safe containers.
  11. Top the bowls with the cheddar.
  12. Let the bowls cool briefly.
  13. Cover and refrigerate within 2 hours; use within 4 days.
  14. Microwave a bowl covered for 1–2 minutes, stirring halfway through, until heated to 165°F.

Notes

For evenly browned potatoes, spread them in a single layer on the baking sheet. Refrigerate covered for up to 4 days; freezing is not recommended. Reduced-fat cheddar can be used as a lighter swap.