These breakfast bowls with sausage, eggs and crispy roasted potatoes are an easy make-ahead breakfast for the mornings when everyone needs to eat fast and nobody has five extra minutes to spare. Prep a batch for the refrigerator or freezer, then reheat one when you need something hot and filling without cooking from scratch.
If you've ever grabbed a frozen breakfast bowl at the grocery store because it was that or nothing, think of this as the homemade version, minus the mystery ingredients. You get roasted potatoes, breakfast sausage, peppers and onions, fluffy scrambled eggs and just enough cheddar to hold it all together.
Best of all, you can make six breakfasts at once. Future-you is going to be very pleased with present-you. That's just good math.
Why You'll Love These Breakfast Bowls
- Made for meal prep. One batch makes six individual breakfasts you can grab all week long.
- Freezer friendly. Make them now and tuck a few away for the mornings that go sideways before 7 a.m.
- Simple ingredients. Potatoes, eggs, sausage, vegetables and cheese. Nothing fancy required, and nothing you can't find at your regular grocery store.
- Easy to customize. Swap the meat, vegetables or cheese based on what your family actually eats.
- Actually filling. Eggs, sausage and potatoes together hold you over a lot longer than a muffin grabbed on the way out the door.
Farm Girl Math: about 30 minutes of work now equals six mornings you don't have to think about breakfast at all. I'll take that trade every time.
What is a Breakfast Bowl?
A breakfast bowl is basically your favorite breakfast foods combined into one easy meal. Most start with a base like potatoes, then add eggs, breakfast meat, vegetables, cheese or whatever else you're in the mood for.
For this one, we're using crispy roasted red potatoes, sausage, scrambled eggs, peppers, onions and cheddar.
Everything cooks separately and gets divided among individual containers, which is exactly what makes these so handy for breakfast meal prep. No layering, no fuss, just fill and go.
Ingredients
- Potatoes: I use about 1½ pounds of small red potatoes and leave the skins on. Cut them into roughly ½-inch pieces so they cook evenly. I've used red potatoes and gold potatoes.
- Breakfast sausage: Use your family's favorite bulk breakfast sausage. Mild or hot both work, so let your crew's taste buds decide.
- Eggs: Eight large eggs give you plenty of scrambled eggs to go around for all six bowls.
- Green bell pepper and onion: They add flavor and a little color without making the recipe complicated. This isn't the place for a produce drawer scavenger hunt.
- Cheddar cheese: You only need ¾ cup. That's enough to give every bowl a little cheesy goodness without burying everything underneath it.
- Olive oil and seasonings: Olive oil helps the potatoes brown up nicely. A simple combination of salt, black pepper and garlic powder gives them plenty of flavor without any measuring anxiety.
farm girl tip
Potato Shortcut
Don't feel like chopping and roasting potatoes? Use frozen or refrigerated diced breakfast potatoes and prepare them according to the package directions.
How to Make Breakfast Bowls
The beauty of this recipe is that several things cook at the same time, so nobody's standing at the stove for an hour.
Roast the potatoes
Toss the diced potatoes with olive oil, salt, pepper and garlic powder. Spread them on a rimmed baking sheet in a single layer.
Roast at 425°F for about 20 to 25 minutes, tossing halfway through, until they're tender inside and browned around the edges.
You can also make my Air Fryer Breakfast Potatoes & Onions while you cook the other ingredients.
Cook the sausage and vegetables
While the potatoes roast, brown the breakfast sausage in a large skillet, breaking it into crumbles as it cooks.
Remove the sausage, leaving a little of the drippings in the skillet. Add the diced green pepper and onion and cook until softened.
One skillet, start to finish. I'm not in the business of creating extra dishes for anyone.
Scramble the eggs
Whisk the eggs with the remaining salt and pepper.
Turn the skillet down to medium-low and gently scramble the eggs until they're just set. Don't cook them until they're dry. They'll finish cooking a little more when you reheat the bowls later, so give them a break now.
Assemble the bowls
Divide the roasted potatoes, sausage, vegetables and scrambled eggs among six meal-prep containers.
Sprinkle each with about 2 tablespoons of shredded cheddar.
And that's it. Six homemade breakfast bowls, ready and waiting for whatever this week throws at you.
How to Store Make-Ahead Breakfast Bowls
Let the ingredients cool before covering the containers and putting them in the refrigerator.
For meal prep, keep the bowls refrigerated and reheat them as you go through the week.
You can also freeze the individual bowls for longer storage. This is one of my favorite tricks for keeping a few emergency breakfasts on hand for the mornings when cooking simply isn't happening, and we all have those mornings.
How to Reheat Breakfast Bowls
From the refrigerator
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Microwave the bowl loosely covered for about 60 seconds. Stir, then continue heating in 30-second increments until it's heated through.
From frozen
Use the microwave's defrost setting for 1 to 2 minutes. Stir, then microwave in 30 to 60 second increments until hot throughout.
Can I reheat breakfast bowls without a microwave?
Yes. Transfer the breakfast bowl to an oven-safe dish, cover it with foil and reheat at 325°F until heated through.
Do Eggs Freeze Well in Breakfast Bowls?
Yes. Scrambled eggs can be frozen and reheated, which is one reason they work so well for make-ahead breakfast bowls.
The trick is not overcooking the eggs the first time around. Cook them just until set so they don't turn rubbery when reheated.
If you'd rather meal prep your eggs separately, my Oven Baked Eggs are another easy option.
Breakfast Bowl Variations
Think of this recipe as a starting point, not a rulebook. Once you know the basic formula, it's easy to change it up based on what you have.
Change the meat: Substitute cooked bacon, diced ham or turkey sausage for the breakfast sausage.
Change the cheese: Try Colby Jack or pepper jack instead of cheddar.
Southwestern: Use pepper jack cheese and add pico de gallo, salsa and diced avocado after reheating.
Shortcut potatoes: Use refrigerated or frozen breakfast potatoes when roasting your own isn't happening today.
More Make-Ahead Breakfast Recipes
If making breakfast once and eating it several times sounds like your kind of math, try these next:
Recipe
Breakfast Bowls with Sausage, Eggs & Potatoes
Ingredients
Method
- Preheat oven to 425°F.
- Place potatoes on a rimmed baking sheet. Toss with olive oil, ½ teaspoon salt, ¼ teaspoon black pepper and garlic powder. Spread into a single layer.
- Roast for 20–25 minutes, tossing halfway through, until fork-tender and browned around the edges.
- Meanwhile, cook breakfast sausage in a large skillet over medium-high heat, breaking it into bite-size crumbles. Once cooked through, transfer sausage to a plate, leaving about 1 tablespoon of drippings in the skillet.
- Add bell pepper and onion to the skillet. Cook over medium heat for 4–5 minutes, until softened. Remove from skillet.
- Whisk eggs with remaining ½ teaspoon salt and ¼ teaspoon pepper. Reduce skillet to medium-low and cook eggs, stirring occasionally, until just set.
- Divide potatoes, sausage, vegetables and eggs evenly among six bowls or meal-prep containers.
- Sprinkle each serving with about 2 tablespoons shredded cheddar.
- Allow to cool before covering and refrigerating or freezing.
Farm Girl Tips
- Shortcut: Use frozen or refrigerated diced breakfast potatoes instead of fresh potatoes. Prepare according to package directions.
- Air fryer option: Swap the roasted potatoes for Air Fryer Breakfast Potatoes.
- Refrigerated: Microwave loosely covered for 60 seconds, stir and continue heating in 30-second increments until hot.
- Frozen: Defrost in the microwave for 1–2 minutes, stir, then heat in 30–60 second increments until heated through.
- Tip: Don't overcook the scrambled eggs. Keeping them just-set gives you a better texture when reheated.
- Substitutions: Swap sausage for bacon, ham or turkey sausage, or try pepper jack in place of cheddar.
Nutrition
Made this recipe?
Let me know how it turned out and leave a review!
Seen on Meal Plan Monday
Amy says
Thank you. Is this defrost step like sitting on the counter or the defrost setting on the microwave? Thanks!
Sarah says
I love this idea but we do not have a microwave. Any ideas about how to reheat in the oven
Deanne Frieders says
Hi Sarah, you could reheat it, covered at 325 or so until heated through, or heat it in a skillet. Enjoy!
Laura Mae says
@Sarah, Hi Sarah, can I put this in a casserole bowl? 2. Can I pour gravy over the top of it?
Deanne Frieders says
You can customize however you like, Laura Mae. Enjoy!
DD says
@Sarah, put it in an oven safe dish and reheat
Angi D says
My husband is not a fan of reheated eggs, but were going to make up everything except the eggs and then crack an egg into it in the morning and microwave it. Hoping that will work!
Deanne Frieders says
Angi, that's genius! How did it turn out for you?
Angi D says
My husband is not a fan of reheated eggs, but were going to make up everything except the eggs and then crack an egg into it in the morning and microwave it. Hoping that will work!
Jacqueline Meldrum says
Taking the time to prepare ahead is really worth that bit of effort. You always appreciate it later on.
Lizet Flores de Bowen says
I'm always afraid to freeze eggs. I think the texture would change. But I want to have ready to go homemade breakfast meals. I'll try it!
Andrea Metlika says
This is the best idea ever. I can definitely do this for breakfast meal prep.
Denise says
I'm a sucker for a meal prep ideas....I also love to freeze food but sometimes forget about them. I never thought to do a breakfast bowl though and I'm psyched to try this!
Jacqueline Meldrum says
Taking the time to prepare ahead is really worth that bit of effort. You always appreciate it later on.
Lizet Flores de Bowen says
I'm always afraid to freeze eggs. I think the texture would change. But I want to have ready to go homemade breakfast meals. I'll try it!
Andrea Metlika says
This is the best idea ever. I can definitely do this for breakfast meal prep.
Denise says
I'm a sucker for a meal prep ideas....I also love to freeze food but sometimes forget about them. I never thought to do a breakfast bowl though and I'm psyched to try this!