Healthy Breakfast Bowls
These healthy breakfast bowls make an easy, absolutely delicious, meal prep! Packed with nourishing foods, these bowls will have you feeling your best all morning long, while satisfying all of your breakfast cravings! These make-ahead/meal prep bowls are packed with avocado, roasted & crispy breakfast potatoes, eggs, veggies, and pickled onion come together to create a hearty, filling breakfast!
Ingredients
Roasted potatoes
- 3 cups cubed red, gold, or russet potatoes
- 1 tbsp olive oil
- seasonings: sprinkle of sea salt, pepper, garlic powder, everything bagel seasoning
Eggs
- 8-12 eggs *depending if you want to do 2 or 3 eggs per bowl.
Vegetables
- 1 large bunch kale
- 20 grape tomatoes *ish! you can use more/less. It's about 5-6 grape tomatoes per bowl.
- 2 large bell peppers, sliced thin fajita style or cubed
- 3/4 medium red onion sliced thin
- spray avocado or olive oil *can also use 1 tbsp oil
- seasonings of choice: I like sea salt, garlic powder, & pepper
For topping (all optional)
- 1 large sliced avocado * about 1/4 avocado per bowl
- salsa or hot sauce
- red chili flakes
- dairy-free or regular cheese *feta or shredded cheddar
Instructions
- Roast the potatoes: You'll start by tossing the diced potatoes in oil and seasoning. Add them to your silicone tray or on one side of a large sheet pan. Bake them at 400F for 25-30 minutes. The veggies don't take as long to cook, so we'll add these after the 25-30 min mark.While the potatoes are roasting,
- prepare the veggies. Toss the chopped kale, peppers, onion, and grape tomatoes in spray olive oil/avocado oil or a little regular olive oil and seasoning. I kept my peppers and onions separate from the kale and tomatoes, but only for aesthetic reasons! Add them to one of the larger silicone trays OR wait to place them on the sheet pan.
- After 25-30 minutes, add the silicone tray to the sheet pan (if using the better baker set) or place the veggies on your sheet pan, next to the potatoes. Toss the potatoes, then return the pan to the oven for 15 minutes until the veggies have softened and the potatoes are crispy.
- While the potatoes and veggies are cooking, cook the eggs: Fill a medium pot with water and heat to a gentle simmer, just below boiling. Using a slotted spoon, carefully lower the eggs into the water and let simmer for 6 minutes for a runnier egg yolk or 7-8 mins for a firmer egg.
- If you want your potatoes crispier or the veggies to cook longer, simply cook them longer to your liking!
- Assemble the bowls: Add the kale and tomatoes to each of your bowls, followed by some of the onion and pepper mixture, and some potatoes. Top with 2-3 eggs each, some fresh sliced avocado, fresh feta or cheese (dairy-free or regular), and a sprinkle of red chili flakes.
- I like to add some pickled red onion or sauerkraut for some tang! You can also add salsa or hot sauce, but if meal prepping, I like to keep these on the side to keep the other ingredients from getting soggy.