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Meal Prep Breakfast Bowls

Meal Prep Breakfast Bowls
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These hearty breakfast bowls combine crispy roasted potatoes, savory turkey sausage, fluffy scrambled eggs, and melted cheddar cheese for a satisfying morning meal. Perfect for meal prep, they stay fresh in the fridge and reheat beautifully for a high-protein start to the day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 1/2 pounds russet potatoes, cut into 3/4-inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 ounces turkey breakfast sausage
  • 8 large eggs
  • 1/4 cup whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1 cup shredded sharp cheddar cheese (4 ounces)
  • 1/2 cup full-fat Greek yogurt, for topping (optional)

Instructions

  1. Preheat your oven to 425°F / 218°C. Line a rimmed baking sheet with parchment paper. Toss the potato cubes with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper until evenly coated. Spread in a single layer on the prepared sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and crispy on the edges. The potatoes should be tender inside when pierced with a fork.
  2. While the potatoes roast, cook the sausage. Place a large nonstick skillet over medium-high heat. Add the turkey sausage and cook, breaking it apart with a wooden spoon, for 5-7 minutes until browned and fully cooked (no pink remains, internal temperature should reach 165°F / 74°C). Transfer the sausage to a plate lined with paper towel to drain excess grease. Set aside.
  3. In a medium bowl, whisk together the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper until the eggs are thoroughly combined and slightly frothy. This ensures a uniform scramble with evenly distributed seasoning.
  4. Return the same skillet to medium-low heat and add the butter. Let it melt and foam, swirling the pan to coat the surface. When the butter stops sizzling, pour in the egg mixture. Let the eggs sit undisturbed for about 30 seconds until the edges begin to set.
  5. Using a silicone spatula, gently push the cooked edges toward the center, tilting the pan to let the uncooked eggs flow to the edges. Continue this motion for 2-3 minutes until the eggs are about 80% set but still soft and creamy. Remove from heat immediately — the residual heat will finish cooking them to a fluffy, tender consistency. Overcooking at this stage makes eggs dry and rubbery.
  6. Assemble the bowls: Divide the roasted potatoes evenly among four 2-cup meal prep containers. Top each with an equal portion of cooked sausage and scrambled eggs. Sprinkle 1/4 cup of shredded cheddar cheese over each bowl while the ingredients are still hot so it begins to melt slightly.
  7. If using, portion 2 tablespoons of full-fat Greek yogurt into a small separate container to add fresh before serving. This keeps it from drying out or separating during storage. Let the bowls cool completely to room temperature (about 20 minutes) before sealing with lids to prevent condensation and sogginess.
  8. Store the assembled bowls in the refrigerator for up to 4 days. For best texture, reheat a single bowl in the microwave on high for 1 minute, then stir and heat for another 30-60 seconds until the eggs are hot and the cheese is melted. Alternatively, reheat in a 350°F / 177°C oven for 10-12 minutes if stacking the bowls is not an option.

Notes

Storage: Keep covered in the refrigerator for up to 4 days. Freezing is not recommended as eggs become watery and potatoes lose crispness upon thawing. For reheating, microwave on high for 1 minute 30 seconds to 2 minutes total, stirring halfway. If using an oven, transfer to an oven-safe dish and cover with foil; heat at 350°F / 177°C for 12-15 minutes. Add a splash of milk before reheating if the eggs seem dry. For a protein boost, add 1/4 cup cottage cheese on top after reheating.

Nutrition

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