Breakfast Bowls (freezer ready)

Yield
6
Cooking Time
1 hour and 20 minutes

Ingredients

  • 3 lb potatoes diced
  • 1 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 9 large eggs
  • 2 Tbsp butter
  • 1 1/2 C salsa
  • 1 1/2 C shredded cheddar cheese
  • 1 bell pepper diced (optional)
  • 1 lb ground sausage (optional)
  • 1 onion diced (optional)
  • 1/2 C canned black beans (optional)

Instructions

  1. Preheat the oven to 400 degrees.
  2. Brown sausage in a skillet over medium heat. Set sausage aside and keep the drippings to coat the potato sheet, or fry bell pepper and onion in drippings if desired.
  3. Place the potato cubes in a large bowl and toss with the olive oil and seasonings. Line a baking sheet with foil and spray with non-stick spray or use filtered sausage drippings to coat the foil. Spread the potatoes out so they're in a single layer (important). Roast for 45min to 1 hour. Stir once, about half way through.
  4. When the potatoes are close to being finished, make scrambled eggs in a well buttered pan. Take them off the heat before they're totally cooked because they will cook further when reheating the breakfast bowls.
  5. To prepare the bowls, divide the roasted potatoes, sausage, fried pepper and onion, and rinsed black beans between six freezer safe containers. Add 1/4 cup of salsa to each container. Divide the scrambled eggs among the containers and then top with about 1/4 cup of shredded cheese. If you want smaller servings, you can use a muffin tin to shape the bowls while they freeze, then remove the muffin tin.