Country Breakfast Bowls

$7.76 recipe / $1.29 serving
by Beth - Budget Bytes
4.89 from 62 votes
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If you’ve been following the blog for a while, then you know how I love to meal prep my breakfast. It’s just so much easier to spend a little time on the weekend to get my breakfast in order so I can just pop one in the microwave every morning and have a nice hot breakfast in about 90 seconds. These Country Breakfast Bowls are one of the first breakfast meal prep recipes that I ever made. And I haven’t stopped since.

One Country Breakfast Bowl meal prep container on a table with a morning paper, mug of coffee, and an apple.

Shown with Pyrex 3-cup glass meal prep containers, which can be found in my Amazon Shop.

I got the idea for these Country Breakfast Bowls while watching TV. I saw a commercial for some frozen breakfast bowls that no doubt cost about $4 each and thought, “I can make that!” And for much less, of course. These breakfast meal prep bowls are so incredibly easy, you can make them while you’re watching TV on Sunday afternoon and have breakfast sorted for the rest of the week.

What’s in a Country Breakfast Bowl?

My breakfast bowls start with a bed of seasoned roasted potatoes, and are then topped with scrambled eggs, a little salsa, and cheddar cheese. You could also add these fun toppings:

  • sautéed breakfast sausage
  • crumbled bacon
  • green onions
  • ham
  • bell pepper
  • hot sauce

How Long do The Breakfast Bowls Stay Good?

You can keep these Country Breakfast Bowls in the refrigerator for about four days, or in the freezer for about three months. To freeze the bowls, make sure to cool them completely in the refrigerator first (overnight), then transfer them to the freezer the next day.

How to Reheat Country Breakfast Bowls

I reheat my Country Breakfast Bowls from the refrigerator in the microwave for about 90 seconds on high, but the total time needed will depend on the wattage of your microwave and your containers. To reheat from frozen, first use the defrost setting for about 3-5 minutes, then finish on high for 1-2 minutes. Or you can transfer the breakfast bowl from the freezer to the refrigerator the day before and skip the defrost step.

Four rectangular glass containers full of Country Breakfast Bowls

And who says you have to eat this for breakfast? NO ONE. They’re also great for taking to work for lunch, or a quick lazy dinner!

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Country Breakfast Bowls

4.89 from 62 votes
Country breakfast bowls combine roasted potatoes, scrambled eggs, salsa, and cheese for an easy freezer-friendly make ahead breakfast meal prep!
One Country Breakfast Bowl in a glass container being eaten with a black fork next to a newspaper, coffee mug, and apple
Servings 4
Prep 20 minutes
Cook 40 minutes
Total 1 hour

Ingredients

  • 2 lbs russet potatoes ($1.00)
  • 2 Tbsp olive oil ($0.32)
  • 1 tsp smoked paprika ($0.10)
  • 1/2 tsp garlic powder ($0.05)
  • ¼ tsp salt ($0.02)
  • Freshly cracked black pepper ($0.03)
  • 6 large eggs ($1.40)
  • 2 Tbsp butter ($0.26)
  • 1 cup salsa ($1.49)
  • 1 cup shredded cheddar cheese ($0.85)

Instructions 

  • Preheat the oven to 400ºF. Wash and cut the potatoes into ½-inch cubes.
  • For extra protection against the potatoes sticking, line a baking sheet with parchment paper. Otherwise, rub 1 Tbsp of the olive oil over the surface of a large baking sheet. Spread the potatoes out onto the baking sheet. Drizzle the remaining tablespoon of oil over the potatoes, along with the smoked paprika, garlic powder, salt, and pepper. Toss to coat the potatoes in oil and spices.
  • Roast the potatoes in the preheated oven for 40-45 minutes, or until they are golden brown and crispy. Stir once half way through roasting.
  • When the potatoes are close to being finished, crack the eggs into a large bowl and add a pinch of salt and pepper. Gently whisk the eggs.
  • Melt the butter in a large skillet over medium-low heat. When the butter is melted, pour in the eggs. Gently move the eggs around the skillet until they are mostly solid, but still soft and glistening. Be careful not to over cook the eggs at this point because they will cook further when the breakfast bowls are reheated.
  • To prepare the bowls, divide the roasted potatoes and scrambled eggs between four freezer safe containers. Add 1/4 cup of salsa to each container then top with about 1/4 cup of shredded cheese.
  • Chill the bowls in the refrigerator before transferring to the freezer. Or, leave them in the refrigerator if you plan to eat them within 4-5 days.

See how we calculate recipe costs here.



Nutrition

Serving: 1ServingCalories: 537.83kcalCarbohydrates: 47.65gProtein: 21.85gFat: 29.8gSodium: 1006.25mgFiber: 4.43g
Read our full nutrition disclaimer here.
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How to Make Country Breakfast Bowls – Step by Step Photos

Diced potatoes on a baking sheet

Begin by preheating the oven to 400ºF. Clean and dice 2 lbs. russet potatoes into ½-inch cubes. Line a baking sheet with parchment for extra protection against sticking, or, if you like to live dangerous like me, just smear a tablespoon of oil over the surface of a baking sheet. Spread the potatoes out over the prepared baking sheet.

Seasoned potato cubes on a baking sheet

Add a second tablespoon of olive oil to the potatoes along with 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp salt, and some freshly cracked black pepper. Toss the potatoes to coat them in oil and spices.

Roasted potato cubes on the baking sheet

Roast the potatoes in the preheated oven for about 40-45 minutes or until they are golden brown and crispy. Stir once half way through roasting.

Eggs and a whisk in a white bowl with salt and pepper

When the potatoes are almost done roasting, crack six large eggs into a bowl and add a pinch of salt and pepper. Lightly whisk the eggs.

Scrambled eggs in a skillet

Heat two tablespoons of butter in a large skillet over medium-low heat. Once melted, add the whisked eggs. Cook the eggs slowly, gently moving them around the skillet with a spatula, until they are mostly set, but still soft and glistening. It’s really important not to overcook the eggs at this point because they will cook even further when you reheat the bowls.

Roasted potatoes in rectangular glass meal prep containers

To build the country breakfast bowls, divide the roasted potatoes between four containers.

Add eggs to roasted potatoes in meal prep containers

Next, divide the scrambled eggs between the four containers.

Add salsa to meal prep containers

Add ¼ cup salsa to each container.

Add shredded cheddar to meal prep containers

Lastly, add ¼ cup shredded cheddar to each container. Refrigerate the containers for 4 days, or freeze for longer storage.

One Country Breakfast Bowl in a glass container being eaten with a black fork next to a newspaper, coffee mug, and apple

To reheat, simply microwave until heated through and enjoy!

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  1. I have been looking for these kinds of recipes ALOT lately! My 13 yr old son, is a breakfast lover, he always has been. But unfortunately, most days of the week him, his dad and I, sometimes have different, but usually busy schedules in the morning. So time and quality are always special to us for our morning routines. This looks and sounds Absolutely Perfect for my family. Thank you so very much for sharing. I am going to get them started tonight. I will let you know how we all enjoyed them. Again, thank you and Best wishes from my Family to Yours!

  2. Excellent recipe. I was looking for some ways to use up a giant bag of russet potatoes I got on sale and this fit the bill. I misread the recipe and divided everything among 6 containers, which I found to be enough for a weekday breakfast, especially if I add a piece of fruit or some juice. The potatoes alone are great, and this method would be a good way to get ahead for weekend brunch with friends. While the oven is on, you could also cook a whole pack of bacon on another parchment-lined tray (overlapping the slices a bit, they should fit on one tray) – that takes about 20 minutes at 400 F.

    1. Hi, there! Beth answers your question in the section of the blog post labeled “HOW TO REHEAT COUNTRY BREAKFAST BOWLS.” If you have any additional questions after that, feel free to reach out! ~ Marion :)

      1. I do wish that you’d move the ‘how to reheat’ information to the end of the recipe, or state at the beginning of the recipe that this information is immediately above. It’s a bit annoying when I’m hungry and in a hurry to have to scan the whole blog post.

        1. Thanks for the feedback! I’ll take your suggestion to the team and see how we can adjust. ~ Marion :)

  3. This was excellent! I air fried frozen hash browns which hugely cut back on prep time, and added a little ham to the scrambled eggs. Really, really good breakfast.
    Thanks so much for sharing it.

  4. Great meal prep. I’m a vegetarian college student. I will definitely be using the recipe for the potatoes for many other dishes, couldn’t get enough!