When you have busy mornings like we do, this breakfast bowl recipe is a total life saver! This is one of my absolute favorite recipes! You will feel great serving your family a delicious, protein packed breakfast in under 2 minutes! Yes, I said 2 minutes!! Don’t waste your money on buying those pre-made breakfast bowls from the freezer isle at the grocery store! You will save so much money by making them yourself…and you’ll love how easy they are to put together! This recipe will make up 12 breakfast bowls, you can make them on the weekend and have breakfast for the whole week! And who says they are just for breakfast? I’ve been know to have one for lunch from time to time…they are just so convenient!
Breakfast Bowl Recipe {Freezer Meal}
Start out by preheating your oven to 450˚
Lightly coat 2 13×9 pans or 1 very large cookie sheet with cooking spray. Spread out a single layer of frozen potatoes on your pan(s). It is important that they are in one single layer, if the potatoes are too crowded they won’t get nice and crispy…and nobody likes soggy potatoes!
Evenly pour 4 Tablespoons of vegetable oil over the potatoes and bake for 15 minutes. Turn and bake for another 7 minutes. Check the potatoes, if they aren’t crispy on ALL sides, stir and continue to bake in 5 minute intervals until they are crispy and deep golden brown. Once they are done, divide evenly into 12 disposable, microwave safe bowls.
While the potatoes are baking heat a large nonstick skillet over medium-high heat. Crumble sausage into the pan and cook until browned and cooked all the way through, about 10 minutes. Drain the sausage on a paper towel before dividing into the bowls.
There are a couple variations to this recipe, you could use bacon instead of crumbled sausage. Just cook bacon as usual, drain and crumble into bowls. Or you could even use link sausage instead of the crumbled sausage. Cook sausage links as usual, drain and place 2 sausages in each bowl (but you would put them in the bowl last, on top of the cheese).
This time I used crumbled sausage in some bowls and bacon in the others, just to mix it up a little. They are looking great already! But, we’re not done yet!
Next, wipe out the pan you used for the sausage, we are going to use that same pan for the eggs…less dirty dishes makes me happy! Preheat the pan over medium heat.
In a medium sized bowl, whisk together eggs and milk until well blended. Pour eggs into the pan and immediately start scrapping and mixing the eggs in the pan for at least 20 seconds. This is an important step to get your eggs nice a fluffy. Let cook for about 30 seconds more and continue to scrape and turn eggs, making sure they don’t brown on the bottom. Cook the eggs until they are done, but not dry. Divide evenly among the bowls.
Once you have the potatoes, meat and eggs divided into all 12 bowls, give them one turn with a spoon to lightly mix the ingredients together.
Top each bowl with shredded cheese, about 2 Tablespoons.
Cover each bowl with Press ‘n’ Seal, making sure to press the plastic wrap lightly down around the food to get any air out before sealing around the edges. Then place in the freezer, that’s it…your done until you are ready to heat!
To heat, remove bowl from the freezer and remove the plastic wrap. Heat in the microwave for 1 1/2 minutes, or until heated through. Now you have a delicious breakfast in less than 2 minutes! I hope you love this breakfast bowl recipe as much as we do!
If you loved this breakfast recipe try my Strawberry Oat{meal in deed} Smoothie or my Vanilla Orange Custard French Toast!
Below is a printable recipe card! Enjoy!
Breakfast Bowl Recipe {Freezer Meal}
Ingredients
- 12 Eggs
- 1 lb Ground Breakfast Sausage (or 1 lb. Bacon, or 24 Sausage Links)
- 32 oz Frozen Southern Style Hash browns diced
- 2 cups Shredded Cheddar Cheese
- 4 tbsp Vegetable Oil
- 1 tbsp Olive Oil
- 1/4 cup Milk
- Spray Oil
Instructions
Prep Instructions:
- Preheat oven to 450 degrees
- Lightly coat 2 13x9 pans, or a very large cookie sheet, with cooking spray
- If using 2 13x9 pans, divide the potatoes evenly between the 2, or spread out onto large cookie
- sheet. They should be one layer of potatoes. If there are too many in the pan they won't crisp
- evenly.
- Evenly pour 4 Tablespoons of vegetable oil over the potatoes.
- Bake potatoes for 15 minutes. Turn and bake for another 7 minutes. Check the potatoes, are
- they crispy on all sides? If not, stir them around and continue to cook at 5 minute intervals until
- crispy and deep golden brown. Once done, divide evenly into bowls.
While Potatoes Bake:
- Heat a large nonstick skillet over medium high heat.
- Crumble sausage* into pan and cook until golden brown and cooked through, about 10
- minutes.
- Drain sausage on a paper towel before dividing into bowls evenly.
- Wipe the grease out of the pan and use it for scrambling your eggs.
Eggs:
- In a Medium sized bowl whisk together eggs and ¼ Cup of milk until well blended.
- Return pan used to cook sausage to stove top over medium heat. Add 1 Tbsp. of olive oil.
- Pour eggs into pan, and immediately start scrapping and mixing the eggs in the pan for a good 20 seconds. (This will help you achieve a very fluffy scrambled egg)
- Let cook 30 seconds more, and continue to scrap and turn eggs. Just enough to ensure that they don't brown on the bottom.
- Cook your eggs until they are done, but not dry. Divide evenly among bowls.
To Finish Bowls:
- Once the potatoes, sausage, and eggs are divided into your 12 bowls. Give each bowl one turn
- with a spoon to lightly mix those ingredients together.
- Top each bowl with about 2 Tbsp. shredded cheddar cheese.
- Cover each bowl with Press 'n' Seal, making sure to press the plastic wrap lightly down around
- the food to get any air out before sealing the plastic wrap around the bowls edges.
- Freeze
To Heat and Eat:
- Remove bowl from freezer and remove the plastic wrap. Heat in the microwave for 1 ½ minutes, or at 30 second intervals until heated through.
- Enjoy!
Notes
*For Link Sausage, cook as usual, drain. Mix egg and potatoes first, top with cheese, then place 2 sausages in each bowl.
Dave says
March 3, 2019 at 1:30 pmI’m making my second batch of these bowls. First was with regular breakfast sausage, this one with chorizo. It’s a very versatile recipe. My son loves them. He heats them up and throws them into a tortilla for a quick and mobile breakfast.
Karrie says
March 5, 2019 at 8:46 amOooo, great idea to use chorizo! Fun!!! Thanks for sharing Dave!
Mary says
January 29, 2019 at 6:52 amI substituted meat with prepared quinoa for my son who is vegetarian. He can get enough. Need to add more salt and pepper for flavor though.
Vera Moore says
February 17, 2018 at 2:20 pmWould like to try this, but am wondering how crisping up the potatoes matters after they are frozen and microwaved? Won’t they be soft anyway?
Deb says
April 24, 2018 at 9:03 amSomewhat, but will retain the ‘browned’ flavor.
Erin Curry says
August 22, 2016 at 12:47 pmJust made these! Thank you so much for the idea. These will be great for my husband as he rushes out the door for work. 🙂
googlemail says
December 18, 2016 at 7:38 pmThis looks amazing! I am all for a quick but hearty breakfast on the go! Thanks!
Valerie P. says
June 13, 2016 at 5:53 pmI saved this month’s ago and my daughter and I finally made up a batch last night. Poops one out of the freezer this am morning and heated it up when I got to work. Yummm. My daughter both had one and loved them too. Thanks for sharing this recipe. Thia one is going in my recipe box.
Valerie P. says
June 13, 2016 at 5:56 pmPopped not poops. Darn auto spelling correct got me again
Amanda says
June 6, 2016 at 7:09 amDo we know how long these are good for in the freezer?
Karrie says
June 6, 2016 at 12:12 pmI recommend using these up within 6 months.
Emily says
March 29, 2016 at 1:13 amThese look delicious! i will have to try it soon
Kira says
February 16, 2016 at 11:25 amJust wondering how the hash browns turn out after being in the freezer…? I’ve had breakfast bowls similar to this and the hash brown (patty) was awful once it was re heated. I wonder if using the diced hash browns would make a difference.
Kim says
February 16, 2016 at 5:42 amThis sounds great. Thanks for posting. It could be lightened up by using half egg whites instead of all eggs. Also, add in some veggies like onions, peppers, and /or broccoli, spinach, etc. If pressed for time frozen pre-mixed veggies could be used. 🙂
Kim says
February 16, 2016 at 5:43 amOh – and turkey bacon. Forgot to mention that.
Ash says
February 11, 2016 at 9:07 pmThis looks amazing! I am all for a quick but hearty breakfast on the go! Thanks!
Marie says
February 10, 2016 at 8:07 amThis recipe looks great but I’m trying to stay with low carb recipes. Can you suggest substitutes for the potatoes that will work?
Deb says
April 24, 2018 at 9:01 amChopped and roasted cauliflower with paprika.
Zucchini shreds. To
Diana Easter says
May 28, 2018 at 4:46 amI don’t add any potatoes to my bowls. I do add a little fresh cooked spinach and mushrooms to some of my breakfast bowls. I make mine similar to the low carb bowls they sell at Hardee’s. I’m going to try to freeze a few and see how they turn out.