Your morning just got better with this freezer-friendly Breakfast Bowl recipe. Packed with sausage, eggs, potatoes, and cheese, this breakfast is worth waking up for every morning. In less than 2 minutes, you can serve your family a delicious, protein-packed breakfast!
When you have busy mornings like we do, this breakfast bowl recipe is a total lifesaver! 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 aisle 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 known 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 it into the bowls.
This time I used crumbled sausage in some bowls. 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… fewer dirty dishes make 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… you’re done until you are ready to heat!
To heat, remove the 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!
There are a couple of 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).
If you loved this breakfast recipe try my Strawberry Oatmeal Smoothie or my Vanilla Orange Custard French Toast!
Below is a printable recipe card! Enjoy!
If you make this breakfast bowl recipe, I would love to see it! Snap a picture of it and share it with me on Instagram using the hashtag #happymoneysaver and tagging me @happymoneysaver.
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 13×9 pans, or a very large cookie sheet, with cooking spray
- If using 2 13×9 pans, divide the potatoes evenly between the 2, or spread them out onto a 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 for even crispiness on all sides. If not, stir them around and continue to cook at 5 minute intervals until they are 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 or other meat choice 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 turnwith 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 aroundthe 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
Nutrition
This recipe was first posted on February 4th, 2016, but has been updated with new photos and tips on March 29th, 2022.
Are the paper bowls going to last the 6 months of being in a freezer? Are they special freezer type bowls?
Also, do you stack them on top of each other? How would you store them so they don’t stick together or the seal doesn’t stick to the food?
No, these are just regular bowls.
We have made these several times . It seems to take forever for the potatoes to cook but the kids still like them. My trouble is that the press and seal doesn’t prevent the inside from over freezing and bowls I have tried sweat on the bottoms when being heated up (I tried only the name brand version ) .
I also used to buy those breakfast bowls because they were a protein-packed alternative to the traditional freezer convenience foods. One day I decided to make it myself, and my husband loves the homemade version so much better. You improved on my system by baking the potatoes, I always just made it all like a stir-fry in one pan.
I will say that you should try adding seasoning. I use ground pork and use Alton Brown’s breakfast sausage seasoning recipe, so the bowl has tons of flavor.
When you published this recipe years ago, I found it and would make these for my daughters to heat up themselves when they stayed home from school in the summer time. They loved them. Now years later my now 19 year old daughter has her own apartment and called me asked for this recipe today. Luckily I had saved the link. These are great.
Oh this makes me so happy! Thank you for sharing this with me!
Looks so good and simple. Lovin’ this!
I’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.
Oooo, great idea to use chorizo! Fun!!! Thanks for sharing Dave!
I 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.
Would 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?
Somewhat, but will retain the ‘browned’ flavor.
Just made these! Thank you so much for the idea. These will be great for my husband as he rushes out the door for work. 🙂
This looks amazing! I am all for a quick but hearty breakfast on the go! Thanks!
I 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.
Popped not poops. Darn auto spelling correct got me again
Do we know how long these are good for in the freezer?
I recommend using these up within 6 months.
These look delicious! i will have to try it soon
Just 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.
This 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. 🙂
Oh – and turkey bacon. Forgot to mention that.
This looks amazing! I am all for a quick but hearty breakfast on the go! Thanks!
This recipe looks great but I’m trying to stay with low carb recipes. Can you suggest substitutes for the potatoes that will work?
Chopped and roasted cauliflower with paprika.
Zucchini shreds. To
I 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.