High Protein Meal Prep Breakfast Bowls
Servings 6 breakfast bowls
These sausage and veggie-packed meal prep breakfast bowls make it easier than ever to start your day off right! Each batch of these easy breakfast bowls makes enough for 6 portions, so you can cook once and reheat all week. The combination of scrambled eggs, tender sweet potatoes, juicy turkey sausage, and fresh veggies is so delicious, you'll never get tired of them!
Ingredients
- 2 pounds sweet potatoes, peeled and diced into 1" cubes about 3 large sweet potatoes
- 1 red pepper, seeded then cut into 1" pieces
- 1 medium yellow onion, cut into 1" pieces
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon each salt and pepper, plus more for the eggs
- 12 turkey breakfast sausages, sliced into thick pieces
- 12 eggs
- Splash of milk or water
- 1/2 cup freshly shredded cheddar cheese
- 3 green onions, sliced
- Optional toppings: avocado, tortilla chips, salsa
- 6 individual-sized glass or tupperware containers with lids
Instructions
- Preheat oven to 425 degrees. Add sweet potatoes, peppers, onions and sliced sausage to a large sheet pan then drizzle with extra virgin olive oil, smoked paprika, garlic powder, salt and pepper; toss until evenly coated. Transfer half the vegetables and sausage to a second sheet pan. Roast both pans for 20 minutes, flip, and then roast for another 10-20 minutes or until potatoes are golden brown and tender. Be sure to rotate the pans after flipping.
- Meanwhile, crack eggs into a large bowl along with a splash of milk or water, then season with salt and pepper and whisk until smooth. Heat a large skillet over medium heat, then add a bit of oil or butter. When the pan has fully heated, pour the eggs into the skillet. Immediately, use a rubber spatula to make small circles in the egg mixture until small curds start to form and the egg mixture starts to thicken.
- Once thickened, switch motions and start pushing the egg mixture across the pan in long sweeping motions. Continue pushing the egg mixture back and forth across the pan until larger creamy egg curds start to form and only a bit of liquid remains in some parts.
- Remove the pan from the heat and allow the scrambled egg to sit in the pan for about a minute to to cook a little bit longer in the hot pan. Do not overcook.
- Divide the potatoes, sausage and eggs evenly between the containers then set aside to cool. Once cool, sprinkle with cheese and green onions then cover and refrigerate. Freeze any portions that aren’t consumed within three days.
Notes
- I like to slice the breakfast sausages when they’re still slightly frozen to make them easier to cut.
- Don’t overcook the eggs or they will dry out. They should still appear a bit glossy before removing them from the heat.
- When reheating, it’s also important not to heat for too long or the eggs may turn out dry.
Nutrition
Calories: 472kcalCarbohydrates: 35gProtein: 25gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 377mgSodium: 822mgPotassium: 869mgFiber: 6gSugar: 8gVitamin A: 22825IUVitamin C: 32mgCalcium: 177mgIron: 3mg
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