Easy Breakfast Bowls

One of the keys to keeping our sanity during the work week is meal prep. This includes breakfast. For awhile I was making egg sandwiches, then switched to breakfast wraps and am now obsessed with breakfast bowls ever since our Whole30 challenge. I can eat the same breakfast every day but I try to mix up the ingredients each week to give Matt some variety (although he could eat the same thing day after day too). I’ll rotate between sausage and bacon for the breakfast meat, sometimes add different roasted vegetables in and top the bowls off with fresh veggies (usually avocado if I have time to cut one up that morning). Anyway, we are hooked on these. And if you’re looking for an easy breakfast you can make for the entire week, you need to try these.

Easy Breakfast Bowls

Ingredients

12 slices bacon
2 large sweet potatoes peeled and diced
1 large onion, sliced
salt
pepper
olive oil

For scrambled eggs:

12 large eggs
1/2 cup full fat coconut milk
1½ teaspoon salt
1 teaspoon pepper
2 tablespoons cooking oil

Instructions

1. Roast the sweet potatoes. Preheat your oven to 425 degrees. Spread sweet potatoes across a greased baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 25 minutes or until sweet potatoes are fork tender. Remove from oven and set aside.

2. Cook the bacon. Place bacon on a large baking sheet and bake in oven at 425 for 15 minutes or until bacon is brown and crispy.

3. Caramelize the onions. Toss your onions in a skillet with some olive oil. Add a pinch of salt, and slow cook, stirring occasionally, lowering the heat if any onions begin to brown too quickly. 

4. Scramble the eggs. In a large bowl or stand mixer whisk together the eggs, coconut milk, salt and pepper.

5. Assemble the bowls. Layer your roasted potatoes, onion, bacon and eggs. Add any other toppings you wish!

*Makes about 8 breakfast bowls


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8 Comments

  1. katie Mondulick
    February 26, 2018 / 2:07 pm

    Oh wow thats such a good and yummy idea! I never thought about prepping breakfasts for the week but now I will def try it! Thanks for sharing :)Katie | http://www.meshkomoments.com

  2. Sydney Falk
    February 26, 2018 / 2:55 pm

    looks great! how does it hold up in the Tupperware throughout the week? thanks!

  3. Sara
    February 26, 2018 / 3:01 pm

    Yum! These are my favorite too. I add a little cumin to my sweet potatoes sometimes and it's so good!

  4. Jordan
    February 26, 2018 / 6:22 pm

    These look so good! I've been in a rut eating really sweet breakfasts (oatmeal with fruit, peanut butter and CHOCOLATE CHIPS. I'm pregnant but still!) so trying to get back to more nutritious and savory options. How do the scrambled eggs hold up? I've never really thought about scrambling eggs in advance but I guess why not!

  5. The Lucky Lifestyle
    February 26, 2018 / 7:25 pm

    This is a great idea! My hubby has the hardest time with breakfast – he just isn't a fan and nothing ever sounds good to him. I think this would be a great and healthy option, especially on those extra hurried mornings!

  6. Rachel Emily
    March 1, 2018 / 12:03 pm

    These sound so yummy and SIMPLE! Breakfast is one meal I must must must keep prepped or I will skip it!

  7. Holly Emilia
    March 1, 2018 / 3:50 pm

    These look so delicious, I have always wanted to prep my breakfasts and I think this post may have just given me the motivation to give it a go! Delicious!Holly from The Art of Being Holly xo

  8. March 6, 2018 / 9:03 am

    Meal prepped these on Sunday and love them!! I have eaten sweet potato only a few times so was interested how it would all taste but I am obsessed. Made these for my husband and I and we both agree these will be on repeat. Getting in to a groove of the working mom thing and these are a game changer so I actually have something delicious for breakfast in the morning (instead of a poptart in the car :))!

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