Make-Ahead Breakfast Bowls

• Vegetarian
• Gluten free

• Produce

  • 3 Green onions
  • 1 Green pepper
  • 1 Onion
  • 2 lbs Yukon gold potatoes

• Refrigerated

  • 12 Eggs

• Baking & Spices

  • 1 Seasoned salt, homemade gluten-free

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 4 oz Cheddar cheese

• Tools & Equipment

  • 6 Individual-sized tupperware or glass containers with lids

Found on us5.campaign-archive1.com

Description

Ingredients

• 2lbs yukon gold potatoes, chopped into 1 cubes
• 1 green pepper, seeded then chopped into 1 cubes
• 1 onion, chopped into 1 cubes
• extra virgin olive oil
• homemade gluten-free seasoned salt (see notes for recipe) and pepper
• 12 eggs
• 4oz freshly shredded cheddar cheese
• 3 green onions, chopped
• Toppings: avocado, tortilla chips, salsa
• 6 individual-sized tupperware or glass containers with lids

Directions

• Preheat oven to 425 degrees. Add potatoes, peppers, and onions to a large sheet pan then drizzle with extra virgin olive oil, homemade seasoned salt, and pepper and then toss until evenly coated. Transfer half the vegetables to a second sheet pan then roast both pans for 30-40 minutes, or until potatoes are golden brown and tender, stirring and rotating pans halfway through. Meanwhile, crack eggs into a large bowl then season with salt and pepper and whisk until smooth. Heat a large skillet over medium heat then spray with nonstick spray and add eggs. Scramble until the eggs are just barely cooked through and still slightly glossy then scoop onto a plate and set aside. Divide the potatoes 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 eaten within three days. To reheat from frozen: microwave at 50% power for 1-1/2 minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve.