If you’ ve been pursuing the blog for a while, then you know how I enjoy meal prep my breakfast. It’ s just so much easier to invest a little time on the weekend to get our breakfast in order so I can simply pop one in the microwave each morning and have a nice hot breakfast time in about 90 seconds. These types of Country Breakfast Bowls are one of the 1st breakfast meal preparation recipes that I available. And I haven’ t stopped given that.
Originally posted 6-12-13, up-to-date 12-29-19.
Shown along with Pyrex 3-cup glass meal preparation containers, which can be found in my Amazon Shop .
I got the idea for the Country Breakfast Bowls while watching TELEVISION. I saw a commercial for some iced breakfast bowls that no doubt price about $4 each and believed, “ I can make that! ” And for much less, of course. These morning meal prep bowls are so incredibly simple, you can make them while you’ lso are watching TV on Sunday afternoon and also have breakfast sorted for the rest of the 7 days.
My breakfast bowls begin with a bed of seasoned roasting potatoes, and are then topped along with scrambled eggs, a little salsa, plus cheddar cheese. You could also add these types of fun toppings:
You can keep these Country Breakfast every day Bowls in the refrigerator for about 4 days, or in the freezer for approximately three months. To freeze the containers, make sure to cool them completely within the refrigerator first (overnight), then exchange them to the freezer the next day.
I reheat my Country Breakfast Bowls from your refrigerator in the microwave for about ninety seconds on high, but the overall time needed will depend on the power consumption of your microwave and your containers. In order to reheat from frozen, first make use of the defrost setting for about 3-5 mins, then finish on high meant for 1-2 minutes. Or you can transfer the particular breakfast bowl from the freezer towards the refrigerator the day before and neglect the defrost step.
And who says you need to eat this for breakfast? NO ONE. They’ re also great for taking to work pertaining to lunch, or a quick lazy supper!
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Start by preheating the oven to 400º F. Clean and dice 2 pounds. russet potatoes into ½ -inch cubes. Line a baking sheet along with parchment for extra protection against adhering, or, if you like to live dangerous with this problem, just smear a tablespoon associated with oil over the surface of a sheet pan. Spread the potatoes out within the prepared baking sheet.
Add a 2nd tablespoon of olive oil to the taters along with 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp salt, and some freshly damaged black pepper. Toss the taters to coat them in essential oil and spices.
Roast the particular potatoes in the preheated oven for approximately 40-45 minutes or until these are golden brown and crispy. Mix once half way through cooking.
When the potatoes are almost completed roasting, crack six large ovum into a bowl and add a touch of salt and pepper. Gently whisk the eggs.
Heat two tablespoons of butter in a large frying pan over medium-low heat. Once dissolved, add the whisked eggs. Prepare the eggs slowly, gently relocating them around the skillet with a spatula, until they are mostly set, but nevertheless soft and glistening. It’ t really important not to overcook the ovum at this point because they will cook even more when you reheat the bowls.
To build the country breakfast every day bowls, divide the roasted taters between four containers.
Next, divide the particular scrambled eggs between the four storage containers.
Add ¼ cup salsa to each container.
Lastly, add ¼ cup disposed cheddar to each container. Refrigerate the containers for 4 times, or freeze for longer storage.
To reheat, simply microwave until heated by means of and enjoy!