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Make-Ahead Breakfast Potato Bowlsהתמונה להמחשה בלבד
Fish-freeGluten-freeNut-freePeanut-freeContains dairy

Make-Ahead Breakfast Potato Bowls

Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. A rich and vibrant dish featuring crispy oven-roasted potato cubes harmoniously paired with fresh peppers and caramelised onions.

Prep
15 min
Servings
4
Difficulty
Medium
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Answer first

What to know about Make-Ahead Breakfast Potato Bowls

Potato cups, crispy at the edges and fluffy inside, with sweet, roasted onions and peppers. Extra tasty after a quick reheat. Perfect for make-ahead, gluten-free dairy breakfasts, and effortless to pair with a fried egg or tender greens.

Timing
70 min
Serves
4
Dietary notes
Fish-free, Gluten-free, Nut-free, Peanut-free

⚠️Before cooking, check ingredient labels and cross-contact risk for your dietary needs.

This is not medical advice. For allergies or dietary restrictions, always confirm with your healthcare provider.

Instructions

Servings:4
  1. 1Heat the oven to 220°C before you begin.
    Home oven preheated to 220°C before baking
  2. 2Set the potatoes, onion, green pepper, and red pepper on a large baking sheet.
  3. 3Drizzle with oil and sprinkle with seasonings.
  4. 4Mix well to combine and spread into an even layer.
  5. 5Bake for 50-55 minutes; it is ready when golden and tender, stirring every 15 minutes for even browning. Use a metal spatula to help lift the potatoes without breaking their crispy parts.
    Cooking step 5 for Make-Ahead Breakfast Potato Bowls
  6. 6Leave the potatoes to cool slightly while you prepare the scrambled eggs.
  7. 7Beat the eggs until smooth and pour into a pan over medium-low heat.
  8. 8Add the butter and cook until melted and the eggs are just set. Season with salt and pepper to taste.
  9. 9Divide the potatoes and eggs between 6 individual containers.
  10. 10Top with cheese if desired.
    Bowl of potatoes, eggs and roasted peppers topped with cheese
  11. 11When ready to eat, reheat the eggs and potatoes in the microwave on 50% power for 1-1.5 minutes.
  12. 12Top with hot sauce and serve.
  13. 13The egg/potato bowls will keep for up to 4 days.
  14. 14Enjoy!

Ingredients

  • 900 grams red-skinned potatoes, washed and cut into 2.5 cm chunks
  • 1 small or 1/2 large onion, cut into 2.5 cm chunks
  • 1/2 green pepper, cut into 2.5 cm chunks
  • 1/2 red pepper, cut into 2.5 cm chunks
  • 40 ml olive oil or avocado oil
  • 10 grams salt
  • 2.5 grams pepper
  • 5 grams onion powder
  • 2.25 grams garlic powder
  • 1.5 grams paprika
  • a pinch of cayenne
  • 12 eggs
  • 30-45 grams butter (optional)
  • salt & pepper to taste
  • Freshly grated sharp cheddar cheese
  • hot sauce for serving

Nutrition

Calories
299
Protein
6.8g
Carbs
24.6g

Chef tips

This is a brilliant recipe to start with—let the children help measure and mix all the ingredients together! This is an ideal starter recipe—get the kids involved by letting them measure and stir all the ingredients together!

Nutrition

Calories
299
Protein
6.8g
Carbs
24.6g

Chef tips

This is a brilliant recipe to start with—let the children help measure and mix all the ingredients together! This is an ideal starter recipe—get the kids involved by letting them measure and stir all the ingredients together!

Culinary reasoning

Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. A rich and vibrant dish featuring crispy oven-roasted potato cubes harmoniously paired with fresh peppers and caramelised onions.

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