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–+ servings
Meal Prep Breakfast Bowls

Delicious Meal Prep Breakfast Bowls for Busy Mornings

These Meal Prep Breakfast Bowls offer a nutritious and delicious solution for busy mornings, packed with flavor and protein.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Breakfast
Cuisine: American
Calories: 465
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Base
  • 1.5 lbs Baby Gold Potatoes substitute with radishes for a low-carb option
  • 1 cup Bell Peppers choose your favorite color for variety
  • 1 medium Yellow Onion can substitute with shallots
  • 3 tablespoons Olive Oil substitute with avocado oil if preferred
  • 1 teaspoon Garlic Powder 1 clove fresh garlic = 1/8 teaspoon garlic powder
For the Savory Chicken Crumbles
  • 1.5 lbs Ground Chicken or ground turkey as a swap
  • 1 cup Pineapple in Juice canned in 100% juice
  • 2 tablespoons Chipotle Peppers in Adobo adjust based on spice tolerance
  • 2 cloves Garlic for aromatic flavor
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 0.5 teaspoon Ground Cinnamon
  • 0.5 teaspoon Ground Cloves
For the Fluffy Scramble
  • 8 large Eggs egg whites are a lighter alternative if desired

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • large skillet
  • food processor

Method
 

Instructions
  1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine quartered baby gold potatoes with olive oil, kosher salt, and black pepper. Toss well and spread on the baking sheet. Roast for 15 minutes until golden.
  3. Chop bell peppers and onion. Mix them with olive oil, garlic powder, and salt. After 15 minutes, add them to the baking sheet with the potatoes.
  4. Return to the oven and roast for an additional 25–30 minutes until tender and browned.
  5. In a large skillet, cook ground chicken over medium-high heat, breaking it apart, for 5–7 minutes until browned.
  6. Blend saucy ingredients: pineapple, chipotle peppers, garlic, and spices in a food processor until smooth.
  7. Pour the blended sauce into the skillet with cooked chicken and simmer for about 5 minutes.
  8. In a nonstick skillet, scramble the eggs over medium-low heat until fluffy, about 4–5 minutes.
  9. Assemble Meal Prep Breakfast Bowls: layer roasted potatoes and veggies, followed by chicken crumbles and scrambled eggs.

Nutrition

Serving: 1bowlCalories: 465kcalCarbohydrates: 38gProtein: 42gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 370mgSodium: 900mgPotassium: 750mgFiber: 5gSugar: 6gVitamin A: 25IUVitamin C: 90mgCalcium: 100mgIron: 4mg

Notes

Keep toppings like salsa or cheese separate until ready to eat to maintain freshness.

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