• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Get my FREE Meal Prep Lunches eBook!

New? Start Here
  • About
  • ★ Popular ★
  • Printables
  • Videos
  • Shop

Project Meal Plan

Project Meal Plan is a food blog dedicated to make-ahead recipes, meal planning and preparing ahead.

  • Recipes
    • Recipe Filter
    • Popular
    • Meal Prep
    • Latest
    • Videos
  • Course
    • Breakfast
    • Lunch
    • Dinner
    • Sides
    • Snacks
    • Sweets
  • Season
    • Winter
    • Spring
    • Summer
    • Fall
  • Method
    • Baked
    • Stovetop
    • Air Fryer
    • Instant Pot
    • No Heat
  • Meal Prep
    • Freezer Friendly
    • Lunches
    • Breakfasts
    • Chicken
    • Beef & Pork
    • Tips & Tricks
    • All Meal Prep
Home Meal Prep Breakfasts
GF Gluten Free V Vegetarian

Southwest Roasted Potato Breakfast Meal Prep

Jump to Recipe
By: Danielle1 Comment Posted: 02/27/2018 Updated: 09/23/2021

This post may contain affiliate links. Please read our disclosure policy.

Don’t you think it’s time to prep yourself a hearty breakfast instead of just grabbing a bar or a muffin? These Southwest Roasted Potato Breakfast Meal Prep bowls are full of smoky roasted potatoes and peppers, seasoned black beans, and two scrambled eggs! Meal prep and reheat – simple!
Jump to Recipe

Four meal prep containers with potatoes, eggs, black beans and half a mandarin.I realized what was missing from the blog, and it’s breakfast meal prep bowls/containers (any shape is fine). We seriously enjoy some hearty potatoes and eggs on the weekend, so why not have it in meal prep form during the week?

These breakfast meal prep bowls are:

  • super filling, and perfect if you’re incredibly busy and need a good-sized meal for fuel!
  • vegetarian (beans instead of breakfast meat)
  • simple to assemble
  • delicious
  • the perfect breakfast meal prep!

Roasted Breakfast Potatoes & Peppers

These breakfast potatoes are adapted from The Pioneer Woman in all her glory. I trust her with any of the classics. The only issue is that all of her recipes make like 16 servings to feed her giant family, and that’s just too much for us.

You only need one pepper and a couple large russet potatoes (instead of uhmm 5 pounds) for this four serving meal prep version.

Left: A bowl of peppers and breakfast potatoes with seasonings on top. Right: The same bowl stirred up and ready to be cooked. Roasted breakfast potatoes and peppers fresh out of the oven, top view.

Scrambled Eggs (or your favorite eggs!)

I spent a long time making scrambled eggs with no instructions – just eggs in a pan with heavy sticking and lots of crusties. But they tasted fine so it wasn’t a big deal.

Until I realized every single thing I was missing out on in when I tried these Life-Changing Soft Scrambled Eggs from Pinch of Yum. I actually followed the instructions for making SCRAMBLED EGGS. My egg world was forever changed, and my pans never had that much egg stuck to them again.

For these meal prep bowls, it’s best to just slightly undercook your eggs. Maybe 30 seconds away from when you would actually want to eat them. You’re going to have to reheat everything and you don’t want hard overcooked eggs! They’ll cook a little more in the microwave during reheating.

Of course you can make your eggs however you prefer, but I like scrambled the best!

A pan of fresh scrambled eggs, top view.

Seasoned Black Beans

These black beans are SO simple – just combine with some chili powder and garlic powder. I like to mix mine into the main dish but just like a bite at a time, you know? A few beans here a few beans there.

We found that dividing a whole can of black beans into four servings ended up being a little too much for breakfast, so it might be best to just use 1 cup total (1/4 cup black beans each), but you can use more if you love black beans. Save the rest of those black beans and toss into a salad or on a tortilla 👌

A close up on the Southwest Roasted Potato Breakfast Meal Prep bowl, top view. Potatoes, beans, eggs, half a citrus.

Other cool things about this breakfast meal prep:

  • You should definitely add things like salsa, avocado, chipotle Tabasco, or your favorite hot sauce after reheating.
  • I like to add half a mandarin or clementine to each meal to keep a little something sweet on the menu for breakfast. Take it out before reheating!
  • Or skip the citrus and toss everything into one big hearty bowl!
  • You can skip the beans if that’s not your thing. Add an extra pepper to bulk up the veggies.
  • They can also work for lunch if you love breakfast that much 👍
  • I love roasted potatoes, but there’s literally never enough time to make them on a weekday morning. That’s why they’re PERFECT to meal prep. Meal prep things you love to eat all week but only need to cook once!

Using a spoon to place salsa on the breakfast potatoes and eggs.

More breakfast meal prep ideas from Project Meal Plan:

  • 5 Make-Ahead Fruit & Greek Yogurt Parfait Ideas to Try for Breakfast
  • Make-Ahead Freezer Friendly Breakfast Burritos
  • Southwest Muffin Tin Hash Brown Egg Cups

Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!

Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Southwest Potato Breakfast Meal Prep

Yield: 4 servings 1x
Print Save Rate it
Prep: 15 minutesCook: 50 minutesTotal: 1 hour 5 minutes

These Southwest Roasted Potato Breakfast Meal Prep bowls are full of smoky roasted potatoes and peppers, seasoned black beans, and two scrambled eggs! Meal prep and reheat – simple!

Scale:

Ingredients

Veggies

  • 2 large or 3 small russet potatoes, diced into 1 inch or smaller pieces
  • 1 green bell pepper, seeds and stem removed, cut into 1 inch pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/4 cup avocado oil 
  • 2 tablespoons butter, melted

Eggs

  • 8 large eggs, whisked
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder or your favorite seasoning
  • 1 tablespoon butter

Black Beans

  • 1 cup black beans, rinsed
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder

Toppings:

  • cheese, avocado, salsa, hot sauce

Instructions

Veggies:

  1. Preheat oven to 475 F. Mix all the veggie ingredients together in a large bowl. Pour on a baking sheet (I like to use a Silpat) in a single layer and bake for 45-50 minutes, stirring halfway through. Remove from the oven when the potatoes are crispy. Portion evenly into four meal prep bowls.

Eggs:

  1. In a medium bowl, whisk eggs with salt, pepper, and garlic powder.
  2. In a non-stick skillet, heat butter over low heat. Let the butter roll around the pan until it coats the bottom.
  3. When the butter just begins to bubble, pour the eggs into the pan. Wait until the edges start to set, and then use a rubber spatula to pull the edges of the eggs towards the center of the pan and let the liquid eggs move to the bottom of the pan to be cooked.
  4. Continue the process for about 2 minutes, or until the eggs are NEARLY cooked, NOT all the way cooked. The edges of the egg curds should be soft and maybe even a little liquidy looking. You want them about 30 seconds from fully cooked eggs, this way they do not overcook when you reheat the breakfast bowls. Note: If serving immediately, feel free to fully cook the eggs.
  5. Remove from heat and portion evenly into meal prep bowls.

Black Beans:

  1. In a small bowl, combine beans, cayenne pepper and garlic powder until well mixed. Portion evenly between four meal prep bowls.

Top it off:

  1. Make sure to store in airtight meal prep containers in the refrigerator and eat within 4 days. Remove fruit and reheat for 2 minutes with the lid off but covering the container. Top with salsa and avocado.

Equipment

rubbbermaid high heat spatula.

Rubbermaid High Heat Spatula Scraper

Buy Now →

Silpat Half Sheet Size Silicone Baking Mat

Buy Now →

(affiliate link!)

Notes

Scrambled eggs recipe adapted from Life Changing Soft Scrambled Eggs from Pinch of Yum. Potatoes recipe adapted from Best Breakfast Potatoes Ever from The Pioneer Woman. Nutrition information estimated with My Fitness Pal.

Nutrition Information

  • Serving Size: 1 breakfast bowl
  • Calories: 429
  • Fat: 26g
  • Carbohydrates: 33g
  • Protein: 19g
© Author: Danielle

Did You Make This?

I love seeing what you made! Leave a review below, and be sure to tag me at @ProjectMealPlan when you share a photo!

Tag me on Instagram Rate recipe

Thanks for checking out the Southwest Roasted Potato Breakfast Meal Prep bowls! If you’re digging this meal prep, tag me or use #projectmealplan on social media to share your own version!

long pin for roasted potato breakfast meal prep
  • Share
  • Threads
  • Save
  • Email

About Danielle

Hi, I’m Danielle! I'm a PNW gal on a mission to help you reduce food waste, and save both time and money with meal planning and make-ahead recipe ideas! I've got weekly meal plan templates and recipes waiting for you!

Read more...

You May Also Like...

  • Meal Prep Italian Seasoned Chicken with Roasted Imperfect Vegetables - Simple, healthy, easy italian seasoned chicken with very Imperfect oven roasted potatoes, peppers, cherry tomatoes, carrots, and onions! - ProjectMealPlan.com
    Meal Prep Italian Seasoned Chicken with Roasted Vegetables
  • 25 Bulk Meal Prep Ideas for Large Families
  • 20 Meal Prep Ideas for People Who Can't Stand Reheated Chicken
  • 19 New Meal Prep Lunch Recipes to Try in 2019
10 Meal Prep Lunches cover.

Get my FREE Meal Prep Lunches eBook!

Subscribe and receive my FREE Top 10 Meal Prep Lunches eBook PLUS recipes and meal prep tips weekly!

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

bio
Follow Danielle on Instagram for more meal planning inspiration!

Popular

Thin Sliced Stovetop Chicken Breast just cooked in a nonstick pan.

Thin Sliced Stovetop Chicken Breasts

meal prep unstuffed pepper bowls in glass 2 compartment containers.

Meal Prep Unstuffed Pepper Bowls

peanut butter powder blueberry cinnamon smoothie with fresh blueberries.

Peanut Butter Powder Blueberry Cinnamon Smoothie

air fryer tuna melt cut in half stacked on a cutting board.

Air Fryer Tuna Melt

Get my FREE Meal Prep Lunches eBook!

In Season

Herby lemon chicken pasta salad in a white bowl.

Herby Lemon Chicken Pasta Salad

No Bake Pecan Pie Date Balls stacked on a plate.

No-Bake Pecan Pie Date Balls

tuna egg salad meal prep with berries and crackers in glass meal prep containers.

Tuna Egg Salad Meal Prep

meal prep soy chorizo breakfast burritos cut in half and zoomed in on inside fillings.

Meal Prep Soy Chorizo Breakfast Burritos

caesar chicken salad lunch wraps cut in half stacked on a cutting board.

Caesar Chicken Salad Lunch Wraps

no-bake cheesecake Greek yogurt cups in mason jars.

No-Bake Cheesecake Greek Yogurt Cups

explore

Free Meal Planning Resources

Weekly meal planner.
free downloads

Meal Planning Templates

Project meal plan
meal plan inspo

Join the Facebook Group

Favorite Cooking Tools
shop

Favorite Cooking Tools

10 Helpful Tips For Beginners
tips & tricks

10 Helpful Tips for Beginners

Explore Meal Prep

Breakfasts

Main Dishes

Tips & Tricks

Snacks

Lunches

Air Fryer

Instant Pot

Freezer Friendly

Get My FREE Meal Prep Lunches eBook!

Privacy Policy

Accessibility

Disclaimers

Contact

© 2025 Project Meal Plan
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top