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Southwest Potato Breakfast Meal Prep

  • Author: Danielle
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x

Description

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.


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

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