Make Ahead Breakfast Bowls
Ingredients:
2 Eggland's Best eggs (large)
2 pounds Yukon gold potatoes, chopped into 1-inch cubes
1 green pepper, seeded then chopped into 1-inch chunks
1 onion, chopped
1/4 cup extra virgin olive oil
1 tablespoon seasoned salt
salt and freshly ground black pepper, to taste
2 cups shredded cheddar cheese
3 green onions, chopped
toppings: tortilla chips, salsa, avocado
6 individual-sized containers with lids
Preparation:
Preheat oven to 425 degrees Fahrenheit.
On a large baking sheet, place potatoes, peppers and onions in a single layer. Drizzle with olive oil and sprinkle with seasoned salt and ground black pepper. Toss until evenly coated.
Roast for about 30-40 minutes or until potatoes are golden brown and tender, stirring and rotating pan halfway through cooking.
Meanwhile, crack Eggland's Best eggs into a large bowl, then season with salt and pepper and whisk until smooth.
Heat a large skillet over medium heat then spray with nonstick spray and add eggs.
Scramble until the eggs are just barely cooked through and still slightly glossy, then scoop onto a plate and set aside.
Divide the potatoes and scrambled eggs evenly between the containers then set aside to cool.
Once cool, sprinkle with cheese and green onions, then cover and refrigerate. Freeze any portions that aren't eaten within three days.
To reheat from frozen: microwave for 1 1/2 minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings, then serve.
Tip: Store in individualized microwave-safe containers with lids to make these bowls ready to reheat and go.
