Make-Ahead Breakfast Bowls

Adapted from Make-Ahead Breakfast Bowls (Freezer-Friendly)

Ingredients
2 lbs. yukon gold potatoes, chopped into 1/2" cubes
2 red, orange, or yellow bell peppers, seeded, 1/2" dice
1 sweet onion, slivered and chopped in half
4 cloves garlic, minced
1.5 T. extra virgin olive oil
1/2 T. salt
1 t. paprika, to taste
1/2 t. chipotle powder, to taste
cracked black pepper
6 eggs
12 egg whites
3 oz. vintage extra-sharp cheddar cheese, grated
3 green onions, chopped
Toppings: avocado, tortilla chips, salsa

Directions
Preheat oven to 425 degrees. Add potatoes, peppers, and onions to a large sheet pan then drizzle with extra virgin olive oil, homemade seasoned salt, and pepper and then toss until evenly coated. Transfer half the vegetables to a second sheet pan then roast both pans for 25 minutes, or until potatoes are golden brown and tender, stirring and rotating pans halfway through.
Meanwhile, crack 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 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 at 50% power for 1-1/2 minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve.

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 343
% Daily Value *
Total Fat 14 g	21 %
Saturated Fat 5 g	26 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 200 mg	67 %
Sodium 749 mg	31 %
Potassium 1016 mg	29 %
Total Carbohydrate 36 g	12 %
Dietary Fiber 4 g	16 %
Sugars 9 g
Protein 20 g	39 %
Vitamin A	49 %
Vitamin C	124 %
Calcium	17 %
Iron	8 %