4.5
2 ratings

Breakfast Bowl

A nutritious make-ahead breakfast that's ready in just two minutes (yes, you read that right)
Breakfast bowl
Photo courtesy of Happy Money Saver

This breakfast bowl is filled with fluffy scrambled eggs, ground breakfast sausage, crispy potatoes and gooey melted cheese. The best part? Make these bowls on the weekend, store them in your freezer and heat them up for the quickest protein-filled breakfast. Much cheaper and healthier than pre-made breakfast bowls from the grocery store freezer isle, this convenient and heartwarming dish is perfect for busy families.

Recipe courtesy of Happy Money Saver

Ready in
22 m
20 m
(prepare time)
2 m
(cook time)
12
Servings
523
Calories Per Serving

Ingredients

  • 12 eggs
  • 1 Pound ground breakfast sausage
  • 32 Ounces frozen southern style hash browns, diced
  • 2 Cups shredded cheddar cheese
  • 4 Tablespoons vegetable oil
  • 1 Tablespoon olive oil
  • 1/4 Cup milk
  • spray oil

Directions

Prep

Preheat oven to 450 degrees

Lightly coat 2 13x9 pans, or a very large cookie sheet, with cooking spray. If using 2 13x9 pans, divide the potatoes evenly between the 2, or spread out onto large cookie sheet. They should be one layer of potatoes. If there are too many in the pan they won't crisp evenly.

Evenly pour 4 Tablespoons of vegetable oil over the potatoes.

Bake potatoes for 15 minutes. Turn and bake for another 7 minutes. Check the potatoes, are they crispy on all sides? If not, stir them around and continue to cook at 5 minute intervals until crispy and deep golden brown. Once done, divide evenly into bowls.

While Potatoes Bake

Heat a large nonstick skillet over medium high heat. Crumble sausage* into pan and cook until golden brown and cooked through, about 10

minutes.

Drain sausage on a paper towel before dividing into bowls evenly.

Wipe the grease out of the pan and use it for scrambling your eggs.

Eggs

In a Medium sized bowl whisk together eggs and ¼ Cup of milk until well blended.

Return pan used to cook sausage to stove top over medium heat. Add 1 Tbsp. of olive oil.

Pour eggs into pan, and immediately start scrapping and mixing the eggs in the pan for a good 20 seconds. (This will help you achieve a very fluffy scrambled egg)

Let cook 30 seconds more, and continue to scrap and turn eggs. Just enough to ensure that they don't brown on the bottom.

Cook your eggs until they are done, but not dry. Divide evenly among bowls.

To Finish Bowls

Once the potatoes, sausage, and eggs are divided into your 12 bowls. Give each bowl one turn with a spoon to lightly mix those ingredients together.

Top each bowl with about 2 Tbsp. shredded cheddar cheese.

Cover each bowl with Press 'n' Seal, making sure to press the plastic wrap lightly down around the food to get any air out before sealing the plastic wrap around the bowls edges.

Freeze.

To Heat and Eat

Remove bowl from freezer and remove the plastic wrap. Heat in the microwave for 1 ½ minutes, or at 30 second intervals until heated through.

Nutritional Facts
Servings12
Calories Per Serving523
Total Fat38g58%
Sugar2gN/A
Saturated10g50%
Cholesterol206mg69%
Protein18g36%
Carbs28g9%
Vitamin A131µg15%
Vitamin B120.9µg38.3%
Vitamin B60.5mg39%
Vitamin C10mg11%
Vitamin D64IU100%
Vitamin E3mg17%
Vitamin K6µg5%
Calcium171mg17%
Fiber2g10%
Folate (food)38µgN/A
Folate equivalent (total)38µg10%
Iron2mg9%
Magnesium43mg10%
Monounsaturated17gN/A
Niacin (B3)4mg24%
Phosphorus282mg40%
Polyunsaturated8gN/A
Potassium632mg13%
Riboflavin (B2)0.4mg28.3%
Sodium723mg30%
Thiamin (B1)0.2mg19.8%
Trans0.3gN/A
Water101gN/A
Zinc2mg21%