Name: Meal Prep Breakfast Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 lbs baby potatoes, quartered; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 1 lb ground turkey sausage; 8 large eggs; 2 tablespoons milk (dairy or non-dairy); 1/2 tablespoon butter or oil for scrambling; Optional toppings: shredded cheese, avocado, hot sauce, fresh herbs

A hearty, balanced, and protein-packed way to start the day, these Meal Prep Breakfast Bowls combine roasted baby potatoes, fluffy scrambled eggs, and savory turkey sausage into a ready-to-go meal that keeps well all week. Whether I’m heading out early or just want breakfast without the fuss, these bowls are a lifesaver.

Why You’ll Love This Recipe

I love how this recipe brings together simplicity, flavor, and nutrition in one convenient package. The crispy roasted potatoes add comfort and texture, while the turkey sausage and eggs pack in protein to keep me full all morning. It’s the kind of breakfast that doesn’t just taste great — it also saves me time and energy on busy mornings. I just prep, store, and reheat when I’m ready.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.5 lbs baby potatoes, quartered

1 tablespoon olive oil

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 lb ground turkey sausage

8 large eggs

2 tablespoons milk (dairy or non-dairy)

1/2 tablespoon butter or oil for scrambling

Optional toppings: shredded cheese, avocado, hot sauce, fresh herbs

Directions

I start by preheating the oven to 425°F (220°C).

Next I toss the quartered baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.

I spread them out on a baking sheet and roast for 25–30 minutes, flipping once halfway through until they’re golden and crispy.

While those roast, I brown the ground turkey sausage in a skillet over medium heat. I break it up as it cooks, letting it fully cook through for about 8–10 minutes, then set it aside.

In a bowl, I whisk the eggs with milk and a pinch of salt.

I heat a bit of butter or oil in a nonstick skillet on medium-low, then gently scramble the eggs until just set. I remove them from heat right away to avoid overcooking.

Then I divide the roasted potatoes, scrambled eggs, and cooked sausage evenly into 4–5 containers.

Once cooled, I seal and refrigerate the bowls. When I’m ready to eat, I just reheat in the microwave and add my favorite toppings.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 5 servings

Calories: 390 kcal per serving

Variations

I swap out turkey sausage for chicken sausage or plant-based crumbles when I want a different protein.

Sometimes I roast sweet potatoes instead of baby potatoes for a touch of sweetness.

For extra veggies, I’ll toss in sautéed spinach, bell peppers, or mushrooms during assembly.

I go dairy-free by skipping the cheese or using non-dairy alternatives in both the eggs and as toppings.

If I like it spicy, a dash of hot sauce or some jalapeño slices takes it to the next level.

Storage/Reheating

These bowls store well in the fridge for up to 4–5 days in airtight containers. I let them cool fully before sealing. When I’m ready to eat, I microwave each bowl for 1–2 minutes or until heated through. For the best texture, I sometimes reheat the potatoes separately in the oven or air fryer to crisp them back up. I add toppings after reheating for maximum freshness.

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FAQs

How long do meal prep breakfast bowls last in the fridge?

I keep them in the fridge for up to 4–5 days. They hold up well and make my mornings easier all week long.

Can I freeze these breakfast bowls?

I can freeze them, but I find that eggs can change texture after freezing. If I do freeze, I wrap each portion tightly and reheat from frozen or thaw overnight in the fridge.

What’s the best way to reheat them?

The microwave is quick and convenient — about 1–2 minutes does the trick. If I want crispier potatoes, I reheat them separately in the oven or air fryer.

Can I make this recipe vegetarian?

Absolutely — I replace the turkey sausage with plant-based sausage or sautéed veggies like mushrooms and spinach for a meat-free version.

Do I have to use baby potatoes?

Not at all. I use whatever potatoes I have on hand — russet, Yukon gold, or even sweet potatoes — and just cut them into bite-sized pieces.

Conclusion

These Meal Prep Breakfast Bowls are the ultimate grab-and-go breakfast for busy weekdays. They’re filling, flavorful, and fully customizable — and I love knowing I’ve got a satisfying meal ready whenever I need it. Whether I’m feeding myself or planning ahead for the family, this recipe makes mornings smoother and tastier.

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