Easy to make and packed with protein, these Breakfast Bowls are my favorite way to begin the day. They’re naturally gluten-free and can easily be made dairy-free as well. You’ll also find all my meal prep tips below so you can make these in just minutes during the work week.
This breakfast bowl started over 11 years ago now as a ‘power breakfast’ to fuel my friend and me on a snowy adventure in Glacier National Park . The first version had eggs, roasted sweet potatoes, fresh salsa, and avocado.
Watch How To Make Breakfast Bowls
It was incredibly delicious and the perfect breakfast for a long day in the mountains. And from there, I was off and running with different combinations that I’ve been enjoying for breakfast for the next 11 years.
And the thing I love most about this breakfast bowl is that it works just as well for a full day outdoors as it does for your average workday. No matter what I’m doing, it’s so satisfying and keeps my energy up all day long. So today, I have all my variations written down to share with you, along with my meal-prepping tips!
Ingredients & Substitutions
- Meat – either bacon or breakfast sausages both work in this recipe, just use whatever sounds good in the moment. For meal prep, I prefer to cook bulk breakfast sausage because it reheats better than bacon.
- Eggs – I usually make scrambled eggs for my breakfast bowls, but over-easy eggs make a great change of pace.
- Cheese – is optional and can be omitted, but any flavorful grated cheese like sharp white cheddar or jalapeno jack works great.
- Potatoes – are roasted together with the onion and add carbs to balance out your breakfast bowls. You’ll also find my recipe for crispy pan-fried potatoes listed as an option in the recipe notes.
- Salsa – you can use either Pico de Gallo or Fire Roasted Salsa recipes, or choose your favorite store-bought salsa. I like the brand Organic Jack’s Cantina from the refrigerated section at Costco.
- Avocado – I like to add a little ripe avocado on top for healthy fat, but it can be omitted when you don’t have one on hand. I like to buy a bag of avocados from Costco, let them ripen until barely softening, but still a bit firm. Then I place them in the refrigerator, where they’ll keep for at least a week if they’re not overripe.
How to make this recipe step by step
Step 1: Roast the potatoes.
It takes about 25 minutes, so you have time to prep the rest of your breakfast bowls while they cook.
Step 2: Next, cook your sausage or bacon. I roast the potatoes at 425ºF so you can cook the bacon in the oven as it heats up. Then keep it warm until the potatoes are done cooking, or choose the stovetop crispy potatoes in the recipe notes.
Step 3 : When your potatoes and meat are mostly done, whisk the eggs, salt, and pepper together until completely combined.
Step 4: When the potatoes, meat, cheese, salsa, and avocado are ready, melt the butter in a non-stick pan and scramble the eggs. Serve everything immediately.
Ways to serve this
- Add a side of fresh fruit for the season you’re in. In the colder months, I love to serve this breakfast with my Winter Fruit Salad for brunch.
- Another fun recipe to pair with this breakfast bowl is my Fruit and Yogurt Parfaits .
- Instead of fresh salsa, try my Fire Roasted Salsa , which uses canned tomatoes. Or try these bowls with sriracha, my favorite is the fermented sriracha by Wild Brine. These bowls are also really good with kimchi or saurkraut on top.
A breakfast bowl is usually made up of protein, carbs, and healthy fats, with something flavorful thrown in, like cheese, salsa, or sriracha.
Yes, you can easily meal prep breakfast bowls! You can prep them fully assembled to microwave, then top with salsa, etc., or keep everything separate to reheat as desired, which is my favorite way to meal prep these.
Storing leftovers
- To store – store any leftovers in airtight containers, keeping everything separate. Or store them in containers assembled as a future breakfast bowl to microwave.
- Make ahead – you can grate the cheese ahead, roast the potatoes, and prep the sausage. Then cook the eggs fresh and assemble your fresh breakfast bowl. Or you can prep these bowls fully put together (except the salsa/avocado) and microwave them individually. I prefer to keep everything separate and reheat on the stove top.
- Reheating – place the leftovers in a non-stick skillet with a touch of water, cover, and cook over low heat until heated through and the water has evaporated.
Tips & Tricks
- Use your favorite store-bought salsa for a quick shortcut.
- Meal Prep Tips: cook large batches of sausage or bacon and reheat for individual breakfast bowls. Sausage works the best for this. Grate extra cheese and roast larger batches of potatoes. Store everything in individual containers for the work week. Then reheat some sausage and potatoes in a small skillet covered over low heat until heated through (add a small amount of water if needed). Uncover and add the potatoes and sausage to a bowl, then cook your eggs (scrambled or over-easy) and add them to the bowl with cheese, salsa, and avocado.
Dietary Options & Substitutions
- Dairy-free – use olive oil or dairy-free butter to scramble the eggs, omitting the cheese, or use your favorite dairy-free cheese.
- Paleo – omit the cheese and use ghee to scramble the eggs. Also, check the labels to make sure your bacon or sausage is paleo.
- Vegetarian – omit the bacon/sausage. My original version was vegetarian and very tasty!
More Breakfast Recipe Inspiration
- Sausage Egg Muffins
- Breakfast Salad
- Turkey Breakfast Sausage
- 10 Flavors Overnight Oats
- Vegetarian Breakfast Casserole
INGREDIENTS1x2x3x
- 2 tbsp salted butter
- 1 pound potatoes - or sweet potatoes
- 1 cup red onion - 1/4" dice , 1/2 onion
- 8 ounces bulk breakfast sausage - or bacon, see notes
Scrambled Eggs
- 8 eggs
- 1/4 tsp sea salt - add more salt if you omit the cheese
- pinch of pepper
- 1 tbsp salted butter
- 1/2 cup aged white cheddar cheese - grated
Toppings
- 1/2 cup Pico de Gallo - see notes
- 1 ripe avocado - peeled, pitted, and cubed/sliced
- additional grated cheese for topping if desired
EQUIPMENT
- 10″ Non-stick Skillet
- Le Creuset Cast Iron Skillet
- Wusthof 8" Chef’s Knife
- Large Silicone Turner
- Flat Bottom Whisk
INSTRUCTIONS
- Preheat the oven to 425ºF, and line a baking sheet with parchment paper.
- Cube the potatoes into 1" pieces and spread them evenly on the parchment paper. Melt the butter, then pour it over the potatoes. Sprinkle generously with sea salt and pepper, and toss them together.
- Roast the potatoes for 15 minutes, then add the diced onion and toss to combine. Roast for another 10 minutes, or until the potatoes are tender.
- While the potatoes are cooking, cook the bulk breakfast sausage in a skillet over medium-high heat, breaking it into small bits with a utensil.
- Then whisk the eggs with the sea salt and pepper until thoroughly combined. Set the bowls aside.
- When the potatoes are done, turn off the oven and keep them warm while you cook the eggs.
- Heat a non-stick skillet over medium heat. When the pan is hot, add the butter and melt. Then add the eggs and stir with a spatula constantly until the eggs are almost set. Add the cheese, and stir until just melted and the eggs are done.
- Serve the scrambled eggs with the potatoes, sausage, salsa, and avocado.
NOTES
nutrition facts
This recipe was originally published in 2015 and updated with new photos, more tips, and a video in 2026.
Breakfast Bowls
Ingredients
- 2 tbsp salted butter
- 1 pound potatoes or sweet potatoes
- 1 cup red onion 1/4" dice, 1/2 onion
- 8 ounces bulk breakfast sausage or bacon, see notes
Scrambled Eggs
- 8 eggs
- 1/4 tsp sea salt add more salt if you omit the cheese
- pinch of pepper
- 1 tbsp salted butter
- 1/2 cup aged white cheddar cheese grated
Toppings
- 1/2 cup Pico de Gallo see notes
- 1 ripe avocado peeled, pitted, and cubed/sliced
- additional grated cheese for topping if desired
Instructions
- Preheat the oven to 425ºF, and line a baking sheet with parchment paper.
- Cube the potatoes into 1" pieces and spread them evenly on the parchment paper. Melt the butter, then pour it over the potatoes. Sprinkle generously with sea salt and pepper, and toss them together.
- Roast the potatoes for 15 minutes, then add the diced onion and toss to combine. Roast for another 10 minutes, or until the potatoes are tender.
- While the potatoes are cooking, cook the bulk breakfast sausage in a skillet over medium-high heat, breaking it into small bits with a utensil.
- Then whisk the eggs with the sea salt and pepper until thoroughly combined. Set the bowls aside.
- When the potatoes are done, turn off the oven and keep them warm while you cook the eggs.
- Heat a non-stick skillet over medium heat. When the pan is hot, add the butter and melt. Then add the eggs and stir with a spatula constantly until the eggs are almost set. Add the cheese, and stir until just melted and the eggs are done.
- Serve the scrambled eggs with the potatoes, sausage, salsa, and avocado.
Notes
Nutrition
The recipe Breakfast Bowls appeared first on Get Inspired Everyday! on January 24, 2026
https://getinspiredeveryday.com/food/paleo-power-breakfast/
