Iowa Girl Eats · by Kristin Porter★ 4.9 (15)
Make-Ahead Breakfast Bowls
NUTRITION · PER SERVING45M COOK
CAL 21%·PRO 42%
CARBS 32G31% OF CAL
5G FIBER4G SUGAR23G OTHER
FAT 23G50% OF CAL
8G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breakfast bowls with roasted potatoes, scrambled eggs, cheese, avocado, and green onions. Hearty and complete. Great for meal prep and easily frozen for quick mornings.
mainamericanbowleggs🍪 sheet pan🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 lbs yukon gold potatoes (chopped into 1" cubes)
- 1 green pepper (seeded then chopped into 1" cubes)
- 1 onion (chopped into 1" cubes)
- extra virgin olive oil
- homemade seasoned salt and pepper
- 12 eggs
- 4 oz freshly shredded cheddar cheese
- 3 green onions (chopped)
- Toppings: avocado, tortilla chips, salsa
- 6 individual-sized tupperware or glass containers with lids
At a glance
PER SERVING · TIME 45M
CAL 21%·PRO 42%
CARBS 32G31% OF CAL
5G FIBER4G SUGAR23G OTHER
FAT 23G50% OF CAL
8G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 481mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1004mg
- Calcium
- 217mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 481MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.