FUELED+FIT BLOG

RECIPES, ARTICLES, THOUGHTS + MORE

Build-Your-Own Breakfast Bowls


It seems I have been posting a lot of breakfast ideas lately, but I think that's because it's often the meal my clients struggle with the most! So many of us are rushed in the mornings and sometimes having a balanced, warm meal before we begin our day seems near impossible. I found these extremely customizable breakfast bowls recently and am so excited to share them with you!

These bowls can be made ahead, possibly over the weekend, and enjoyed immediately in the days to follow or frozen for later. I have also eaten them as an afternoon snack before a workout. Swap and add toppings to your liking. Enjoy!

INGREDIENTS​:

  • 2 lbs potatoes (I used gourmet petite blend from Costco)

  • 1 tbsp olive oil

  • 3/4 tsp. paprika

  • 1/2 tsp. garlic powder

  • 1/2 tsp. sea salt

  • 1/4 tsp. black pepper

  • 9 eggs or egg whites (I used 1.5 c egg whites and 2 eggs)

  • 10 tbsp. salsa (I used Jack's Cantina Style Salsa from Costco)

  • Optional: 1.5 c shredded cheddar cheese

INSTRUCTIONS:

  1. Preheat oven to 400 degrees. Wash and chop the potatoes into one inch cubes. Place in a large bowl and season with olive oil, paprika, garlic powder, sea salt, and black pepper. Toss well to thoroughly combine.

  2. Spread the potatoes evenly on a foil-lined, lightly greased baking sheet. (I used olive oil spray.) Bake for about 35 minutes or until lightly browned.

  3. When the potatoes are nearly done cooking, whisk your eggs and/or egg whites in the same large bowl you used for the potatoes. This will both eliminate another dirty bowl and allow you to absorb the rest of the yummy spices left behind. Pour the eggs into a lightly greased skillet.

  4. Cook the eggs by gently moving them around the skillet with a wooden spoon until they are mostly solid. (It's okay if they're slightly moist because they will cook further when you reheat them in the days to come. You don't want to overcook them!)

  5. To prepare the bowls, divide the potatoes and eggs evenly between 5 freezer-safe containers. Add 2 tbsp. of salsa to each container and top with cheese if using.

  6. Chill the bowls in the refrigerator before transferring them to the freezer. Bowls can stay in the refrigerator for up to 5 days.

NUTRITION:

*Nutrition will vary depending how you customize your bowls.
*Nutrition below is for 5 bowls and reflects the use of 1.5 cups of egg whites, 2 eggs, and no cheese.
Per bowl: 222 calories; 5g Fat, 34g Carbs, 12g Protein

TAG ME!

If you make a recipe from Fueled and Fit, make sure to post it and tag me (@fueledandfitwellness on Instagram) so I can see your creation!
Original recipe and photos adapted from: https://www.budgetbytes.com/country-breakfast-bowls-freezable/

FEATURED POSTS
RECENT POSTS
ARCHIVE
SEARCH BY TAGS
FOLLOW US
  • Black Facebook Icon
  • Black Instagram Icon

© 2019 Fueled + Fit Wellness. Proudly created by Squeeze Marketing