This post is in partnership with Reynolds™ heat & eat containers. I’m thrilled to work with a brand that I 1 million percent believe in.
What do you do when you have to be gone all weekend but want to make sure your family is well fed? You do make ahead meals, that’s what. We had several places to be for the long weekend and I made Hearty Make Ahead Breakfast Bowls along with packing lunch boxes full of healthy snacks. They not only tasted great, but were healthier than eating out, and less expensive. Winning all around!
So how do you put these breakfast bowls together? It’s super simple. I’ll show you how!
Preheat the oven to 400 degrees. Wash and chop 3 lbs. of red potatoes into about 1 inch cubes. Place in a bowl and add 1 TBSP of olive oil, toss until covered.
Cook for 45 minutes or until golden brown, stirring the potatoes at about the half mark. I set a timer for 20 minutes, stir and then reset it.
Mmmmmmmmm… these are my favorite things ever. I had someone at a fitness camp tell me that potatoes get a bad rap and it made my life! Best news ever.
Ok so you have the first part done. You’ll add the potatoes to a container.
I used these Reynolds™ heat & eat containers. They were perfect for our weekend events because they are a one-time use – you put everything in, can heat it up later (for work or whatever) and then recycle when you are done. So then we aren’t stuck lugging everything back with us. They are also lightweight, stain and odor resistant plus inexpensive. Dreamy right?
I made two versions of these breakfast bowls – half with salsa for a little extra flavor and half without. I prefer without but I knew my husband would prefer them with salsa. I spread 1 cup of salsa over 3 bowls.
Next you’ll scramble your eggs. Pretty straight forward. 9 eggs plus some water to fluff them up. Mix in a bowl and then add to a hot pan. I sprayed my pan with olive oil spray first so they wouldn’t stick. The biggest thing in this step is to not overcook them. Since you will be reheating the eggs at some point, you want to make sure that they are just slightly underdone. They should be moist when you take them off the stove. Sprinkle with pepper to taste.
Add your eggs to the potatoes.
Sprinkle with 1 1/2 c. of cheese over the 6 bowls. Just a little taste of cheese. :)
And ta-da! You have breakfast bowls for the week. It takes just a little bit of prep work and then you are set.
It was the perfect thing to take on the road and make sure that my baseball player ate well. He was ready to go for his game and I was happy that I made everything ahead. Using the heat & eat containers from Reynolds made the whole thing a cinch. I wasn’t worried about it breaking and Drew liked that it wasn’t heavy. We’ll definitely be using them in the future for leftovers for lunch at work for Josh and on road trips.
Plus they are SO good!
- 3 lbs. red potatoes, cubed
- 1 Tbsp olive oil
- pepper to taste
- 9 large eggs
- Olive oil spray
- 1½ cups salsa
- 1½ cups shredded cheddar cheese
- Preheat the oven to 400 degrees.
- Cut red potatoes into 1 inch cubes.
- Put in a bowl, add 1 Tbsp olive oil and mix to cover well.
- Bake for 45 mins or until golden brown, stirring once.
- Make scrambled eggs - whisk 9 eggs and add to pan with olive oil spray.
- Sprinkle with pepper to taste.
- Add potatoes, eggs, salsa if desired and cheese over 6 bowls.
- Store in fridge for up to a week.
- Reheat at 30-45 seconds in the microwave.
This post is sponsored on behalf of Reynolds™ heat & eat containers.