A quick, customizable, breakfast bowl can be a great option for on-the-go breakfasts, or mornings without much time. It’s sort of a chaos breakfast, if you will. I make a simple breakfast bowl, most mornings, by assembling protein, fruit, and maybe some dairy, into a bowl. Whatever’s on hand fits, and I try to keep it simple.
This breakfast bowl recipe is a simple and quick to assemble meal, that also gets toddler approval. I like breakfast bowls for toddlers, since most of the ingredients are side by side, and the toddler can pick and chose their favorites, while also being exposed to new foods, preparations, or flavors within the safe framework.
This bowl is similar to other bowl recipes, except that the base for many breakfast bowls is some type of potato. Hashbrown style cubed potatoes with a bit of extra onions and more frying time, are a great use of leftover boiled or baked potatoes. So use this bowl recipe to use up leftover potatoes, or use your dinner potato prep time as a way to meal prep and pre-cook additional potatoes especially for breakfast!
Healthy Breakfast Options:
On the surface, a breakfast bowl contains a starch, vegetables, protein, and some herbs or spices. Potatoes are a common ingredient, and you can sub in sweet potatoes, or other potato left overs if you have them on hand. Vegetables are often tomatoes, but you can use sprouts, micro greens, sunflower sprouts or micro greens, or, again, leftover baked or boiled vegetables from the night before. Some people use thinly sliced avocado, and it does look amazing as a garnish, as well as being a great source of fiber and healthy fats.
Many breakfast bowl recipes use sausage or eggs as proteins, or a combination of those two. I prefer making egg scrambles with farm fresh eggs, but you can use any egg that you have available. If you need a protein boost, you can add egg whites to scrambled eggs to increase protein without changing the texture or flavor, or adding additional fat. If you eat it, bacon is also sometimes added, and turkey bacon or chicken bacon can be substituted as well.
You can use fresh spices in your recipe, like thyme, rosemary, sage, parsley, or dill. Micro herbs are a great way to add fresh herb punch to your dishes, you can also use indoor grown herbs, or your dried herbs from your spice cupboard. A bit of hot pepper can also add a kick to the recipe. Again, tweak the flavors how you like them, and add the spices you enjoy. At minimum, some salt and pepper to taste always go well. If you have them, some fresh chives or green onions also make a great garnish.
Breakfast Bowl Recipe:
Start with pre-prepping as much of the ingredients as you can. Use leftovers for ease of preparation, or make in larger batches, assemble, and freeze in individual sized portions for later use. The only ingredient I don’t recommend prepping in advance is the eggs, frozen cooked eggs can be a little runnier than fresh cooked.
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Make a Healthy Breakfast Bowl for Quick Morning Meals
Description
Start with pre-prepping as much of the ingredients as you can. Use leftovers for ease of preparation, or make in larger batches, assemble, and freeze in individual sized portions for later use. The only ingredient I don’t recommend prepping in advance is the eggs, frozen cooked eggs can be a little runnier than fresh cooked.
Ingredients
- 1 medium potato
- 1/4 yellow onion
- 1/2 bell pepper
- 1–2 tablespoons coconut oil or butter
- 2 large eggs
- 2 strips bacon (optional)
- 1/3 cup shredded cheddar cheese
- 1 cup spinach
- 1/2 cup chopped mushrooms (optional)
- 1/2 avocado
Instructions
- Start with washing and dicing the onion, potato, and peppers. Heat up a skillet with about a tablespoon of coconut oil or butter. Fry the potatoes and onions together on medium low, until the onions are transcluscent and the potatoes are mostly soft. Up the heat to about a medium heat and add the peppers, and mushrooms if you want. Cook until the potatoes are browning, and the peppers are wilted and have a bit of a scorched look to them.
- Pull the potatoes and co off the heat and transfer to a warming dish, keep warm in your oven on low heat (150F) while you prep the rest of the bowl.
- If you want sausage or bacon with your breakfast bowl, start cooking those on the side in a smaller skillet.
- Add more oil to the pan and bring back to temperature. Add your eggs and cook them according to your preferences. I like scrambled, so I whisk up the eggs in a bowl with salt and pepper and paprika. Then I pour it into the pan and add shredded cheese and spinach, while cooking the eggs. Cook until all ingredients and eggs are done. If you are using bean or pea sprouts as part of your breakfast bowl, cook them up with the eggs as well.
- Assemble your breakfast bowl with the potato mixture on the bottom, then your eggs and whatever else you added. Top with bacon or sausage if using. Then add your other fresh garnishes like sprouts, microgreens, salsa, and avocado.
- Serve hot, with hot sauce, dill sauce, or sour cream on the side if desired.
Ingredients:
- 1 medium potato
- 1/4 yellow onion
- 1/2 bell pepper
- 1-2 tablespoons coconut oil or butter
- 2 large eggs
- 2 strips bacon (optional)
- 1/3 cup shredded cheddar cheese
- 1 cup spinach
- 1/2 cup chopped mushrooms (optional)
- 1/2 avocado
Garnish: salsa, pico de gallo, dill sauce, 1/4 cup microgreens or sprouts
Directions:
Start with washing and dicing the onion, potato, and peppers. Heat up a skillet with about a tablespoon of coconut oil or butter. Fry the potatoes and onions together on medium low, until the onions are transcluscent and the potatoes are mostly soft. Up the heat to about a medium heat and add the peppers, and mushrooms if you want. Cook until the potatoes are browning, and the peppers are wilted and have a bit of a scorched look to them.
Pull the potatoes and co off the heat and transfer to a warming dish, keep warm in your oven on low heat (150F) while you prep the rest of the bowl.
If you want sausage or bacon with your breakfast bowl, start cooking those on the side in a smaller skillet.
Add more oil to the pan and bring back to temperature. Add your eggs and cook them according to your preferences. I like scrambled, so I whisk up the eggs in a bowl with salt and pepper and paprika. Then I pour it into the pan and add shredded cheese and spinach, while cooking the eggs. Cook until all ingredients and eggs are done. If you are using bean or pea sprouts as part of your breakfast bowl, cook them up with the eggs as well.
Assemble your breakfast bowl with the potato mixture on the bottom, then your eggs and whatever else you added. Top with bacon or sausage if using. Then add your other fresh garnishes like sprouts, microgreens, salsa, and avocado.
Serve hot, with hot sauce, dill sauce, or sour cream on the side if desired.
Make Ahead Breakfast Bowl Tips:
You can scale the potato cooking instructions to make enough for several bowls. Aim to have about 1.5 cups of potato mixture per bowl that you want to make. You can also cook the mushrooms and sprouts with the potatoes, if you’re doing meal prep. If you enjoy bacon and sausage with your breakfast bowl, these can also be cooked in advance and added to the pre-measured servings. Use reusable meal prep containers.
Once the potato and co mixture is created, simply portion it into freezer or microwave safe packaging in individual portions. When ready to use your prepped ingredients, simply take out a package from the freezer the night before to thaw. In the morning, heat up the potatoes in a skillet with olive oil, or heat in the microwave while you make up your eggs, and other fresh toppings. If using pre-cooked bacon or sausage that was also frozen, I prefer to reheat those in the skillet too.
You can make the breakfast bowl vegan or vegetarian by substituting in an egg replacement, and using tofu or beans for a protein boost. Black beans or garbanzo beans would work.
You can tweak the bowl to keto by omitting the potatoes and just using veggies like broccoli, mushrooms, and maybe broccoli sprouts or micro herbs. Pile on the egg, cheese, and fatty meats for keto as well.
Using Leftovers:
This breakfast bowl is also a great way to use last night’s leftovers. Leftover potato, or sweet potato, can be cubed up for the hashbrown style frying with onion and peppers for the carbohydrates. You could also substitute in squash or rice for a different variation. Or sub in pre prepared hash browns if desired, too.
Other vegetables, like broccoli, spinach, swiss chard, or cauliflower, can be chopped up and tossed in too. Any veggies you have can work and be included for great nutrition and extra vitamins.
You can tweak and adjust your savory breakfast bowl as you like. If you don’t eat pork, sub in chicken or turkey bacon or breakfast sausages. Use leftover roast beef, or even steak, from the previous night’s dinner. Instead of sliced avocado, use guacamole. Use different things that you have on hand, and just adjust it to work.
But I Didn’t Want Savory:
The above recipe is a savory breakfast bowl, but you don’t have to go with a savory breakfast if you don’t want to. Homemade granola can be a sweet option for quick, and pre-made, breakfasts. A smoothie bowl is also a great option for flexible breakfast schedules, and is easy to customize.
Switch up your healthy breakfast bowl by sometimes making egg and protein based ones, and sometimes making smoothie or granola based ones. Banana and oatmeal with yogurt and honey can make a delicious quick bowl for breakfast.
What About Those Sprouts and Microgreens?
Why do I include sprouts and microgreens in my breakfast bowl recipe? Well, these greens are powerhouses of nutrition, vitamins and minerals and are super easy to grow at home. In fact, my daughter is growing sprouts on her counter even with two kids under four, and pea microgreens too. Those and sunflowers are her favorite.
With the rising prices of spinach and lettuce, growing your own microgreens or sprouts for pennies per serving is more economical, tastier, and healthier over-all.
New to growing food and vegetables?
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