If you’re hunting for a breakfast that’s bursting with flavor, filling, and easy to make ahead, this Meal Prep Roasted Potato Breakfast Recipe is going to become your new best friend. Imagine crispy, golden baby red potatoes roasted to perfection alongside sweet bell peppers and onions, paired with fluffy, perfectly scrambled eggs that hold up beautifully throughout the week. It’s a powerhouse of a meal that’ll keep your mornings stress-free and delicious. Trust me, once you try this recipe, your weekday breakfasts will never look the same.
Ingredients You’ll Need
Nothing fancy, just simple, wholesome ingredients that come together to make something spectacular. Each item plays a crucial role — the potatoes bring that ideal crispy but tender texture, the bell peppers add vibrant colors and a subtle sweetness, and the eggs give you protein-packed fluffiness that makes this dish so satisfying.
- 3 pounds baby red potatoes: The star starch with thin skins that crisp beautifully in the oven.
- 1 red bell pepper: Adds sweetness and brightens the dish with gorgeous red hue.
- 1 green bell pepper: Provides a nice contrast in flavor and color, fresh and slightly bitter.
- 1 medium onion: Gives a savory depth and gently caramelizes as it roasts.
- 1 tablespoon + 1 teaspoon olive oil: The magic binder that crisps the veggies and keeps the eggs from sticking.
- 1 teaspoon garlic powder: Infuses the potatoes and veggies with savory warmth.
- 1 teaspoon onion powder: Enhances the natural onion flavor in a concentrated way.
- 1 teaspoon salt: Balances and amplifies all the flavors perfectly.
- 1/2 teaspoon paprika: Adds a subtle smoky touch and vibrant color.
- 1/4 teaspoon ground pepper: A gentle heat punch that lifts the dish.
- 12 large eggs: The creamy, protein-packed finish to this hearty breakfast.
How to Make Meal Prep Roasted Potato Breakfast Recipe
Step 1: Preheat Oven and Prepare Ingredients
Begin by preheating your oven to a sizzling 425º F. This high heat is the secret to getting those baby red potatoes golden and crispy on the outside while tender on the inside. Next, go ahead and dice the baby red potatoes, red and green bell peppers, and onion into bite-sized pieces — the uniform size ensures even roasting and makes every bite satisfying.
Step 2: Toss Vegetables with Oil and Spices
Place all your chopped vegetables on a large sheet pan and drizzle with 1 tablespoon of olive oil. Toss everything so that every piece is lightly coated. This not only helps with roasting but also makes sure the seasoning adheres beautifully. Then, in a small bowl, mix together garlic powder, onion powder, salt, paprika, and ground pepper — this spice blend is what really elevates the flavor profile. Sprinkle it evenly over your veggies for that burst of savory goodness in every bite.
Step 3: Roast to Perfection
Pop the sheet pan into the oven and roast for about 35 to 40 minutes. At about the halfway mark, give the vegetables a good stir to ensure even cooking and caramelization. When you pull them out, you’ll notice gorgeous caramelized edges and a beautiful medley of colors that practically beg you to dig in.
Step 4: Scramble the Eggs
While your veggies are working their magic in the oven, crack all 12 eggs into a large bowl and whisk them until the yolks and whites meld into a smooth mixture. Heat the remaining 1 teaspoon of olive oil in an extra-large skillet over medium heat. Once hot, pour in your eggs and gently scramble them with a spatula, moving continuously to create soft, fluffy curds. If your skillet isn’t big enough for all 12 eggs at once, feel free to split them into two batches — either way, they’ll turn out wonderfully.
Step 5: Assemble and Store
Once both your roasted potatoes and scrambled eggs are ready, divide them evenly into six meal prep containers. This makes the perfect grab-and-go breakfast option that you can refrigerate for up to a week. The colors remain vibrant and the flavors just build with time, making each meal even more enjoyable as the week goes on.
How to Serve Meal Prep Roasted Potato Breakfast Recipe
Garnishes
Adding a simple garnish can take this breakfast from hearty to exceptional. A sprinkle of chopped fresh parsley or chives adds a fresh, herbal note and a pop of green. For a little creamy tang, dollop a spoonful of Greek yogurt or your favorite salsa on top. If you’re feeling indulgent, a bit of shredded cheese or sliced avocado turns this into a comforting, elevated meal.
Side Dishes
This Meal Prep Roasted Potato Breakfast Recipe is fantastic on its own but pairs beautifully with a side of fresh fruit for a bright, sweet contrast. A small bowl of berries or orange slices cuts through the richness and rounds out the meal. For a heartier brunch, consider adding turkey sausage or crispy bacon to balance the flavors perfectly.
Creative Ways to Present
If you want to impress guests or simply jazz up your morning routine, try serving the roasted veggies and eggs inside warm tortilla wraps for delicious breakfast burritos. Another fun idea is to plate everything with a drizzle of sriracha mayo or a few dashes of hot sauce to add a spicy kick. Layering the eggs and potatoes in mason jars also makes them portable and visually appealing for on-the-go mornings.
Make Ahead and Storage
Storing Leftovers
Leftovers from the Meal Prep Roasted Potato Breakfast Recipe store wonderfully in airtight containers in the refrigerator for up to a week. Keeping them chilled preserves freshness and flavor, and allows you to enjoy a homemade breakfast anytime without extra cooking.
Freezing
If you want to stock up even more, feel free to freeze individual portions. Just be sure to use freezer-safe containers or heavy-duty freezer bags. When frozen, the potatoes and eggs maintain great texture and flavor for up to 2 months, making this recipe a fantastic time-saving option on busy days.
Reheating
To reheat, simply microwave your portion for about 2 minutes or until warmed through. For best texture, I recommend reheating the potatoes on a baking sheet in the oven for 10 minutes at 350º F if you have extra time. This brings back that crispy exterior and keeps the eggs fluffy, too.
FAQs
Can I use regular potatoes instead of baby red potatoes?
You absolutely can! Just cut regular potatoes into similar bite-sized pieces so they cook evenly. Keep in mind that cooking time might vary slightly depending on the potato variety.
Is this recipe suitable for meal prep for the whole week?
Yes, it’s perfect for meal prepping. The roasted potatoes and scrambled eggs store well in the refrigerator for up to 7 days, making your weekday mornings a breeze.
Can I add other vegetables to this recipe?
Definitely! Feel free to toss in mushrooms, zucchini, or cherry tomatoes. Just keep the vegetable pieces roughly the same size for even cooking.
What’s the best way to reheat this breakfast?
Microwaving for about 2 minutes works great for a quick fix. For extra crispiness on the potatoes, reheating in the oven on a baking sheet is the way to go.
Can I make the scrambled eggs ahead of time or should I cook fresh each morning?
Cooking the eggs fresh each week is easiest, but since this is a meal prep recipe, reheated scrambled eggs do hold up well and taste delicious when warmed properly.
Final Thoughts
This Meal Prep Roasted Potato Breakfast Recipe has all the charm of a home-cooked morning without the hassle day after day. It checks every box for flavor, texture, convenience, and satisfaction. I can’t wait for you to try it and see how it transforms your breakfast routine into something truly special. Once you make this, your rushed mornings will thank you, guaranteed.
Print
Meal Prep Roasted Potato Breakfast Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Meal Prep Roasted Potato Breakfast is a hearty and flavorful dish perfect for busy mornings or make-ahead meal plans. Crispy roasted baby red potatoes combined with sweet bell peppers and onions come together with fluffy scrambled eggs for a balanced and nutritious start to your day. With simple seasoning and an easy roasting method, this recipe yields six servings, making it convenient for meal prepping and reheating throughout the week.
Ingredients
Vegetables
- 3 pounds baby red potatoes
- 1 red bell pepper
- 1 green bell pepper
- 1 medium onion
Seasonings and Oil
- 1 tablespoon + 1 teaspoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
Eggs
- 12 large eggs
Instructions
- Preheat the oven: Preheat your oven to 425º F to ensure it’s hot enough for roasting the vegetables to a crispy finish.
- Prepare the vegetables: Dice the baby red potatoes, red bell pepper, green bell pepper, and onion into bite-sized pieces for even cooking and optimal texture.
- Toss vegetables with oil: Place all the diced vegetables on a sheet pan. Add 1 tablespoon of olive oil and toss thoroughly so each piece is coated in oil, which helps with roasting and flavor.
- Season the vegetables: In a small bowl, mix together the garlic powder, onion powder, salt, paprika, and ground black pepper. Evenly sprinkle this seasoning blend over the oiled vegetables on the sheet pan.
- Roast the vegetables: Bake the vegetables in the preheated oven for 35-40 minutes. Halfway through baking, stir the vegetables to promote even roasting and prevent burning.
- Beat the eggs: While the vegetables roast, crack all 12 eggs into a large bowl and beat them thoroughly until well combined.
- Cook the scrambled eggs: Heat the remaining 1 teaspoon of olive oil in a large skillet over medium heat. Once hot, pour in the beaten eggs. Use a spatula to continuously scramble the eggs until fully cooked, adjusting the heat as needed. If your skillet isn’t large enough to cook all eggs at once, cook in two batches.
- Portion the meal prep containers: After the potatoes are roasted and eggs scrambled, evenly divide the roasted vegetables and scrambled eggs into 6 airtight containers for meal prep.
- Store and reheat: Refrigerate the containers for up to one week. When ready to eat, reheat in the microwave for approximately 2 minutes until warm.
Notes
- Ensure to cut vegetables uniformly for even roasting.
- If preferred, you can substitute sweet potatoes for baby red potatoes for a different flavor.
- Use a non-stick skillet for scrambling eggs to avoid sticking and easy clean-up.
- Adjust seasoning quantities to taste, especially salt and spices.
- This recipe is freezer-friendly; cool completely before freezing individual portions.
- To keep eggs fluffy on reheating, consider adding a splash of water before microwaving.
