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
Scale
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.
