Make Ahead Breakfast Bowls
CATEGORIES
INGREDIENTS
  • Servings: 6 Bowls
  • 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
DIRECTIONS
  1. Preheat the oven to 400 degrees.
  2. Cut red potatoes into 1 inch cubes.
  3. Put in a bowl, add 1 Tbsp olive oil and mix to cover well.
  4. Bake for 45 mins or until golden brown, stirring once.
  5. Make scrambled eggs - whisk 9 eggs and add to pan with olive oil spray.
  6. Sprinkle with pepper to taste.
  7. Add potatoes, eggs, salsa if desired and cheese over 6 bowls.
  8. Store in fridge for up to a week.
  9. Reheat at 30-45 seconds in the microwave.