To Go Breakfast Bowls with eggs, potatoes, and cheese, can be made in just under 30 minutes and served as breakfast on the go.
- 2 pounds Yukon gold potatoes washed and chopped into 1" cubes
- 1 green bell pepper chopped
- 1 small onion chopped
- 4 tablespoons extra virgin olive oil
- salt and freshly ground black pepper to taste
- 12 large eggs
- 2 cups shredded cheddar cheese
- 4 green onions diced
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Preheat the oven to 425 degrees F.
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On a large baking sheet, add potatoes, pepper, and onions.
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Drizzle with olive oil and sprinkle with a good amount of salt and ground black pepper. Toss to coat and arrange on a single layer.
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Roast for about 30-40 minutes or until the potatoes are golden brown and tender. Make sure to rotate the pan and stir the mixture halfway through cooking.
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Meanwhile, add the eggs to a large bowl then season with salt and pepper. After that whisk until smooth.
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Heat a large non-stick skillet over medium heat, add a bit of oil or spray with nonstick cooking spray and add the eggs. Stir and scramble until the eggs are just barely cooked through, then scoop onto a plate and set aside.
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Once the potatoes are done cooking, divide them evenly between the food containers and top with the eggs, set aside to cool.
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After that, sprinkle with cheese and green onions then cover and refrigerate or freeze.