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Hearty Sunrise Breakfast Bowls

Name: Hearty Sunrise Breakfast Bowls
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 Tbsp olive oil; 1½ cups salsa; 10 large eggs; 1½ cups shredded cheddar cheese; 2 Tbsp butter; ½ tsp garlic powder; 3 lbs. sweet potatoes; Freshly cracked pepper; ½ tsp salt; 1 tsp smoked paprika

Enjoy a taste of sunshine in the morning with these hearty sunrise breakfast bowls, featuring roasted sweet potatoes, perfectly seasoned scrambled eggs, zesty salsa, and melty cheddar cheese. Prepare these delicious, freezer-friendly breakfast bowls ahead of time for a convenient and satisfying meal...



1 hr 5 min

TOTAL TIME

876

CALORIES

$2.57

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Ingredients

10 INGREDIENTS

6 SERVINGS

2 tbsp olive oil

1 1/2 cups salsa

10 large eggs

1 1/2 cups shredded cheddar cheese

2 tbsp butter

1/2 tsp garlic powder

3 lbs sweet potatoes

freshly cracked pepper

1/2 tsp salt

1 tsp smoked paprika

Directions

12 STEPS

20 min

PREP TIME

45 min

COOK TIME

1 hr 5 min

TOTAL TIME

Preheat the oven to 400ºF. Wash and cut the sweet potatoes into ½-inch cubes.

Line a baking sheet with parchment paper or rub 1 Tbsp of olive oil over the surface of a large baking sheet to prevent sticking.

Spread the sweet potatoes out onto the baking sheet.

Drizzle the remaining tablespoon of olive oil over the sweet potatoes, along with the smoked paprika, garlic powder, salt, and pepper.

Toss to coat the sweet potatoes in oil and spices.

Roast the sweet potatoes in the preheated oven for 40-45 minutes, or until they are golden brown and crispy, stirring once half way through roasting.

When the sweet potatoes are close to being finished, crack the eggs into a large bowl and add a pinch of salt and pepper. Gently whisk the eggs.

Melt the butter in a large skillet over medium-low heat. When the butter is melted, pour in the eggs and gently move them around the skillet until they are mostly solid, but still soft and glistening.

Be careful not to overcook the eggs at this point because they will cook further when the breakfast bowls are reheated.

To prepare the bowls, divide the roasted sweet potatoes and scrambled eggs between six freezer-safe containers.

Add 1/4 cup of salsa to each container then top with about 1/4 cup of shredded cheese.

Chill the bowls in the refrigerator before transferring to the freezer, or leave them in the refrigerator if you plan to eat them within 4-5 days.