Breakfast bowls are all the rage when eating out these days. I decided to make Egg & Potato Breakfast Bowl Bake as a freezer meal. Now I can take one out to reheat while the kids and I continue to get ready. We can reconvene as a family at the table to enjoy a hearty breakfast. It doesn’t matter that it didn’t start out as an individual breakfast bowl. No one cares when they are eating it.
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Precook any ingredients like the potatoes, eggs, and sausage. Mix all the ingredients together in your large mixing bowl except the topping cheese. Divide the mixture between 6 9×13 bakers. Top with cheese.
Wrap each pan in aluminum foil and plastic wrap. Freeze for up to 6 months. To reheat, take out of the freezer 24 hours in advance and place in fridge. Unwrap then place in 375 degree oven for 45 minutes or until heated through. Serve and enjoy!
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PinDescription
This egg and potato breakfast bowl bake is perfect to throw in the oven while you and the kids get ready.
Ingredients
- 8 lbs of bagged frozen roasted potatoes or roast your own
- 4 dozen scrambled eggs
- 5 chopped green onions
- 10 cups (8 in mixture, 2 to top)
- 4 lbs sausage (cooked and drained)
Instructions
- Mix all ingredients except the topping cheese in your large mixing bowl
- Divide between 6 9×13 baking pans
- Top with remaining cheese
Notes
To freeze: wrap pan in aluminum foil then plastic wrap. Store in freezer up to 6 months
To reheat: Take out to thaw 24 hours in advance in the fridge. Bake at 375 for 45 mins or until heated through.
Keywords: breakfast, freezer
Egg & potato breakfast bowl bake is perfect for those cold winter mornings. The oven will help heat up the house while it cooks. A hot meal warms you up on the inside. It’s a win win scenario for everyone. Got leftover veggies from a previous meal? You can throw them in too and make it an even heartier meal.
Check out my breakfast playlist on Youtube for more inspiration!
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