Are you tired of rushing through your mornings, skipping breakfast, or settling for something less than nutritious? I totally get it! As a busy woman, I know how challenging it can be to find time for a healthy meal. That’s why I’m excited to share my recipe for Breakfast Meal Prep Bowls! These bowls are not only delicious but also packed with protein and veggies, making them a perfect choice for a quick family dinner or a low-calorie pre-workout breakfast. Plus, they can be prepped ahead of time, so you can enjoy a wholesome breakfast even on the busiest of mornings!
Why You’ll Love This Recipe
- Perfect for meal prep: Make a week’s worth of breakfasts in one go!
- High in protein: Each bowl is loaded with chicken and eggs, keeping you full and energized.
- Customizable: Add your favorite veggies or toppings to make it your own.
- Easy to reheat: Just pop it in the microwave for a quick meal.
- Great for the whole family: Kids will love the flavors, and you’ll love the nutrition!
Ingredients
To whip up these delightful breakfast meal prep bowls, you’ll need the following ingredients:
- 24 oz Baby Gold Potatoes, quartered
- 4 Bell Peppers, medium diced
- 1 Yellow Onion, medium diced
- 2 Tablespoons (32g) Olive Oil, divided
- 1/2 teaspoon Garlic Powder
- Salt and Pepper, to taste
- 2 pounds Ground Chicken
- 20 oz can Pineapple in 100% Juice
- 4 oz can Chipotle Peppers in Adobo
- 4 cloves Garlic
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 18 large Eggs, slightly beaten
- Cooking Spray, Oil, or Butter (for scrambling)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the steps to create these scrumptious breakfast meal prep bowls:
- Preheat your oven to 450ºF. (Optional: Line a half sheet pan with parchment paper for easy cleanup.)
- Add the quartered potatoes to the sheet pan, toss with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Bake for 15 minutes.
- While the potatoes are baking, toss the diced bell peppers and onions in the remaining tablespoon of olive oil, seasoning with garlic powder, salt, and pepper.
- After 15 minutes, add the peppers and onions to the sheet pan and toss everything together. Bake for an additional 25-30 minutes until the potatoes are fork-tender and the veggies are slightly browned around the edges.
- In a large skillet over medium-high heat, add the ground chicken. Brown one side for 3-4 minutes before breaking it apart to fully cook.
- While the chicken cooks, add the pineapple, chipotle peppers, garlic, kosher salt, cumin, oregano, cinnamon, and cloves to a food processor. Blend for 2-3 minutes until smooth.
- Once the chicken is fully cooked, pour the sauce over it and bring to a simmer. Reduce the heat to low and let it simmer while you prepare the eggs and veggies.
- Coat a nonstick skillet with cooking spray, oil, or butter and heat over medium-low heat. Add the slightly beaten eggs and scramble until cooked through.
- For 8 bowls, add 6 ounces of cooked chicken, 4 ounces of scrambled eggs, and 4 ounces of roasted vegetables to each bowl. Serve with fresh cilantro, cotija cheese, hot sauce or salsa macha, nonfat Greek yogurt or sour cream, warmed tortillas, or your choice of garnishes and sides.
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your breakfast meal prep bowls turn out perfectly:
- Feel free to swap out the ground chicken for turkey or even a plant-based protein for a vegetarian option.
- Experiment with different veggies based on what you have on hand or what’s in season.
- For a Southwest Protein Breakfast Bowl Recipe, add black beans and corn to the mix!
- Make sure to let the roasted veggies cool before storing them to prevent sogginess.
How to Serve
These breakfast meal prep bowls are incredibly versatile! Here are some serving suggestions:
- Top with fresh herbs like cilantro or parsley for a burst of flavor.
- Add a dollop of nonfat Greek yogurt or sour cream for creaminess.
- Serve with warmed tortillas for a satisfying breakfast wrap.
- For a fun twist, drizzle with your favorite hot sauce or salsa macha.
Make Ahead and Storage
These meal prep bowls are perfect for making ahead! Here’s how to store them:
- Store each bowl in an airtight container in the refrigerator for up to 5 days.
- Reheat in the microwave for 1-2 minutes or until heated through.
- For longer storage, you can freeze the chicken and veggie mixture separately from the eggs. Just thaw and reheat when ready to eat!
With these Meal Prep Breakfast Bowls High Protein, you’ll never have to skip breakfast again! They’re not only nutritious but also a delightful way to start your day. If you’re looking for more meal prep ideas, check out my Healthy Chicken and Broccoli Chinese Takeout or White Chicken Enchiladas for quick family dinners. And if you’re in the mood for something light, my Zero Point Chicken Salad is a fantastic option! Enjoy your delicious breakfast meal prep bowls and happy cooking!
Breakfast Meal Prep Bowls
Ingredients
Method
- Preheat oven to 450ºF. Toss potatoes with 1 tbsp olive oil, salt, and pepper; roast for 15 minutes.
- Meanwhile, toss peppers and onions with 1 tbsp olive oil, garlic powder, salt, and pepper; add to sheet pan and roast for 25-30 minutes until tender and browned.
- Cook ground chicken in a skillet until browned; add blended sauce (pineapple, chipotle, garlic, spices), simmer until thickened.
- Scramble eggs in a nonstick skillet over medium-low heat.
- Assemble bowls with 6 oz chicken, 4 oz eggs, and 4 oz roasted vegetables; serve with garnishes.