One of the top requests I get from you lovely readers is make-ahead weekday breakfasts that are fast, not processed, and don’t suck.
To be honest, Betsy and I usually do the oatmeal thing during the week these days but I get that some people need something more substantial in order to break their fast.
Enter the breakfast bowl. You can buy similar things in the frozen section of the store for dollars a piece or you can just make your own on the weekend and have them throughout the week.
This is about as basic as a breakfast bowl can be. The cool thing is that the recipe makes six (and you could double it easily if you had enough space and bowls) so you can eat some now and also freeze some for later. It’s a really filling and delicious way to start the day.
You can tackle any Monday if you have one of these in the morning.
1) Chop bacon into bits and add it to a large skillet over medium heat. Cook until bacon starts to get crispy and fat is rendering out, about 6 minutes.
2) Add chopped potatoes to the skillet and cook with bacon until potatoes are cooked through and starting to get crispy and bacon is completely cooked, about another 8ish minutes. Add paprika while the potatoes cook.
3) Add onions and garlic to skillet and continue to cook. Once onions and garlic are cooked, kill the heat and season the skillet with salt and pepper.
4) Meanwhile, whisk together eggs with milk and cream and a pinch of pepper. Add eggs to a skillet or pan with olive oil over medium heat and cook scrambled eggs until the eggs are just set, about 4 minutes.
5) Split potato and bacon mixture between 6 freezer safe bowls with lids. Top potatoes with eggs and grated cheese. Cool and then cover and freeze bowls or you can serve immediately by garnishing with scallions.
TO reheat frozen bowls: Microwave on high for about 2-3 minutes until potatoes are hot and cheese is melted.
A Potato Base
A sturdy base is very important to the breakfast bowl. You don’t want anything that will break down when it freezes so most greens are out of the question. The best thing possible for a sturdy base is plain old bacon and potatoes in my opinion.
In a large skillet, add your chopped bacon over medium heat and let it cook until the fat starts to render out. Then add the diced potatoes and continue cooking them. Dice your potatoes fairly small so they cook quickly and evenly. I went with about 1/4-inch cubes.
Let this continue to cook until the potatoes start to brown and the bacon is really crispy. This will take about 10 minutes and while it cooks, season the skillet with some salt, pepper,and paprika.
Then add some chopped onion and garlic. If you added these earlier they would just burn before the potatoes were cooked.
The Egg Layer
Eggs are key to a good breakfast bowl in my opinion. They have lots of protein and reheat perfectly even if they are frozen. I recommend whisking together the eggs with some milk or cream and a pinch of black pepper.
Cook these in a skillet with a drizzle of olive oil until the eggs are set, but still slightly undercooked.
These are just about perfect!
After that, it’s as easy as layering your potato layer and egg layer in your freezer safe containers with some cheese on top!
I recommend investing in some nice glass containers if you make stuff like this a lot. They keep the food nice and fresh and you can also transfer the dishes from the freezer to the microwave without worry.
If you’re freezing these bowls, let them cool at room temperature, then cover them and freeze them. To reheat them, you can just zap them in the microwave on high for about 2-3 minutes until the potatoes are warm and the cheese is melted.
Of course, you can also eat these suckers right away. If you do that, I recommend garnishing them with some fresh chopped scallions or chives. Leave off the garnish though if you’re freezing. The garnish won’t keep well at all in the freezer.