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My kids are no longer in school so I’m blissfully detached from the school year schedule. But I’m not detached from the morning chaos all families have in common.
Here’s one trick I’ve found, if I make self-serve breakfasts to everyone can easily make their own breakfast, it frees me up to drink more coffee and search for matching socks. So, I have a freezer full of homemade breakfast bowls.
Don’t you love those breakfast bowls from the freezer section of the grocery store? Eggs, Sausage and potatoes conveniently microwave ready and delicious. I love everything but the price and unwholesome ingredients. So, I make them myself.
FREEZER TO MICROWAVE BREAKFAST BOWLS
Yield – 8 to 10 servings Time: 45 minutes plus time to cool
What You’ll Need:
- One bag frozen potatoes – or fresh equivalent
- One pound breakfast sausage
- One onion – chopped
- One dozen eggs – well beaten
- Splash heavy cream – optional
- Salt and pepper
- One (9 ounce) box frozen spinach – thawed and squeezed dry (optional)
- 2 cups cheddar cheese – shredded
- Food storage bowls or BPA free plastic containers
The BPA free Glad storage containers in the photo were what I used at the time and they’re great, but I’ve since upgraded to these from Paksh, and I LOVE them!!
Paksh Novelty Round Plastic Meal Preparation Container/Food Saver with Clear Lid, Microwave & Dishwasher Safe, 24 oz, 16 Piece
Here’s How:
- To save time we’ll cook the potatoes, sausage and eggs simultaneously, pretend you’re on Iron Chef.
- Preheat oven. Preheat two skillets.
- Cook the potatoes according to package directions in the oven.
- In one skillet, crumble and cook the sausage, add the onion about half way through. When cooked, drain excess fat.
- Meanwhile, in another skillet, cook the eggs and cream, seasoning with salt and pepper to taste. If you don’t use cream, don’t substitute milk in the eggs as it doesn’t freeze as well and the eggs will be watery.
- When the eggs are mostly cooked, dump them in with the sausage. Add the thawed and drained spinach and stir to distribute.
- Allow everything to cool uncovered to allow some steam to escape.
- Once it’s all room temperature it’s time to assemble the bowls. Start by evenly dividing the potatoes between the bowls, followed by egg and sausage mixture. Top each bowl with shredded cheese and put on the lid.
- You can just pop them in the freezer now OR to assure better quality; place them in the fridge several hours until thoroughly cold and then put them in the freezer.
Now, I don’t know if you’re feeding picky toddlers or ravenous teens so your serving size will vary.
To reheat, remove lid and place in the microwave for 90 seconds, stir and heat for an additional minute. Microwaves and serving sizes vary so you’ll need to experiment.
But wait! There’s more!
Here are some ridiculously good variations on the breakfast bowl to keep it from getting boring. Just remember everything must be completely cooked before you freeze the bowls.
- Grilled steak strips, eggs, potato and pepper jack cheese
- Chorizo, peppers, onion, eggs, potatoes, salsa and Monterey Jack cheese
- Chicken strips, onion, roast garlic, kale, eggs and brown rice
- Pulled pork, caramelized onion and peppers, eggs and sweet potatoes
- Ground beef, onion, mac and cheese. Yes I did!
- Mushroom, peppers, onion, spinach, egg and smoked mozzarella
- Italian sausage, spinach, egg and mozzarella
- Ground beef, onion, kale and butternut squash
I know I could start my family’s day off with a bowl of cereal but I really do believe that breakfast is the most important meal of the day. I also believe that you need protein to keep everyone satisfied, focused and energized until lunch.
Here’s to a positive morning and productive day!
FREEZER TO MICROWAVE BREAKFAST BOWLS
Equipment
- 8 Freezer safe food storage bowls or BPA free plastic containers
Ingredients
- 1 28 ounce bag seasoned frozen potatoes or fresh equivalent
- 1 pound breakfast sausage
- 1 medium onion chopped
- One dozen eggs well beaten
- ¼ cup heavy cream optional
- salt and pepper to taste
- 1 9 ounce box frozen spinach thawed and squeezed dry
- 2 cups cheddar cheese shredded
Instructions
To pre-cook everything
- To save time we’ll cook the potatoes, sausage, and eggs simultaneously. Pretend you’re on Iron Chef.
- Use the microwave to thaw the spinach. When it's thawed, squeeze out moisture with a clean kitchen towel. Set aside.
- Preheat oven to 375°F degrees. Preheat two skillets on the stovetop.
- Place the potatoes in a single layer on a baking sheet. Bake, uncovered, for 20 – 25 minutes. Check halfway through and stir the ingredients to ensure even cooking.
- In one skillet, crumble and cook the sausage, add the onion about half way through. When cooked, drain excess fat.
- Meanwhile, in another skillet cook the eggs mixed with cream, seasoning with salt and pepper to taste. If you don’t use cream, don’t substitute milk for the eggs as it doesn’t freeze as well and your eggs will be watery.
- When the eggs are mostly cooked, dump them in with the sausage. Add the thawed and drained spinach and stir to distribute.
- Remove the skillets from the heat. By now your potatoes should be cooked, remove from oven and let cool.
- Allow everything to cool uncovered to allow some steam to scape.
- Once it’s all room temperature it’s time to assemble the bowls.
To assemble
- Now, I don’t know if you’re feeding picky toddlers or ravenous teens so your serving size will vary.
- Start by evenly dividing the potatoes between the bowls, followed by egg and sausage mixture.
- Top each bowl with shredded cheese and put on the lid.
To freeze
- You can just pop them in the freezer now OR to assure better quality; place them in the fridge for two hours until thoroughly cold and then put them in the freezer.
To reheat
- To reheat, remove lid and place in the microwave for 90 seconds, stir and heat for an additional minute. Microwaves and serving sizes vary so you’ll need to experiment.
Notes
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