If you’ve ever dreamed of a satisfying, flavor-packed breakfast that’s as easy as grab-and-go, these Breakfast Meal Prep Bowls are here to make your mornings a breeze! With roasted potatoes and veggies, chipotle-pineapple ground chicken, and fluffy scrambled eggs, every bite bursts with savory, smoky, and just a hint of sweetness. You’ll look forward to breakfast all week long!
Why You’ll Love This Recipe
- Balanced & Satisfying: Every Breakfast Meal Prep Bowl packs protein, fiber, and color for a meal that truly powers your morning.
- Epic Flavor Combo: The smoky chipotle-pineapple chicken, herby eggs, and golden roasted veggies create an unforgettable, crave-worthy bite.
- Make-Ahead Friendly: These bowls keep beautifully all week long—hello, stress-free breakfasts (or even lunch)!
- Customizable for Everyone: Easily adapt for picky eaters, special diets, or whatever’s in your fridge.
Ingredients You’ll Need
One of the best things about these Breakfast Meal Prep Bowls is how each ingredient brings its own special touch, making for a well-balanced bowl with plenty of color and texture. Let’s break down what you need and why it matters!
- Baby Gold Potatoes: These naturally creamy potatoes roast up beautifully, creating soft bites and crispy edges for that classic comfort food feel.
- Bell Peppers & Yellow Onion: Bright, sweet, and just a touch earthy—they fill your bowl with color and bring big flavor to the roasted veggie mix.
- Olive Oil, Garlic Powder, Salt & Pepper: The basics, but oh-so-necessary! Olive oil helps the veggies caramelize, while garlic and seasonings pull everything together.
- Ground Chicken: Lean and versatile, perfect for soaking up that chipotle-pineapple sauce and providing a hefty dose of protein.
- Pineapple in 100% Juice: The secret weapon! Pineapple lends the sauce gentle sweetness and moisture, balancing out smoky, spicy chipotles.
- Chipotle Peppers in Adobo: Just a small can delivers rich, smoky heat and so much depth—it transforms the chicken from basic to bold.
- Fresh Garlic, Kosher Salt, Cumin, Oregano, Cinnamon, Cloves: With these aromatics and spices, the chicken simmers up with an irresistible blend of warmth and zest.
- Large Eggs: Scrambled just until creamy, these round out every bowl with savory richness and that classic breakfast vibe.
- Cooking Spray, Oil, or Butter: For scrambling eggs with perfect texture and zero sticking.
Variations
Whether you’re catering to special diets, working with what’s in your pantry, or just love a creative twist, Breakfast Meal Prep Bowls are endlessly customizable. Here are a few fun ways to make these bowls truly your own!
- Swap the Protein: Ground turkey, beef, or plant-based crumbles can all step in for chicken without skipping a beat.
- Make it Vegetarian: Use crumbled tofu or tempeh, plus extra veggies, for a satisfying meatless version.
- Dial Down the Heat: Use less chipotle or swap it for mild smoked paprika if spice isn’t your thing.
- Breakfast-for-Dinner: Wrap the contents in a tortilla, add a little cheese, and turn it into a breakfast burrito bowl!
How to Make Breakfast Meal Prep Bowls
Step 1: Roast the Veggies
Preheat your oven to 450ºF. Quarter the baby potatoes and toss them with olive oil, salt, and pepper, then spread them onto a sheet pan. Bake the potatoes for an initial 15 minutes—this gives them a head start to get tender before adding the other veggies.
Step 2: Add Bell Peppers and Onion
While the potatoes start roasting, dice your bell peppers and onion. Toss these with olive oil, garlic powder, salt, and pepper, then add to the potatoes after that 15-minute mark. Stir everything gently, then return the pan to the oven to bake for another 25-30 minutes, until everything is golden, tender, and edged with crispness.
Step 3: Cook the Chipotle-Pineapple Chicken
While the veggies finish roasting, heat a large skillet over medium-high heat and brown your ground chicken for about 3-4 minutes on one side. As it cooks, blend the pineapple (with juice), chipotle peppers, garlic, and all your seasonings in a food processor until smooth, creating a dreamy, smoky-sweet sauce. Once the chicken is fully cooked, pour in the sauce, reduce the heat to low, and let it gently simmer—this infuses the chicken with tons of flavor.
Step 4: Scramble the Eggs
Coat a nonstick skillet with your choice of oil, spray, or butter and set over medium-low heat. Pour in the beaten eggs and gently stir until just barely set; you want fluffy curds, not dry eggs! Take them off the heat as soon as they’re softly cooked.
Step 5: Assemble the Breakfast Meal Prep Bowls
Divide your cooked chicken, eggs, and roasted veggies into eight meal prep containers (about 6 oz chicken, 4 oz eggs, 4 oz veggies each). Let cool before sealing! When ready to eat, just heat and add your favorite garnishes.
Pro Tips for Making Breakfast Meal Prep Bowls
- Sheet Pan Success: Space out your veggies on the sheet pan so they roast instead of steaming—crowding leads to sogginess!
- Pineapple Perfection: Use the pineapple juice from the can for maximum sweetness and tang in your chicken sauce, but drain off excess juice from the fruit itself.
- Extra-Fluffy Eggs: Gently stir eggs low and slow, and remove from heat before they’re fully set for incredibly creamy results.
- Cool Before Sealing: Let everything cool to room temp before putting on the lids—this keeps condensation out and preserves the bowls’ freshness.
How to Serve Breakfast Meal Prep Bowls
Garnishes
Top your bowls with a sprinkle of fresh cilantro, creamy cotija cheese, or a spoonful of Greek yogurt or sour cream. For a delicious kick, add a drizzle of hot sauce or salsa macha—these extras bring brightness, creaminess, and even more flavor.
Side Dishes
While these Breakfast Meal Prep Bowls are hearty all on their own, they’re even more fun paired with warmed tortillas (hello, DIY tacos), fresh fruit, or even a simple avocado salad for added greens and fiber.
Creative Ways to Present
Turn your bowls into a breakfast bar by letting everyone pile on garnishes and sides, or pack the bowls into jars for the ultimate on-the-go meal. Feeling extra? Layer the ingredients parfait-style in clear glass bowls for a rainbow of color on your brunch spread!
Make Ahead and Storage
Storing Leftovers
Store cooled Breakfast Meal Prep Bowls in airtight containers in the fridge for up to 4 days. Keep garnishes separate for the freshest texture and brightest flavor when serving.
Freezing
Most components (chicken, eggs, roasted veggies) freeze well for up to 2 months! Cool thoroughly and freeze in individual portions. Thaw overnight in the fridge for best results; just note that potatoes may soften slightly in texture.
Reheating
Zap your bowls in the microwave for 1-2 minutes, stirring halfway through, until heated through. Add garnishes after reheating to keep them fresh and bright.
FAQs
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Can I use another meat besides ground chicken?
Definitely! Ground turkey, beef, or even a plant-based ground “meat” all swap in seamlessly. Just keep the seasonings the same and adjust cooking time as needed.
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Are these Breakfast Meal Prep Bowls spicy?
With chipotle in adobo, there’s a gentle smokiness and a little bit of heat, but it’s balanced by sweet pineapple and mild eggs. Use less chipotle for a milder bowl, or more for a bolder kick!
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Can I prepare these bowls in advance for the whole week?
Absolutely—these Breakfast Meal Prep Bowls are designed to hold up beautifully in the fridge for up to 4 days. Just assemble, cool, and refrigerate. Add toppings after reheating for the best texture.
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What other veggies can I use for variety?
Almost any hearty vegetable will play well here! Try zucchini, sweet potatoes, mushrooms, or even broccoli for a fresh twist each week.
Final Thoughts
Trust me, once you try these Breakfast Meal Prep Bowls, you’ll wonder how you ever did mornings without them. They’re packed with flavor, texture, and customizable goodness—don’t be surprised when the whole family asks for seconds. Give them a whirl and make breakfast your favorite meal of the day!
Print
Breakfast Meal Prep Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 bowls 1x
- Category: Breakfast
- Method: Meal Prep
- Cuisine: International
- Diet: Vegetarian
Description
These Breakfast Meal Prep Bowls are a perfect make-ahead option for a delicious and nutritious morning meal. Packed with roasted veggies, flavorful chicken, and scrambled eggs, these bowls are versatile and easy to customize to your preferences.
Ingredients
For the Veggies
- 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
For the Chicken
- 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)
For the Eggs
Instructions
- To Make the Roasted Veggies Preheat an oven to 450ºF. Add the potatoes to the sheet pan and toss with 1 tablespoon of olive oil and a pinch of salt and pepper. Bake for 15 minutes. While the potatoes are in the oven, toss the peppers and onions in 1 tablespoon of olive oil and season with the garlic powder and a pinch of 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 all the veggies are slightly browning around the edges.
- To Make the Chicken Heat a large skillet over medium-high heat before adding the ground chicken. Brown one side for 3-4 minutes before breaking apart to fully cook. While the chicken cooks, add everything else to a food processor and blend for 2-3 minutes until smooth. Once the chicken is fully cooked, add the sauce and bring to a simmer before reducing the heat to low. Continue simmering, stirring occasionally, while preparing the eggs and veggies.
- To Make the Eggs Coat a nonstick skillet with cooking spray, oil, or butter and heat over medium-low heat. Add the eggs and cook to scramble.
- To Assemble Breakfast Bowls For 8 bowls, add 6 ounces of cooked chicken, 4 ounces of scrambled eggs, and 4 ounces of roasted vegetables. 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.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 9g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 375mg
