Description
Prep roasted Yukon Gold potatoes, green peppers, and onions with scrambled eggs and cheddar cheese for a grab-and-go breakfast. Store for up to 3 days or freeze for longer storage.
Ingredients
2 lbs Yukon Gold potatoes, chopped into 1-inch cubes
1 green pepper, seeded and chopped into 1-inch cubes
1 onion, chopped into 1-inch cubes
2 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp black pepper
12 large eggs
4 oz freshly shredded cheddar cheese
2 green onions, chopped
6 individual-sized airtight containers
Instructions
Preheat oven to 425°F
Combine potatoes, peppers, and onions on sheet pans
Drizzle with olive oil and season with salt and pepper
Toss evenly
Divide mixture between two sheet pans
Roast for 30-40 minutes, halfway stirring and rotating pans
While roasting, whisk eggs with salt and pepper in a bowl
Heat a skillet over medium heat, add eggs, and gently scramble until softly cooked
Chop green onions
Portion roasted veggies into containers, top with scrambled eggs and cheddar cheese
Chill or freeze as needed
Notes
Store in refrigerator up to 3 days or freeze for 1-2 months
Add optional avocado slices or tortilla chips before eating
Use fresh cheddar for best flavor retention
Portion ingredients into containers before assembling for individual assembly when reheating
- Prep Time: 15
- Cook Time: 35
- Category: Breakfast
- Method: Roasting + Stovetop
- Cuisine: American