Make-Ahead Breakfast Potato Bowls! Healthy, satisfying and easy-to-make! (Gluten-Free)

potatoes, egg and cheese in bowl on marble background

The older I get, the more I prefer a savory, hearty breakfast. I will always love good gluten-free waffles and gluten-free pancakes. But when I want to feel energized and start my day off right I’ve come to go for more savory options. These breakfast bowls and flavor-packed, hearty and so satisfying!

These bowls have roasted breakfast potatoes that are seasoned up and cooked with bells peppers and onions, along with scramble eggs and a sprinkle of sharp cheddar cheese. Yum!

Sometimes savory breakfasts take the longest to make – so the make-ahead option for these bowls is a lifesaver.

I notice when I eat a big breakfast like this, I don’t crave sugar or treats at nighttime.

Some of my other favorite make-ahead breakfasts like my favorite Vegetable Frittata and these Gluten-Free Breakfast Burritos (my husband’s absolute favorite!).

You also might like this article on are potatoes gluten-free.

Have you been trying to do meal-prep? It is something I’m getting more into myself. I love the idea of cooking once and having meals ready in the fridge for the week. Add these to your meal prep line-up! They are easy to make and unbelievably delicious!

close up shot of potatoes, egg and cheese in white bowl

These Southwest Potato Bowls from Vegetarian Mama also look delicious!

5 from 1 vote

Make-Ahead Breakfast Potato Bowls {Gluten-Free}

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 -8 servings
Make-Ahead Breakfast Potato Bowls! Healthy, satisfying and easy-to-make! (Gluten-Free)


For the Potatoes:

  • 2 pounds red-skinned potatoes washed and cut into 1-inch chunks
  • 1 small or 1/2 a large onion cut into 1-inch chunks
  • 1/2 green bell pepper cut into 1-inch chunks
  • 1/2 red bell pepper cut into 1-inch chunks
  • 2 1/2 tablespoons olive oil or avocado oil
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • pinch of cayenne

For the Eggs:

  • 12 eggs
  • 2-3 tablespoons butter optional
  • salt & pepper to taste


  • Freshly grated sharp cheddar cheese
  • hot sauce for serving


  • Preheat the oven to 425F. Place the potatoes, onion, green pepper, and red pepper on a large baking sheet. Pout over the oil then sprinkle over the seasonings. Mix well to evenly combine and spread into an even layer.
  • Bake for 50-55 minutes, until golden and tender, stirring every 15 minutes for even browning. (The potatoes like to stick to the pan, so I find that using a metal spatula with a sharp edge helps me get underneath them without breaking off their crispy parts.)
  • Allow the potatoes to cool slightly while you make the scrambled eggs. Beat the eggs together until smooth and pour into a pan set over medium-low heat. Add the butter and cook until the butter is melted and the eggs are just set. (Don't overcook the eggs here if you're planning on reheating them later.) Season to taste with salt and pepper.
  • Divide the potatoes and eggs between 6 individual containers. Top with cheese if desired.
  • When ready to eat, reheat the eggs/potatoes in the microwave on 50% power for 1-1 1/2 minutes. Top with hot sauce and serve. Egg/potato bowls will keep for up to 4 days. Enjoy!


MAKE IT DAIRY-FREE: Omit the butter and skip the cheese.


Calories: 352kcal | Carbohydrates: 28g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 342mg | Sodium: 1007mg | Potassium: 874mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1080IU | Vitamin C: 35.2mg | Calcium: 105mg | Iron: 2.9mg
Make-Ahead Breakfast Potato Bowls! Healthy, satisfying and easy-to-make! (Gluten-Free)

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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  1. 5 stars
    You won’t believe how much I love these! They make breakfast so easy, which is helpful for those busy mornings. I like to add sausage too!

  2. These look amazing but I always struggle with recipes like this because we don’t own a microwave! Do you have a suggestion on how you would heat them otherwise? Would it work in the oven? I am struggling with gluten free breakfasts!

    1. If you don’t have a microwave, I would try reheating this in a pan on the stovetop with a little bit of oil or cooking spray if you are taking it out of the fridge. If you have them frozen, then I would try the oven (or a toaster oven if you have it), and maybe finish on the stovetop to try to help the potatoes re-crisp a little.

  3. Making these ahead of time is such a great idea. Where did you purchase the freezer bowls?

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