Breakfast Meal Prep Bowls

Some mornings just demand something more than a smoothie or toast. That’s exactly why I created these Breakfast Meal Prep Bowls—a hearty, balanced, make-ahead breakfast that’s savory, satisfying, and loaded with flavor. What started as a weekend experiment with leftover peppers and ground chicken quickly turned into a weekly staple that even the pickiest eaters in my home now request.

Each bowl is packed with roasted potatoes, sweet-and-spicy chipotle pineapple chicken, fluffy scrambled eggs, and colorful bell peppers. They’re perfect for busy weekdays, post-workout fuel, or even a wholesome brunch option with friends. It’s everything you want in a morning meal—bold, balanced, and completely prep-friendly.

Why You’ll Love It

• Perfect for Meal Prep: Makes 8 bowls to power your week.
• Well-Balanced: Protein, carbs, and healthy fats to keep you full.
• Sweet + Spicy Chicken: A flavor bomb that’s easy to cook.
• Customizable: Add cheese, hot sauce, tortillas—whatever you love.
• Make-Ahead Friendly: Keeps great in the fridge and reheats beautifully.

Ingredients

For the Roasted Veggies

• 24 oz baby gold potatoes, quartered
• 4 bell peppers, medium diced
• 1 yellow onion, medium diced
• 2 tbsp (32g) olive oil, divided
• ½ tsp garlic powder
• Salt and pepper, to taste

For the Chicken

• 2 lbs ground chicken
• 20 oz can pineapple in 100% juice
• 4 oz can chipotle peppers in adobo
• 4 cloves garlic
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• ¼ tsp ground cloves

For the Eggs

• 18 large eggs, slightly beaten
• Cooking spray, oil, or butter for scrambling

Instructions

1. Roast the Veggies

• Preheat your oven to 450ºF.
• Toss potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast for 15 minutes.
• Meanwhile, toss bell peppers and onions with remaining 1 tbsp olive oil, garlic powder, salt, and pepper.
• After 15 minutes, add peppers and onions to the pan. Toss all veggies and roast for another 25–30 minutes until tender and caramelized.

2. Make the Chicken

• Heat a large skillet over medium-high heat. Brown one side of the ground chicken for 3–4 minutes before breaking it apart.
• In a food processor, blend pineapple (with juice), chipotle peppers, garlic, and all spices until smooth.
• Add sauce to cooked chicken, bring to a simmer, then reduce heat and let it cook down while you prep eggs.

3. Scramble the Eggs

• Heat a nonstick skillet over medium-low and coat with cooking spray, oil, or butter.
• Add eggs and scramble until just cooked through.

4. Assemble the Bowls

• In each of 8 containers, add:
  • 6 oz cooked chicken
  • 4 oz scrambled eggs
  • 4 oz roasted veggies
• Optional toppings: fresh cilantro, cotija cheese, hot sauce, salsa macha, Greek yogurt, or a warm tortilla.

Make-Ahead Tips & Storage

• Fridge: Store assembled bowls in airtight containers for up to 5 days.
• Freezer: Freeze chicken and roasted veggies for up to 2 months. Scrambled eggs are best fresh or refrigerated.
• Reheat: Microwave for 60–90 seconds or until hot.

Variations

• Swap the Protein: Use ground turkey, tofu crumbles, or breakfast sausage.
• Add Greens: Toss in spinach or kale during the last 5 minutes of roasting.
• Make it Dairy-Free: Skip cheese or sub with dairy-free alternatives.
• Spice it Up: Add jalapeños, hot sauce, or red pepper flakes.

What to Serve With Breakfast Meal Prep Bowls

These bowls are a meal in themselves, but here are some great sides:

• Avocado slices or guacamole
• Fresh fruit like orange segments or berries
• Whole-grain toast or tortillas
• A drizzle of hot honey or chipotle crema

Frequently Asked Questions (FAQ)

Can I use sweet potatoes instead of baby gold potatoes?
Yes! They roast beautifully and add natural sweetness.

How do I keep the eggs from getting rubbery in the fridge?
Cook them low and slow, and don’t overcook. Store separately if you’re extra picky.

Is this spicy?
It’s got a sweet-heat combo from the chipotle peppers and pineapple. Adjust heat by using fewer peppers.

Can I meal prep these for kids?
Yes! Reduce or omit the chipotle if they’re sensitive to spice.

Can I skip the potatoes for low-carb?
Absolutely—replace them with roasted cauliflower or greens.

Final Thoughts

These Breakfast Meal Prep Bowls are a game-changer for busy mornings. They’re not just filling—they’re bursting with flavor from the spiced pineapple chicken, roasted veggies, and pillowy scrambled eggs. You’ll feel like you’re starting your day on the right foot, every single time.

Trust me: once you make a batch, you’ll wonder how you ever survived without them. Healthy, high-protein, and ready in minutes? Yes, please!