What’s Up, Hungry People!
I’ve been riding the weekly meal prep train for several weeks now. Let’s be honest, life’s a mad dash, and it’s easy to forget the importance of kick-starting our days with a solid breakfast.
I’ve been counting my pennies lately, especially since we’ve been fixing up our new home. So, the extra bucks we’d normally drop on to-go breakfasts got nixed from the budget. That’s why I turned to make-ahead breakfast bowls for the week. Here’s the kicker—each bowl costs just $0.90!
Why Breakfast Bowls Rock
Taking advantage of some nifty deals at the grocery store, I snagged all my ingredients for a cool $12.64. Yeah, you heard me right!
I got a pound of sausage but used just half, and the same goes for the bacon—I only used four slices. Also, I used just about half a bag of cheddar cheese. And guess what, you can use the leftovers for other recipes. Talk about meal prep on a budget!
Here’s What You Need
- Dozen organic eggs – $2.29: These act as the protein-packed base of your breakfast bowls, scrambled to perfection for a satisfying start to your day.
- Two russet potatoes – $1.79: These provide the hearty, starchy element in the bowl, crisped up nicely for a satisfying crunch.
- One large white onion – $1.46: Adds natural sweetness and a bit of bite, caramelizing during the cooking process to meld flavors.
- Head of garlic – $0.35: Infuses the potatoes with a kick of flavor, ensuring each bite has depth and complexity.
- Cheddar cheese – $2.25: This optional topping brings a tangy, creamy element, making each bowl a little more indulgent.
- Breakfast sausage – $2.50: Adds a savory and slightly spiced profile, enhancing the overall meatiness of the dish.
- Bacon – $2.00: Offers a smoky, salty crunch, adding a classic breakfast flavor that pairs well with the other ingredients.
Total cost for all ingredients: $12.64
Tips for Meal Prepping Breakfasts
- Buying in Bulk: Many of these ingredients like eggs and cheese can be bought in larger quantities to save more in the long run.
- Quality vs. Price: While I’ve priced out organic eggs and good quality meats, you could opt for less expensive versions if you’re on a tight budget.
- Ingredient Swaps: Feel free to swap out or add ingredients like bell peppers, mushrooms, or spinach for more variety.
- Don’t Toss the Leftovers: You’ll notice that you won’t be using all of each ingredient for this recipe, but don’t let them go to waste. Use the remaining eggs, cheese, and bacon for other recipes throughout the week.
- Storing Tips: These bowls are perfect for the freezer. Just ensure you’ve sealed them tightly to prevent freezer burn.
Prepping the Meat
First things first, let’s cook that bacon. But hey, save the grease because you’ll want it for frying the sausage. Once the sausage browns, remove it and clean the pan, but leave a smidgen of grease in there.
The Spuds Unite!
While your sausage cooks, chop those russet potatoes into small, even cubes. Trust me, uniform size helps them cook evenly. Add the potatoes to the pan, splash in some vegetable oil if needed, and let those babies sear for 10-15 minutes over medium-high heat. Keep an eye on them and flip occasionally to avoid any charred mishaps.
The Onion Factor
Next, throw in the onions with your potatoes. But hold off on covering them right away—you don’t want the onions turning your spuds into mush.
Stir until the onions soften and start to caramelize. Once they’ve reached that state, go ahead and cover the pan.
Let everything cook for another 15-20 minutes, making sure to check that you’re not burning the goods on the bottom. Toss in minced garlic and mix it all up for an even flavor profile.
The Eggy Situation
During the last five minutes of your potato adventure, get those eggs scrambled. Whisk ’em all in a large bowl and pour into a greased skillet over medium heat.
Wait for a minute to let the eggs set, and then stir until they’re properly scrambled. Add a pinch of salt and pepper, and voilà!
Assemble Your Bowls!
Get your ramekins ready and divvy up that bacon and sausage. Some of my bowls go meatless while others are meatier—it’s all up to you.
Then, heap on 1/4 to 1/2 cup of your potato-onion mix and sprinkle some cheddar on top.
Spice it Up or Sweeten the Deal
If your fridge is like a mini grocery store, feel free to mix and match. I’ve topped my bowls with salsa for a morning zing or drizzled on some sweet maple syrup. Seasoning blends like paprika, cayenne pepper, and garlic powder are also great for amping up the flavor.
I’ve made these bowls time and again but documenting it this time felt extra special. I usually keep them in the fridge for 7-10 days. Anything beyond that goes straight to the freezer for those “dash out the door” mornings.
Alright, Hungry People, we’ve navigated through each step of crafting these budget-friendly, flavor-packed breakfast bowls. They’re not just a morning life-saver; they’re also a wallet-saver, clocking in at just $.90 cents a bowl! Whether you’re doling them out through a hectic week or stashing them in the freezer for those extra-busy mornings, these bowls have got you covered.
What are your go-to ingredients for breakfast bowls? Got a game-changing tip you swear by? Spill the beans in the comments below! Enjoy! 🍳
DIY Breakfast Bowls
- plastic baggies
- 12 eggs
- 2 russet potatoes
- 1 cup onion chopped
- 4 tablespoons garlic minced
- ½ cup cheddar cheese shredded
- ½ cup breakfast sausage
- 4 slices bacon
- salt & pepper to taste
- hot sauce to taste
- Begin by frying the bacon until crisp. Remove the bacon from the pan and place it on a paper towel-lined plate, but keep the grease in the pan.
- Add the breakfast sausage to the pan with the bacon grease. Cook until browned and crumbled, which should take about ten minutes.
- While the sausage cooks, wash and chop the russet potatoes into half-inch thick cubes. Season them with salt and pepper. (Optional: Add a teaspoon of paprika and cayenne pepper for some added zest!)
- Once the sausage is fully cooked, remove it from the pan and wipe the pan clean, leaving a bit of the remaining grease for the next steps.
- Add the chopped potatoes to the greased pan and cook over high heat. Allow the potatoes to brown on the bottom for about three to four minutes. Flip the potatoes, cover, and reduce heat to medium-high.
- Remove the lid from the pan and add the chopped onions. Let them soften and begin to caramelize for about eight to ten minutes. Avoid covering the pan while the onions are softening.
- When the onions turn translucent, fold them into the potatoes. Add the minced garlic and mix it in evenly.
- Lower the heat to medium, cover the pan, and let the potatoes cook for an additional 15-20 minutes. Make sure to flip occasionally to prevent burning.
- During the last five minutes of cooking, whisk the eggs in a large bowl and pour them into a preheated, greased skillet over medium heat. Let the eggs set for a minute and then stir until they're cooked but not too dry.
- To assemble, distribute the sausage and bacon across the ramekins. Add approximately 1/4 to 1/2 cup of the potato mixture to each bowl. Top with 3-4 tablespoons of the scrambled eggs and sprinkle each bowl with shredded cheddar cheese. Season again with salt and pepper, if desired.
- Seal each bowl in an airtight bag. Freeze any bowls you don't plan on eating within ten days. These breakfast bowls can be stored for up to six months in the freezer.