Breakfast Bowls | Cheap & Easy Meals

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I’ve been on a weekly meal prep kick for the last several weeks. With life being busier than ever, it’s sometimes difficult to remember to start every day off right, with a nice filling breakfast.

We’ve been pinching pennies recently as we try to fix up the new house we bought, so spending extra on to-go breakfasts as we often do, was cut from the budget. Instead, I opted to prepare us breakfast bowls that could be enjoyed throughout the week – the best part, the total for the ingredients for two weeks worth of breakfasts came to just $.90 cents per bowl!

By taking advantage of specials at the grocery store, I managed to buy all my ingredients for $12.64.

Here was my list:

  • Dozen organic eggs – $2.29
  • Two russet potatoes – $1.79
  • One large white onion – $1.46
  • Head of garlic – $.35
  • Cheddar cheese – $2.25
  • Breakfast sausage – $2.50
  • Bacon – $2.00

The sausage came in a one pound package, and I only used a half pound in my bowls. I also only used four slices of bacon, split across several bowls. And I only used about a half bag of cheddar cheese (but the cheese is totally optional anyways). I included the full cost of each package in my calculation, despite not using the entire package. Just think of all the other foods you can make with some extra cheese, sausage and bacon!

Cook the bacon first, but reserve the grease for frying the sausage. When sausage has browned, remove it from the pan and wipe the pan clean of sausage, but try to leave a touch of any remaining grease in the pan.

While the sausage is cooking, cut the potatoes into small cubes. Try to make all the cubes as evenly sized as you can – if some chunks are bigger than others, they may not cook all the way through.

Add the potatoes into the pan with a touch of vegetable oil, as needed. Cover the potatoes and let them sear for ten to fifteen minutes over medium high heat. Gently flip the potatoes every few minutes to ensure they don’t start burning on the bottom.

Put the onions into the pan with the potatoes, but don’t cover the pan again right away or else the onions will start to “sweat” and make the potatoes soggy. Stir the onions into the potatoes until the onions have softened and are beginning to caramelize. Once all of the onions have softened, its safe to cover the potatoes once again.

This time, let the potatoes cook for another fifteen to twenty minutes, checking every so often that the potatoes on the bottom aren’t burning. Finally, add the minced garlic to the pan and fold into the potatoes until the garlic has been evenly distributed.

In the last five minutes of the potato cooking, start the scrambled eggs. Whisk all the eggs together in a large bowl, then pour into a greased skillet over medium heat.

Let the eggs set for a minute, then start scraping the bottom of the skillet until the eggs have been scrambled. Season the eggs with a pinch of salt and pepper.

Arrange your ramekins on a counter top. Split the bacon and sausage across the bowls as desired. I let some without meat, and doubled up the meat on others.

Then top off each bowl with a 1/4 to 1/2 cup of potatoes and onions, and sprinkle on the cheddar cheese.

If you have extra ingredients in your fridge, there are tons of different combinations you can make. In the past, I’ve topped the potatoes and eggs with salsa for an extra spicy kick in the morning. I’ve also mellowed it out with a sweet maple syrup drizzle. For extra flavor, use seasonings like paprika, cayenne pepper, and garlic powder.

I’ve made these breakfast bowls dozens of times in the past, but this is the first time I’ve fully documented the experience. I usually will refrigerate the bowls for about seven to ten days, then whatever bowls I don’t think I’ll eat during that two week time span, I’ll freeze to grab later on a morning where I find myself in a rush.

Have you made breakfast bowls before? What breakfast bowl combinations have you tried? Let me know in the comments section below!

Breakfast Bowls | Cheap & Easy Meals

The Starving Chef
The total for the ingredients for two weeks worth of breakfasts came to just $.90 cents per bowl!
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Breakfast, Meal Prep
Cuisine Breakfast, To Go
Servings 12 bowls


  • 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 dry on a paper towel lined plate, but reserve the grease in the pan.
  • Add the breakfast sausage to the pan with the bacon grease. Cook until browned and crumbled, or about ten minutes.
  • While the sausage cooks, wash and chop the potatoes into half inch thick cubes. Season with salt and pepper. (Optional: Add a teaspoon of paprika and cayenne pepper for an extra kick!)
  • When the sausage is cooked through, remove it from the pan and wipe the pan clean of any sausage crumbs. Try to reserve any remaining grease.
  • Toss the potatoes into the greased pan over high heat. Let the potatoes begin to brown on the bottoms, or about three to four minutes. Flip the potatoes then cover and reduce heat to medium high.
  • Remove the lid from the pan and add the chopped onions. Let the onions soften and begin to caramelize, about eight to ten minutes. Do not re-cover the pan while the onions are softening.
  • Once the onions have started to turn translucent, fold the onions into the potatoes. Add the minced garlic and toss to distribute evenly.
  • Reduce the heat to medium and cover the potatoes. Allow to cook for another fifteen to twenty minutes, flipping occasionally so the potatoes don't burn.
  • During the last five minutes, whisk the eggs in a large bowl, then pour into a preheated and greased skillet over medium heat. Let the eggs set for about a minute, then begin to stir until the eggs are cooked but do not appear dry, but also not very wet.
  • Distribute the sausage and bacon across the ramekins as desired. Add about 1/4 to 1/2 cup of potatoes to each bowl. Top the potatoes with 3-4 tablespoons of eggs and sprinkle each bowl with cheese. Season with salt and pepper.
  • Seal each bowl in an air tight baggie. Freeze any you do not anticipate eating within ten days. Bowls will last up to six months in the freezer. Enjoy!
Keyword bacon, eggs, potatoes, sausage
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