Meal Prep Roasted Potato Breakfast – The Schmidty Wife: Roasted Potato Breakfast Meal Prep by The Schmidty Wife

My Sunday Morning Secret

I love a slow Sunday morning. But weekday mornings? They are always a rush. That is why I make this breakfast on Sunday.

I roast potatoes and peppers. I scramble a big bowl of eggs. In one hour, my week is saved. I have six breakfasts ready to go. Doesn’t that feel good?

A Pan Full of Sunshine

Let’s talk about those colors. We use red and green peppers. We add red potatoes and white onion. It looks like confetti!

Tossing them in oil and spices is my favorite part. The garlic powder smells so good. It reminds me of my mom’s kitchen. Fun fact: Paprika adds a warm, sweet flavor and that beautiful red color. What is your favorite colorful vegetable to cook with?

Why This Little Routine Matters

This matters because you feed your future self. On Wednesday, you will be tired. You will open the fridge and see a good meal. It is a gift from past you.

It also saves money. No need to buy expensive breakfast sandwiches. You made this with your own hands. That is a powerful feeling.

The Great Egg Scramble

Now for the eggs. You need a big skillet! I learned this the hard way. I once used a small pan. I had eggs everywhere. I still laugh at that mess.

Scramble them slow and gentle. You want soft, fluffy clouds. Do you like your eggs super soft or a bit firmer? I like mine just set.

Putting It All Together

When the veggies are roasted, they smell amazing. They get little crispy edges. Mix them with the fluffy eggs in your containers.

Then just close the lids. You are done! In the morning, heat one for two minutes. You get a hot, happy breakfast. What is your biggest challenge with morning meals? Tell me, I would love to know.

Ingredients:

Ingredient	Amount	Notes
Baby red potatoes	3 pounds
Red bell pepper	1
Green bell pepper	1
Onion	1 medium
Olive oil	1 tablespoon + 1 teaspoon
Garlic powder	1 teaspoon
Onion powder	1 teaspoon
Salt	1 teaspoon
Paprika	1/2 teaspoon
Ground pepper	1/4 teaspoon
Large eggs	12

My Cozy Potato & Egg Breakfast Bowls

Good morning, sunshine! Let’s make a week of easy breakfasts. This recipe is my favorite for busy days. I learned it from my own grandma, can you believe it? She called it “farmer’s fuel.” It will keep you full and happy until lunch. Doesn’t that smell amazing?

We start with colorful veggies and roast them. The smell fills the whole house. It reminds me of Saturday mornings. My grandkids always wander into the kitchen, sleepy-eyed. They ask, “Is it ready yet?” I still laugh at that. Let’s get your week ready, too.

Step 1: First, heat your oven to 425º F. Then, chop all your vegetables. Dice the potatoes, peppers, and onion into little bite-size pieces. Make them all about the same size. This helps them cook evenly. I like the pop of red and green.

Step 2: Put all those colorful pieces on a big sheet pan. Drizzle one tablespoon of oil over them. Use your hands to toss everything together. Get every piece a little shiny. (My hard-learned tip: line the pan with parchment paper first. It makes cleanup so easy!).

Step 3: Mix your spices in a small bowl. Garlic powder, onion powder, salt, paprika, and pepper. Sprinkle this magic dust all over the veggies. Try to spread it as evenly as you can. Now, bake them for 35-40 minutes. Stir them halfway through!

Step 4: While they bake, crack your eggs into a big bowl. Beat them until they’re all mixed and bubbly. Heat a tiny bit more oil in a big skillet. Cook the eggs slowly, stirring gently. You want soft, fluffy curds. Do you like your scrambled eggs soft or firm? Share below!

Step 5: Once everything is cooked, just divide it up. Put equal parts potatoes and eggs into six containers. Let them cool before you put the lids on. Pop them in the fridge. Your future self will thank you on Tuesday morning!

Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Breakfast, Meal Prep

Three Fun Twists to Try

This recipe is like a friendly blank canvas. You can paint it with different flavors! Here are three of my favorite ways to change it up. They are all so simple and tasty.

The Cheesy Delight: Sprinkle a handful of shredded cheddar into your eggs as they cook. Everything is better with melted cheese, I think.

The Smoky Sausage Swap: Add a cup of cooked, crumbled sausage to the roasted veggies. It gives a hearty, smoky flavor.

The Garden Herb Freshness: After reheating, top your bowl with fresh chopped chives or parsley. It makes it taste like spring.

Which one would you try first? Comment below!

Serving It Up Just Right

These bowls are a full meal on their own. But sometimes, a little extra touch is nice. For a special weekend brunch, I add a side of buttered toast. A few slices of fresh tomato on the plate are lovely, too. A dollop of salsa or hot sauce is perfect for a kick.

What to drink with it? A cold glass of orange juice is my classic choice. It’s so bright and sunny. For a cozy evening meal, my husband likes it with a pale ale. The crisp taste goes well with the savory potatoes. Which would you choose tonight?

Your Weekly Breakfast, Ready to Go

Let’s talk about storing your potato breakfast. It keeps well in the fridge for a week. Just use good containers with tight lids. I like glass ones best. They don’t hold smells. You can freeze it for a month, too. Thaw it in the fridge overnight first.

Reheating is simple. Use your microwave for about two minutes. Stir it halfway through. This makes sure it heats evenly. My first time, I forgot to stir. I had a hot spot and a cold spot! Batch cooking like this saves your morning time. It means you always have a good breakfast ready. That matters for a calm, happy start to your day.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes our cooking has little problems. Here are easy fixes. First, soggy potatoes. Make sure your potato pieces are all the same small size. Crowding the pan steams them. I remember when my potatoes were mushy. Now I use two pans if needed.

Second, bland flavor. Taste your spice mix before sprinkling. Does it need a pinch more salt? Getting the seasoning right builds your cooking confidence. Third, rubbery scrambled eggs. Cook them on medium heat, not high. Stir gently and take them off the heat just before they look fully done. This keeps them tender and tasty. Good texture makes the whole meal more enjoyable.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. All the ingredients are safe.

Q: Can I make it ahead? A: Absolutely! That’s the whole point. Prep it on Sunday for the week.

Q: What ingredient can I swap? A: Use any color bell pepper you have. Orange or yellow work great.

Q: Can I make a smaller batch? A: Of course. Just cut all the ingredients in half. It works perfectly.

Q: Any optional tips? A: Try a sprinkle of cheese after reheating. Fun fact: Paprika adds a nice color and a tiny bit of sweet flavor.

Which tip will you try first?

From My Kitchen to Yours

I hope you love this hearty breakfast. It always reminds me of busy school mornings with my grandkids. Having good food ready is a simple kindness to yourself. I would be so delighted to see your creations. Sharing food stories connects us all.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I can’t wait to see your version.

Happy cooking! —Anna Whitmore.