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egg scramble bowls frozen recipe
Chef Ava

Egg Scramble Bowls (Frozen Meal Prep)

These easy-to-make egg scramble bowls are perfect for prepping in advance and freezing for quick, healthy breakfasts!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Poached Eggs
Cuisine: Poached Eggs
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1/4 cup milk optional, for fluffier eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup diced cooked potatoes or frozen hash browns
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 1/2 cup shredded cheese cheddar, Monterey Jack, or your choice
  • 1 cup cooked protein optional: turkey sausage, chicken, or tofu
  • 2 tablespoons olive oil or butter

Method
 

Prepare the Ingredients:
  1. Dice the vegetables and cook the protein (if using). Set aside.
Cook the Vegetables:
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the potatoes, bell peppers, and onions. Sauté until tender and golden brown, about 5-7 minutes. Remove from the skillet and set aside.
Cook the Eggs:
  1. In a bowl, whisk the eggs, milk (if using), salt, and pepper.
  2. Heat the remaining olive oil or butter in the skillet over low heat. Add the eggs and cook gently, stirring constantly, until scrambled and just set.
Assemble the Bowls:
  1. Divide the cooked vegetables, scrambled eggs, shredded cheese, and protein into individual microwave-safe containers or bowls.
Freeze the Bowls:
  1. Let the bowls cool completely. Seal tightly and freeze for up to 3 months.
Reheat and Serve:
  1. To reheat, microwave a bowl for 2-3 minutes, stirring halfway through, until heated through. Serve as is or with a side of salsa or avocado for extra flavor.

Notes

 
  • Values may vary depending on specific ingredients, such as the type of cheese, protein, or cooking oil used.
  • Using low-fat cheese or omitting the optional protein can reduce fat and calorie content.
  • Adding more vegetables like spinach or kale can increase fiber and vitamin content.