Kick off your morning with ease and flavor: these Breakfast Meal Prep Bowls are a smart make-ahead win for busy mornings. Packed with roasted sweet potato, veggie-loaded frittata pieces, berries, and cashews, they’re full of color and real food energy. Just prep once, stash in the fridge, and you’re set to grab a complete, satisfying breakfast any time this week. No stress, no shortcuts.
Olivia’s Personal Note
Breakfast is one of my favorite meals of the day, and I always try to make sure I eat well in the morning to start my day right. Smoothies, breakfast burrito, pancakes with maple syrup on top, scrambled eggs, or toast with peanut butter or almond butter are great for breakfast.
However, some mornings are so busy for most of us that it’s difficult to have a good breakfast meal, am I right?
But isn’t it great waking up in the morning and having a hearty, homemade breakfast ready for you to dig in? You not only will save yourself some time and energy, but also you’ll have a great breakfast even during the busy morning days.
Want another easy breakfast recipe? You should definitely try my Vegetable Frittata, Spinach Mushroom Frittata, Crustless Ham and Cheese Quiche and Coconut Berries Oatmeal Recipe.
· Onion: You can use red, yellow, or white onions.
· Red bell pepper: To make these healthy breakfast meal-prep bowls, I use red bell pepper, but you can replace it with yellow or green too. It’s totally up to you. Got extra bell peppers? Try my Chicken and Bell Peppers Skillet.
· Roasted sweet potato: This is the queen of this dish. Love, love, love the addition of roasted sweet potato in here. But if you don’t have sweet potato, you can use any other root of your preference.
· Spinach: You have to add some greens in this frittata, right? Kale or collards go really well with this recipe, too.
· Then, you’ll need eggs, almond milk (cow’s milk works too), and some seasoning.
· Also, to make your healthy breakfast meal-prep bowls complete and even more filling, I added some berries (or any other fruit of your preference) and cashews. You can also add boiled egg or veggies aside.
Recipe Tips
- Use perfectly roasted sweet potato — cut into uniform cubes and roast until golden at 425°F so each bite has crisp edges and a tender center.
- Don’t overcrowd the skillet when sautéing the onions and bell pepper — this gives you better texture and flavour in the veggies.
- Beat your eggs well and include almond milk — this ensures the frittata comes out light and fluffy rather than dense.
- Bake just until set — when the edges are firm but the centre still jiggles slightly, remove from oven; it will continue to set while cooling.
- Before portioning into glass containers — helps the slices hold their shape and makes them easier to transport for meal-prep.
Flavor & Prep Hacks
Hacks Swap the red bell pepper for orange or yellow for added sweetness and colour variety.
Replace spinach with kale or collard greens if you want a heartier green.
On busy weeks, you can bake this in muffin tins for grab-and-go portions — perfect for freezing or reheating.
Add roasted cashews and fresh berries just before eating to keep the crunch and freshness intact.
Breakfast Meal Prep Recipe
Video
Ingredients
- 2 tablespoons olive oil
- ½ medium onion chopped
- 1 large red bell pepper chopped
- 2 cups diced roasted sweet potato
- 2 cup spinach
- 5 large eggs lightly beaten
- ½ cup almond milk
- ¼ tsp crushed red peppers
- 1 tablespoon dried parsley
- Salt and pepper
Serve it with:
- Roasted cashews
- Berries
Instructions
- Preheat oven to 400°F.
- Over medium-high heat, heat oil in a 9-inch cast iron skillet.
- Add onion and cook until slightly golden brown
- Add peppers and cook for 3-5 minutes.
- Add roasted sweet potato and spinach. Stir well and cook for 1 minute.
- In a medium bowl whisk eggs, almond milk, red flake peppers, dried parsley, salt, and pepper.
- Pour the egg mixture into the cast iron skillet, making sure eggs cover the vegetable mixture.
- When the edges of the frittata begin to set, move the skillet to the oven.
- Bake it for about 10-15 minutes or until frittata is completely cooked.
Notes
- Meal-prepping:
Divide frittata between four glass meal prep containers. Add berries aside and place in the fridge for up to 4 days. When it’s time to eat add some roasted cashews too (if you prefer). Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
Do you have a link to those bowls?
Yes sure thing 😉 These are the containers that I used https://amzn.to/2TK8wb2
Hi, is there an alternative way to make this breakfast dish without an cast iron skillet? Great Recipes!!
You can make it with any oven-safe pan you have.
Do you eat this cold
Yes I do.
I must thank you for sharing such nice recipes for a healthy life. I need to lose some pounds and I think that this can help me in achieving my goals.
You’re very welcome!
Does the potato ha e to be roasted?
Yes it needs to be roasted!
I tried watching the vid on the bottom and it keeps giving me adds and then shows other cooking videos. Also wish u would have gave instructions on roasting the potato’s
I thought this was a very easy and delicious breakfast recipe. I did add a few more seasonings to my eggs and also seasoned the sweet potatoes (cooked in air fryer). I was thinking next time I may add some turkey sausage or turkey bacon for extra protein. I do like that it’s still delicious without cheese and meat!
So glad you enjoyed the breakfast recipe! Your additions of extra seasonings to the eggs and seasoning the sweet potatoes in the air fryer sound fantastic. Adding turkey sausage or bacon is a great idea for that extra protein kick.
Made it this week for meal prep and wow! So delicious and yes, the sweet potato is definitely the start of the dish! Thank you so much!
So happy to hear that! 😊 Love that it worked so well for meal prep and yes, that sweet potato really makes it shine. Thanks so much for trying it! 💛