This high-protein breakfast bowl is a hearty combination of seasoned potatoes, shaved steak, and soft scrambled eggs. It’ll keep you full and energized throughout the morning!
I love making these breakfast bowls ahead of time so they’re always ready to go. We’re a busy family, so meal prepping a high-protein breakfast that keeps us full for hours has been a gamechanger. It makes our lives so much easier (and a little less chaotic lol). According to my son Ethan, this is the top breakfast he’s ever had and probably the best thing he ate this month. After hearing that kind of review, I knew I had to share the recipe for these breakfast bowls! Even though it’s so simple, I hope it inspires you to prep ahead of time and make your mornings easier.
How To Make Breakfast Bowls
Anyone can make these breakfast bowls in four easy steps. Seriously, get your kids involved and have some fun with the process!
- Roast the potatoes: Preheat the oven to 450°F. Toss the diced potatoes with the oil and za’atar, then spread them on a sheet pan and bake for 25–30 minutes, flipping halfway through.
- Cook the steak: Heat a skillet on medium-high, then add the chopped steak and cook until it is browned, breaking it apart. Stir in the taco seasoning and cook for another minute.
- Scramble the eggs: Whisk the eggs and heavy cream together. Melt the butter in a skillet (I’m convinced that this is the best one out there) over medium-low heat, then add the eggs and stir gently until they are cooked. Season with salt.
- Put it all together: Divide the potatoes, steak, and eggs evenly into four containers.
Tips For the Best Breakfast Bowls
Building the perfect breakfast bowl starts with tender steak, crispy potatoes, and soft eggs. After that, the personalized touches are all up to you!
- Use the right potatoes and steak. I recommend Russet or Yukon gold potatoes because they hold their shape well and offer a crisp exterior. If you can’t get your hands on shaved steak (I get mine at Trader Joe’s), thinly slice a ribeye, sirloin, or flank steak against the grain.
- Cook the eggs gently. To keep the eggs soft, stir them gently over medium-low heat and take the skillet off the heat while they still look a bit wet — they’ll continue cooking with the residual heat.
- Add your favorite toppings. Top your bowl with sautéed peppers and onions, guacamole, a drizzle of hot sauce, roasted tomato salsa, pico de gallo, shredded cheese, or a sprinkle of chopped cilantro or green onions to customize it to your tastes.
Storage & Reheating
I’m here to show you how easy and rewarding meal prep is, and trust me — you’ll be patting yourself on the back tomorrow morning when you have a breakfast bowl ready to go.
- Storage: Store the bowls for up to four days in airtight containers (these are my absolute favorite) in the fridge.
- Reheating: Reheat a bowl in the microwave for 1-2 minutes, or until everything is heated through.
More Make-Ahead Breakfast Recipes
- English Muffin Breakfast Sandwich — Ready in 30 minutes and stays good in the freezer for up to three months
- Bacon Egg and Cheese Burrito — The easiest portable breakfast loved by the whole family
- Berry Baked Oatmeal — Add your favorite berries to this fiber-packed treat
- Overnight Oats — Ten variations of the creamiest, most satisfying oats ever
Recipe
Ingredients
For the Potatoes
- 6 medium potatoes (1.5 lbs) diced into cubes
- 3 tbsp oil
- 1 tsp za'atar
For the Steak
- 1 lb shaved steak chopped into small pieces
- 1 tbsp taco seasoning
For the Eggs
- 8 large eggs
- 1/3 cup heavy cream
- 2 tbsp butter
- 1 tsp Salt adjust to taste
Instructions
- Preheat the oven to 450°F. Toss the diced potatoes with oil and za'atar. Spread them on a sheet pan and bake for 25–30 minutes, flipping halfway through.
- Heat a skillet over medium-high heat. Add the chopped steak and cook until it is browned, breaking it apart. Stir in the taco seasoning and cook for another 1–2 minutes. Set aside.
- Whisk the eggs and heavy cream together. Melt the butter in a skillet over medium-low heat, then add the eggs and cook, stirring gently, until they are soft and scrambled. Season with salt.
- Divide the potatoes, steak, and eggs evenly into 4 containers. Enjoy!
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