Today I am excited to share one of my simple prep-ahead breakfast recipes with you guys! It’s packed with vegetables, protein and good-for-you fats and starts my day off on a healthy foot.
A few weeks after Chase was born, I quickly realized that meal planning and prepping food on Sunday afternoons was crucial for me if I hoped to maintain a healthy diet. Of course we still have nights where a big bowl of cereal works as dinner, but planning and prepping seem to go a long way in preventing cereal for dinner every night.
Some of my favorite prep-ahead breakfast meals include egg muffins and frittatas, but sometimes my craving for runny yolks is too strong to ignore. And that’s when this breakfast bowl comes into play! Topped with creamy avocado and a sprinkle of salt and pepper, it’s irresistibly delicious… and can easily double as a tasty lunch or dinnertime meal, too!
To me, the key ingredient in this breakfast bowl is the avocado. While it may seem like an afterthought that is thrown on at the end, the healthy fats in this recipe from the avocado go a long way in keeping me feeling full and satisfied.
Avocados are incredibly nutrient dense, containing nearly 20 vitamins, minerals and phytonutrients, as well as 8 percent of the daily value of fiber per serving. The Hass Avocado Board is joining the American Diabetes Association® in the national Stop Diabetes® movement and I’m pleased to team up with them today to help increase awareness surrounding the role that good fats play in daily nutrition! Eating well to maintain a healthy weight is one of the most important things you can do to lower your risk for type 2 diabetes and heart disease and diets rich in foods containing fiber, such have avocados, have been found to potentially reduce the risk of type 2 diabetes.
Now for that recipe I promised you guys! I’m breaking this one up into two parts: The “prep ahead” part that you can prepare ahead of time and the “make when you’re ready for breakfast” part that you will want to cook up right when you’re ready to eat!
There are no real measurements to this recipe. Take a laidback approach to this one and enjoy a simple breakfast bowl without dirtying up measuring cups! The ingredients listed below will make four breakfast bowls, but the steps listed below will only make one breakfast bowl. (You’ll use the remaining ingredients to make three additional bowls throughout the week… hence the “prep ahead” approach!)
Make Ahead Avocado Breakfast Bowls
What You Will Need For Four Breakfast Bowls
- 3 sweet potatoes
- 1 large sweet onion
- 1 large red or green pepper
- 8 eggs
- 4 handfuls fresh greens (kale, spinach or collards)
- Salt and pepper to taste
- Olive oil or coconut oil
- 2 large avocados
To Make One Breakfast Bowl
- PREP AHEAD
1. Chop and roast three sweet potatoes. To make the breakfast sweet potatoes, chop three sweet potatoes (I leave the skins on!) and toss in a bit of olive oil or coconut oil, salt and pepper. (You may also add a bit more flavor by tossing them in garlic salt or Montreal Steak seasoning. Both are delicious options!) Roast in the oven for 35-40 minutes at 400 degrees, flipping halfway through. Place in a Tupperware container and store in the fridge.
2. Dice one large sweet onion and one large green or red pepper. Place in a Tupperware container and store in the fridge.
- MAKE WHEN YOU’RE READY FOR BREAKFAST
1. Heat a medium-size skillet on the stove and add olive oil or coconut oil to the pan. Add a handful of the diced onions and peppers and a large handful of greens. (I love kale and spinach!) Season with salt and pepper. Sautee until onion is translucent and greens are slightly wilted. Add a handful of the roasted sweet potatoes to the pan and cook for another minute or two, until the potatoes are warm.
2. Remove veggies and potatoes from skillet and place in a bowl.
3. In the same pan, add additional olive oil or coconut oil and cook two eggs, flipping when the whites become white and taking care not to break the yolks. Season with salt and pepper.
4. Slice an avocado.
5. Top the veggies with the eggs and 1/2 of the avocado slices. Season with additional salt and pepper, if desired. Be sure to use a fork to allow the yolks of the eggs to spread out over the veggies before digging in. This creates a “sauce”’ that is absolutely delicious!
Yum!
More Avocado Recipes
- Cilantro Shrimp and Avocado Salad
- Dark Chocolate Avocado Mousse
- Avocado BBQ Chicken Salad Zucchini Boats
- Creamy Avocado Smoothie
- Edamame Avocado Black Bean Salad
Questions of the Day
- What is your favorite way to enjoy avocados?
- Do you prep any food on the weekends to make meals easier during the week? And favorite prep-ahead recipes out there?
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I partnered with the Hass Avocado Board and the American Diabetes Association to share information about the important role that healthy fats play in daily nutrition. For more information, check out the Hass Avocado Board website and find them on social media: Facebook, Twitter, Instagram and Pinterest or use the hashtag #LoveOneToday. Thank you so much for your support!
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I always prep sweet potatoes and brussel sprouts for the week! I simply heat them up and top with 2 runny eggs for breakfast in the morning. Delicious and easy!
This sounds delicious -I definitely need to do something like this once my husband goes back to work and I’m on my own with the baby!
Thank you for this!! I usually eat in the car and try to grab something fast, but healthy, so this would be great for a quick weekday breakfast!
Gooey awesome messy deliciousness! The best way to start the day! I have something similar with some ground beef through it too!
Yum! I’ve been doing a lot of breakfast salad bowls with eggs since the summer. I love your addition of sweet potatoes and avocados. So creamy and filling!
Num, that made my stomach grumble! Here in the Caribbean the avocados are crazy big, two or three times the size of what I was used to in the states! I’ll definitely have to give this recipe a try with a giant avocado.
i think i could live off avocados!! william loves them too!!
Yum! I buy avocados by the bag-full. They are one of my favorite foods. I love them on anything. The one thing I’ve made that I didn’t like was the egg in the avocado hole…not my fav. And please tell me you’ve seen this http://vimotube.com/watch/U5x4Clxh7HM/video-its-an-avocado-thanks.html.
Oh my gosh I love avocados and I didn’t like that either!! Something about hot avocado that really does not appeal to me.
Yum! I’ve actually been making something like this for dinner, but I’ve never thought to add the avocado. Sounds delicious, though 😀
wow this looks delicious. i’m a big avocado fan and have it almost every day (in season) in my salads, or with eggs. so good.
My favorite way to eat avocados is definitely in homemade guac!
So yummy! I always keep avocados around!
I ate almost this same meal twice last week. I used leftover peppers, onions, and kale that I sauteed for burritos on Monday night. I microwaved a third of a raw sweet potato for a few minutes and cubed, and used left over brown rice for some more filling carbs. I then topped with 2 runny eggs, some avocado and a bunch of salsa verde! Delicious!
Wish I’d had this on those winter mornings I was on maternity leave wondering what the heck I’d eat for breakfast (or lunch)! I, too, relied on frittatas and egg “muffins” (as well as oats) almost daily. Avocados make everything better!
I do overnight oats a lot as well! Anything fast! 🙂
My favorite weekday meal with avocado is a Shrimp and Edamme Rice Bowl with avocado and egg on top. Not sure about this one, the sweet potatoes are sort of holding me back, but I will try it.
I’ve made it with regular potatoes too (think breakfast potatoes) and it’s also delicious! Maybe that might be a little more appealing?
This looks so yummy! I would make this for dinner any day of the week too.
This sounds great! I think avocados are such a great addition to anything, especially as a salad dressing! I recently made one for my mom which I spotted on Pinterest recently and she loved it!
I love everything but the runny yolks, but I can work around them. Making this tomorrow for breakfast!
I’ve made it on the weekend as well and Ryan likes it with scrambled eggs! I am just a runny yolk LOVER. 🙂
Hi Julie! Can you share more about your weekly meal plan and prep? What have been your go to dinners?
Love this idea for a blog post! Throughout the past month or so, I shared our weekly dinner meal plan a couple of times, just in case you’re interested in the meantime. Here’s one example: https://www.pbfingers.com/2015/09/28/bro-babies-and-weekly-meal-plan/
This looks fantastic! I’m all for stereotypical guacamole, especially since I’ve discovered the power of cumin in the recipe!
P.S. My morning post is about trying your pumpkin spice cupcakes for a pumpkin carving night we attended. They were a hit!
Oh my, this looks so yummy!!! I have a question on the avocado though, how would I store the other half of the avocado so that it’s not browned by the next day? Do you just put some fresh lime juice on top and store in a ziploc? I love avocados but I usually don’t keep them at home due to not knowing how to store them properly after I’ve used half of one. I hate being wasteful, so anything I can do to keep it fresh for the next day is good!
I’ve found that leaving the pit in the remaining half keeps them from turning brown super fast! They still brown a bit, but it’s definitely delayed
Avocado’s are EVERYTHING to me;)
I can’t wait to make this. It looks delicious and healthy. The mix of fiber, protein, and healthy fats will keep me full all morning. Thanks!
This looks so good and I have a bag of avocados from Costco that need to be used. Yum.
my go to with avocados is always avocado toast – nothing better!
Avocado toast is SO good! It’s a go-to snack for me around here lately!
Yum! My favorite prep-ahead breakfast is an oatmeal bake, but I am adding this to my list for when I want something savory! I’m having a baby any day now… so I will definitely be following your lead with meal prep!
Avocado should be a food group! They’re my favorite!
This looks so yummy! I’m definitely trying this out next week. I don’t usually have time to cook in the mornings, but this sounds like the perfect thing to cook for lunch when I have no leftovers. Thanks Julie!
Oooh this looks delicious… I think I’ll make this this weekend!
I’m a huge avocado fan and I love this bowl!! I love mashing avocado up with lemon juice, salt and pepper and eating it with anything!
Yum! Avocado and runny eggs are really a winning combo! I love mixing avocado with tuna and eating them in a wrap or on rice cakes! It’s one of my favorites!
I legit make this every morning, and add brussel sprouts i also roast on my meal prep day! Another great ingredient, including all the ones you mentioned, is HOT SAUCE. I top my breakfast bowls with hot sauce at the end and it’s a game changer. Highly recommend it!!
This sound super good. I love avocados and eggs together. I usually do scrambled eggs with spinach, tomato and avocado.
YUM! Can’t wait to give this a try. I love avocados with brown rice, grilled chicken, and black pepper. So simple but so filling! I always prep grilled chicken on the weekends, having that protein ready to go on busy nights is a life saver!
I absolutely love avocados! My family way to enjoy them besides guacamole is to make shrimp tacos with this avocado, mango, and jalapeno salsa to go on top. So delicious, healthy, and easy to make. There is a little prep work involved, but the result is worth it! The recipe says to top the tacos with slices of avocado, but I alter it by dicing up the avocados and adding them directly into the salsa. Such a refreshing dinner!
http://www.thedailymeal.com/shrimp-tacos-avocado-and-mango-salsa-recipe
LOL I meant to put favorite way to enjoy them not family LOL
This looks like what I have for dinner mmmm, 5 nights a week? 😀 Eggs are the easiest source of protein and avocados are just the tastiest fat out there! And in combination? Extra winner!
I don’t know if anyone else has this problem, but a chemical in pitted fruits (like avocado) cause bad stomach irritation – it’s such a bummer!! For some reason Wholly Guacamole doesn’t bother me and is completely natural containing Hass avocados–it would be a great topper for a breakfast bowl!
This looks SO good! I am making this tomorrow morning! I’m obsessed with avocados…and luckily my parents have two huge avocado trees!!
Just wanted to add that I DID make this for breakfast and I LOVED IT!!!!! Thanks so much for the idea! Runny yolks + avocado + sweet potatoes = heaven!! I was so surprised and happy that I loved a breakfast like this with no cheese or bread:)
So glad to hear it!! 🙂
Avocado is seriously my 2 year olds favorite food. She will eat it anytime, any place and if I cant get her to eat anything else…I know she is getting actual nutrition! My fave…plain with a little salt. Perfection!
I can’t get enough of avocados! I’m not too much into meal planning being that I live on campus at my university, but this is something I’ll definitely keep in my back pocket for years to come.
I love guacamole!!! I have been ordering blue apron and I find I always have leftovers that I can use for lunch (that’s kind of like meal prep lol)
This is my kind of breakfast!!
Avocados are AWESOME!! And this meal looks fantastic! I’m definitely pinning this to come back to!
I’m super picky about avocados – they have to be just the right amount of ripeness. The breakfast bowls look tasty – I do like your idea of prepping everything ahead of time (on the weekend) to save time (during the week). 🙂
Thank you for sharing! I had to make this for breakfast this morning! So good! I added a bit of salsa =)
Excellent idea!! Definitely going to try this on Sunday for the week!!
Found this recipe the other day and I plan on making it this weekend! Looks fantastic and I can’t wait to try it! Thanks for sharing! 🙂
I love this! I usually meal prep as well. I’m going to have to try avocado. I usually prep the night before but avocado is one I haven’t worked with for prepping with the oxidation process of it turning brown so quick . Trying this tonight!
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