Make Ahead Breakfast Grain Bowl
Need a quick breakfast? Every element of these Meal Prep Breakfast Bowls can be made in advance, and then stored separately in the fridge until needed.
This Make-Ahead Breakfast Bowl Will Save Your Weekdays!
If you love a breakfast grain bowl, wouldn’t you love it even more if every element of it could be made in advance?
That’s where we’re at with this recipe. I’ve made it again and again because of how much I enjoy the make-ahead convenience.
Make a big pot of farro, roast some peppers, slice some onions, soft-cook a batch of eggs, and make the easiest breakfast meatballs. Then, store everything separately in the fridge until you’re ready to eat.
From there, you can eat everything cold (which I do often and enjoy) or reheat some or all the elements. Totally up to you!
Why You’ll Love These Breakfast Bowls
- They’re a well-rounded meal with a perfect balance of protein, fiber and healthy fats.
- You cannot beat the make-ahead convenience of having a breakfast ready-to-go all week long.
- You can easily adapt these to fit your dietary preferences or what you happen to have on hand.
Breakfast Bowl Recipe Ingredients
- farro – the hearty, chewy base for the bowl, with lots of fiber for sustained energy.
- breakfast sausage – you want the kind that comes in a roll so you can form it into meatballs, and you can use traditional sausage or turkey sausage here.
- bell peppers – I like red bell peppers for their sweetness, but you can use any color.
- green onions – add a mild onion flavor and fresh crunch.
- eggs – soft-cooked eggs will be the creamy, protein-packed topping.
How to Make a Breakfast Bowl
- FARRO. Prepare the farro according to package directions.
- MEATBALLS. Form the sausage into small meatballs, place them on a rimmed baking pan, and bake until they are cooked through.
- PEPPER. Use the open flame of a gas range or your broiler to char the peppers until they are blackened all over. Let them steam in a plastic wrap-covered bowl for 5 minutes, then scrape the skin off, remove the seeds, and roughly chop the peppers.
- STORE. At this point, each prepared ingredient can be stored separately in the fridge until ready to assemble.
- SERVE. When ready to eat, place some prepared farro in a bowl, and top with meatballs, red peppers, onions and an egg.
Home Chef Tips
- Drizzle your bowl with hot sauce for a spicy kick.
- My favorite kitchen gadget for perfect soft boiled eggs is the Cuisinart egg cooker (affiliate link). It makes perfect soft boiled (or hard boiled!) eggs EVERY. SINGLE. TIME. I’m normally not into too many gadgets, but making boiled eggs frustrated me a lot until I bought this little appliance. I cannot recommend it enough!
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Breakfast Grain Bowl Variations
- MEAT – Not into sausage? Try turkey meatballs recipe air fryer, black bean meatballs or even just some bacon in the oven or sausage in the oven.
- GRAIN – Try quinoa or bulgur wheat in place of farro to change it up.
How to Serve These Breakfast Bowls
Enjoy these breakfast bowls warm right after you prep all of the ingredients, or store everything and assemble them later.
How to Store Meal Prep Breakfast Bowls
To store the components for later consumption, transfer them to individual storage containers and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lids and keep in the refrigerator up to 5 days.
How to Reheat These Make Ahead Breakfast Bowls
Place your desired portions of farro, meatballs and peppers in a microwave-safe bowl and microwave until warmed through. Top with onions.
I don’t normally try to rewarm the soft-boiled egg. I’ll either eat it cold, use a hard-boiled egg instead, or simply boil a fresh egg each day.
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Make Ahead Breakfast Bowls
Ingredients
- 1 ½ cups farro
- 1 package breakfast sausage roll 16 ounces
- 2 red bell peppers
- 6 green onions thinly sliced
- 6 soft-cooked eggs
- Hot sauce for serving (optional)
Instructions
- Prepare farro according to package directions.
- Meanwhile, preheat oven to 350 degrees F. Using hands, form sausage into small balls (a little smaller than golf balls); place on rimmed baking pan. Transfer to oven and bake 18 to 20 minutes or until internal temperature of meatballs reaches 165 degrees F.
- Using open flame of gas range (set to medium heat), roast red peppers about 5 minutes or until blackened all over, using tongs to rotate peppers as they cook. Transfer peppers to medium bowl; cover with plastic wrap and let stand 5 minutes. Use knife to scrape skin from peppers. Remove seeds; then roughly chop peppers.
- At this point, each prepared ingredient can be stored separately in the fridge until ready to assemble. To assemble, place 1/2 cup prepared farro in bowl. Top with 4-5 meatballs, 2 tablespoons red peppers, 2 tablespoons onions and one egg. Serve with hot sauce, if desired.
Notes
- Home Chef Tip: Don’t have a gas range? You can roast the red pepeprs using the broiler setting on your oven. Place the peppers on a rimmed baking pan, then place an inch or two from the broiler element set to HIGH. Watch very carefully (don’t walk away), and use tongs to rotate the peppers so they blacken evenly.
Thanks – my multitasking is obviously not very effective today.
Do you eat this cold or heat it up?
Hi Kristin – if you read through the post, I address that a little bit 🙂
We are totally breakfast people and your grain bowls are so inspiring! They look super delicious and healthy. Can’t wait to make it to change up our routine. Love the recipe and LOVE your amazing photography!
Thanks Diane and Todd! I really appreciate you stopping by. Nearly a year later, and I am still finding inspiration from your workshop every single day. Hope you’ve both been well.