1-Getting Started: Before we dive in, make sure you have your workspace set up and ingredients measured out. This prep step makes the whole process flow better and reduces stress! Clean your potatoes and dice them into uniform pieces (this helps them cook evenly), trim those green beans, and you’ll be ready to rock!

2-The Roasting Process: The secret to amazing meal prep breakfast bowls starts with perfectly roasted potatoes! 1. Preheat your oven to 400°F and line a large sheet pan with parchment paper. This makes cleanup SO much easier! 2. Spread those diced potatoes, yams, or sweet potatoes evenly across your lined sheet pan. 3. Drizzle with 1 tablespoon of your avocado oil or olive oil this helps them get perfectly crispy! 4. Sprinkle with 1 tablespoon of herbes de Provence or Italian seasoning, 1 teaspoon of garlic powder, and season with sea salt and freshly ground black pepper to your taste preferences. 5. Toss everything together until the potatoes are evenly coated, then spread them in a single layer again. 6. Roast for 20-30 minutes, checking occasionally, until they’re golden brown and fork-tender. The exact time depends on your oven and how small you diced them!

3-Perfecting the Bacon: While those potatoes are roasting, let’s get the bacon cooking: 1. Grab a second sheet pan (you can line this one with parchment too for easier cleanup). 2. Arrange your 8 bacon slices in a single layer make sure they don’t overlap so they cook evenly. 3. When the potatoes have about 12-15 minutes left, pop the bacon in the oven. 4. Roast for 12-15 minutes or until it reaches your preferred level of crispiness!

4-Preparing the Eggs and Green Beans: Now let’s get everything else ready while the oven does its magic! 1. Crack 8 large eggs into a large bowl and whisk them gently with a pinch of sea salt until they’re completely combined. 2. Heat the remaining 1 tablespoon of avocado oil or olive oil in a large skillet over medium heat. 3. Pour in your eggs and cook, stirring occasionally, until they’re scrambled to your preferred doneness. I like mine still slightly moist rather than completely dry! 4. While the eggs are cooking, bring a pot of water to boil for your green beans. 5. Once boiling, add your trimmed green beans and cook for just 3-4 minutes until they’re tender-crisp. 6. Immediately transfer the blanched beans to a bowl of ice water to stop the cooking process and preserve that gorgeous green color! 7. Drain the beans well and set aside.

5-Assembling Your Breakfast Bowls: Here comes the fun part putting it all together! 🥳 1. Get out your meal prep containers I recommend ones with dividers if you have them! 2. Evenly divide your roasted potatoes among the containers. 3. Add the bacon slices to each container. 4. Portion out the scrambled eggs next. 5. Add those beautiful blanched green beans to complete the bowls. 6. If you’re a cheese lover like me, top each bowl with a sprinkle of freshly shredded cheddar cheese. 7. Let everything cool completely before putting the lids on.

6-Storage and Reheating: These breakfast bowls can be refrigerated for up to 4 days and taste AMAZING whether you eat them cold straight from the fridge or give them a quick reheat. To reheat, just remove the lid and microwave for 1-2 minutes, or warm in the oven at 350°F for about 10 minutes. They’re perfect to prepare on weekends for quick, nutritious breakfasts throughout the week! 📅