Breakfast Bowls – Life Above the Cafe

Breakfast Bowls

A hearty breakfast that will prepare your family for the day ahead!
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Breakfast Bowls

Breakfast Bowl
Jun 21, 2020

On the weekends my husband normally likes to have a big breakfast, but I usually prefer a bowl of cereal or oatmeal and a piece of fruit. Throughout the week he eats breakfast at work in the cafeteria.

Lately I’ve been running five days a week as I complete the Couch to the 5k program. The extra exercise has left me hungrier than usual so I’ve been making a big pan of breakfast items and portioning it out into bowls.

This recipe also makes the filling for my Breakfast Quesadillas. I’ve used bacon in the photo shown, but it’s great with any flavor of breakfast sausage, my favorite is the spicy variety.

These breakfast bowls are great as a large batch meal that can be prepared on the weekends and warmed up quickly for a hearty weekday breakfast. If you want to top them with gravy try my Sausage Gravy recipe. It’s delicious and would be amazing as an addition to this recipe.

I hope that you’ll try this recipe today and leave a comment below. Also, please follow @lifeabovethecafe on Instagram for daily updates.


  • 6 scrambled eggs
  • 2 cups of shredded hashbrowns or diced potatoes
  • 8 slices of bacon, cooked and diced
  • 1 – 2 cups of shredded cheese (sharp cheddar used)
  • 1/2 tsp. salt and pepper
  • 1 tsp. dried parsley flakes
  • optional seasoning: Lawry’s seasoning salt 1/4 tsp.
  • optional: hot sauce, salsa, sour cream, green onions



I made this a one pan meal to have less clean up, but you can cook everything in separate pans at the same time to make it faster.  Adjust the ingredient amounts according to your family’s size and whether or not you want to use this throughout the week.  My recipe is enough for 4 people.

In a large nonstick skillet over medium high heat cook the bacon until crispy, about 5 minutes. Remove it to a paper towel to drain. I roll it up in the paper towel and crush it or you can chop it. Remove all but 1 Tbsp. of the bacon grease, saving the extra for later steps in this recipe.

Cook the shredded hash browns or diced potato in the 1 Tbsp. of bacon grease until crispy. I season them with salt, pepper, and dried parsley flakes and optional a 1/4 tsp. of Lawry’s seasoning salt. When the potatoes are crisp, about 5 minutes, move them to a bowl and mix the bacon in with the cooked potatoes.  (Note** I use diced leftover baked potatoes to ensure that the fried potatoes have a fluffy center and crisp exterior and it takes less time to cook when using the precooked potatoes, but frozen hash browns or frozen diced potatoes are excellent for this meal).

Add 1/2 – 1 Tbsp. of the reserved bacon grease and cook the scrambled eggs. Season with a little salt and pepper as they cook. When the eggs are cooked, about 3 minutes, add them to the bowl of the potato/bacon mixture and stir in the shredded cheese.

Sausage can be substituted for bacon or the meat can be omitted. Mushrooms, spinach, bell peppers, and onions are all great fillings.

Leftovers should be refrigerated and used for an even faster breakfast the following day.  The filling is perfect for breakfast quesadillas.

Additional Photos:

Breakfast Bowl
Breakfast Bowl

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