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To-Go Brunch Bowl

An easy To-Go Brunch Bowl filled with maple sausage, roasted vegetables, and potatoes. This delicious savory breakfast bowl recipe is perfect for on-the-go families and makes for a great base for other breakfast bowl ideas.

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To-Go Brunch Bowl

Breakfast is the most important meal of the day, it is what gives you that boost of energy in the morning that keeps you going through the day. The one thing I sometimes struggle with is eating all of the right foods in the morning, sometimes I have to opt to go through a drive-thru just to get that first meal. It definitely isn’t the healthiest option I could choose to make.

The one thing I have learned is if I do make a big breakfast in the morning, my children are more likely to get those healthy options that any mom could agree with. In my home, we have a split decision between eating sweet potatoes or red potatoes. Since it makes more sense in my head, I like to make both for the kiddos to choose from. I came across this recipe by trial and error with my kiddos.

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Hearty Breakfast Bowls

To my surprise, they love all of these vegetables together and another shocker added to this dish, is that they always come back for seconds! This mom is always happy to make this buffet-style meal for any morning.

I love how making this dish is so easy and the prep and cook are a breeze. While one this is cooking you are prepping the other half of the meal. The times match up perfectly and the food comes out hot and fantastic!

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Easy To Go Breakfasts

My kids loving having this dish laid out buffet-style so they can pick and choose what they would like to have in their bowls, it’s like a breakfast bowl party in the morning. This is also one of those types of dishes where when you reheat it, it tastes even better!

I like to take the leftovers to work in the morning and then share my bowl with my little princess. I came across these Reynolds™ Disposable Heat & Eat Containers at my local Walmart store.

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To-Go Brunch Bowl

Initially, I thought, how could these be any different from the regular plastic containers I normally use for my lunch meals. After further inspection and actually trying the bowls out, I found so many benefits to using these for any of my leftover meals. I love that I can pack my leftovers from any meal into the containers, they have a bowl and a long food tray.

Did this recipe inspire you? Let us know below!

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Roasted Potatoes Ingredients

  • 2 Large Sweet Potatoes
  • 6 Red Potatoes
  • 2 Tbsp of Salt
  • 1 Tbsp of Oregano
  • 1 Tbsp of Parsley Flakes
  • 2 Tbsp of Dried Thyme
  • 1 Tbsp of Lemon Pepper
  • 1/4 Cup of Oil

I love making my roasted potatoes with fresh and dried spices. For my roasted potatoes I like to use red potatoes and sweet potatoes. They marry well together in the bowl and offer a mix of flavor that goes perfectly with the roasted vegetables and sausage.

Roasting the Potatoes

To start you will need to preheat your oven to 425 Degrees. Then dice up the red potatoes and sweet potatoes, laying them on a lined baking sheet. Pour the oil over them and rub it through.

In a small mixing bowl mix the lemon pepper, dried thyme, oregano, parsley flakes, and salt in a small bowl. Pour over the potatoes and then toss till all of the potatoes are covered. Cook the roasted potatoes as directed on the recipe card or until your preferred doneness.

Roasted Vegetables

  • red onions
  • asparagus
  • fire roasted red peppers
  • lemons
  • cilantro

Roasted vegetables are probably one of my guilty pleasures in life, I take red onions, asparagus, fire roasted red peppers, lemons and fresh cilantro. I mix them up and bake them in parchment paper for an almost effortless dish.

Roasting the Vegetables

While the potatoes are in the oven take 4 large square pieces of parchment paper and lay it on a baking sheet. Trim the asparagus and cut the purple onion into the size of your choosing.

On two of the sheets split the asparagus and onions into two groups and then add in your cute roasted red pepper, cilantro and artichokes. Cut two of the lemons into slices and then lay them in between the vegetables. Squeeze one whole lemon on top of each of the bunches of vegetables.

Top one of the parchment papers with one of the squares then roll the sides upwards moving to your right as you roll. Roll as tight as you can until you have rolled all of the sides in.

Stick the vegetables in the oven with the potatoes, let them cook with the potatoes until the timer goes off. Build your brunch bowls and enjoy now or later!

More Breakfast Recipes

Looking for more breakfast recipe inspiration? Try some of my other delicious easy breakfast recipes on my blog, like my sweet Cream Cheese Waffles that you can top with fresh fruit and maple syrup. Or my Cinnamon Apple Quinoa Breakfast Bowl with a fresh and healthy take on the most important meal of the day.

Yield: 6

Brunch Bowl

Easy To-Go Brunch Bowl filled with maple sausage, roasted vegetables, and potatoes. This delicious savory breakfast bowl recipe is perfect for on-the-go families and makes for a great base for other breakfast bowl ideas.

Ingredients

  • 2 Rolls of Ground Maple Sausage

Roasted Potatoes

  • 2 Large Sweet Potatoes
  • 6 Red Potatoes
  • 2 Tbsp of Salt
  • 1 Tbsp of Oregano
  • 1 Tbsp of Parsley Flakes
  • 2 Tbsp of Dried Thyme
  • 1 Tbsp of Lemon Pepper
  • 1/4 Cup of Oil

Roasted Vegetables

  • Bunch of Asparagus
  • 1 Purple Onion
  • 4 Lemons
  • 1 Jar of Artichokes
  • 1 bunch of Cilantro

Scrambled Eggs

  • 8 Eggs
  • 2 Cups of Spinach
  • 4 large squares of parchment paper

Instructions

  1. Preheat your oven to 425 Degrees, then dice up the red potatoes and sweet potatoes. Lay them on a lined baking sheet and then pour the oil over them and rub it through.
  2. Mix the lemon pepper, dried thyme, oregano, parsley flakes, and salt in a small bowl. Pour over the potatoes and then toss till all of the potatoes are covered. Put it in the oven for 55 minutes.
  3. While the potatoes are in the oven take 4 large square pieces of parchment paper and lay it on a baking sheet. Trim the asparagus and cut the purple onion into the size of your choosing.
  4. On two of the sheets split the asparagus and onions into two groups and then add in your cute roasted red pepper, cilantro and artichokes. Cut two of the lemons into slices and then lay them in between the vegetables. Squeeze one whole lemon on top of each of the bunches of vegetables.
  5. Top one of the parchment papers with one of the squares then roll the sides upwards moving to your right as you roll. Roll as tight as you can until you have rolled all of the sides in.
  6. Stick the vegetables in the oven with the potatoes, let them cook with the potatoes until the timer goes off.
  7. Cook the ground Maple Sausage in a pan and set aside, cook the eggs with the spinach and then set aside. Lay out the food buffet style and let the kids pick and choose what they want to add.
  8. Serve and Enjoy!

Notes

If you would like the vegetables cooked more, or if the potatoes aren't done, keep them in the over for another 10 more minutes until they are cooked to your liking.

Nutrition Information:

Yield:

6

Serving Size:

1 Servings

Amount Per Serving: Calories: 617Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 255mgSodium: 3130mgCarbohydrates: 90gFiber: 13gSugar: 12gProtein: 23g

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Peachy @ The Peach Kitchen

Tuesday 25th of October 2016

That to go brunch bowl looks full of flavors and looks very healthy! I love it.

Terri Ramsey Beavers

Monday 24th of October 2016

That looks healthy as well as delicious. I need to try your recipe the next time the grand kids are here.

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