Some things are best when they’re classic, and these simple crispy breakfast potatoes are just that. These little potatoes are the perfect side to a satisfying breakfast spread. They take less than 20 minutes to make, and need just a few basic ingredients.
For your potatoes, any will do! Little pototoes, gold, russet, red, or even sweet potatoes will work. Cut the potatoes into 1 inch cubes. Depending on how big your potatoes are, the amount you need will vary. You should end up with about 2 cups of cubed potatoes though.
I am a huge fan of pre cooking my potatoes in the microwave. I always cook them for 5 minutes, plain before I add any oil or seasonings. This quick first step cuts the cooking time down substantially, and you never will have a raw potato in the mix when you go to serve them.
Once your potatoes are cooked from the microwave, toss them in olive oil, minced garlic (not garlic powder!), pepper, salt, paprika, and a pinch of chipotle powder.
I use my air fryer for my potatoes and it’s my favorite. I have a Ninja air fryer and it’s the holy grail of kitchen appliances. I set the temp to 400 and cook the potatoes for 10 minutes.
If you are using an oven, cook the potatoes at 400 as well, but they may need more time. Check them after 10-15 minutes to see how cripsy they are. You can also broil them for 2-5 minutes at the end to make them extra crisp.
Wash and cube your potatoes into 1" chunks. Place them in either a microwave-safe bowl or plate. Microwave for 5 minutes. You should be able to easily poke the pototaoes with a fork
Add the olive oil, salt, pepper, garlic, paprika, and chipotle to the potatoes and toss until the potatoes are well covered
Put the potatoes in either an air fryer or oven at 400. For the air fryer, cook for 10 minutes. In the oven, bake for 10-15 minutes, or until they become crispy on the outside
In the early mornings before work, a grab-n-go breakfast is key to starting the day off right. These sausage, cheddar and jalapeño egg bites are just the thing to stock your fridge with to give you energy right from the start.
Meal prep sometimes can make me think of bland, mass-produced, unexciting meals that we then are supposed to eat over and over. I am here to change that! I can’t stand to eat the same thing for more than a couple of days in a row, so if I’m going to make up a lot of one recipe, I want to be able to freeze it. Once a meal goes into the freezer, I can have it 2 days or 2 weeks from then, and I can count on it being good still.
The issue I have often run into with freezing breakfasts is that eggs get chalky or too wet when they’re reheated. These little egg bites are double-tested, and both times have passed the reheated test!
I’m not always hungry in the early morning, so if I’m going to eat, then I want a little bit to go a long way. These sausage, cheddar, and jalapeño egg bites have extra protein so you don’t have to eat a ton to prevent you from being starving 30 minutes later. We like to eat 2 and have a carb on the side, like some of my peanut butter chocolate chip overnight oats.
Adding just 1 cup of cottage cheese really adds some extra protein to the egg bites as well as creating a fluffier egg. The curds bake out and you 100% cannot tell that it’s in there. My favorite brand is Good Culture!
To start, fully cook a breakfast sausage of choice. I prefer to cook a whole pound and then freeze the second half so I can use it to make these even quicker the next batch. Make sure to drain any extra fat from the sausage.
Chop up red onion, a whole bell pepper (any color will work), and a jalapeño. After whisking together a dozen eggs into a large bowl, add in your chopped vegetables and cooked sausage. Stir in the cottage cheese, sharp cheddar cheese, and a few spices.
Fill up a greased muffin tin with about 1/4 C of egg mix in each cup. Bake at 350 for 30 minutes or until the egg is fully cooked through.
Once cooled, these egg bites can stay in the fridge for up to 5 days or in the freezer for 4 weeks!
These make-ahead egg bites are the perfect flavor-packed breakfast to go
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Breakfast
Cuisine: American
Keyword: breakast, egg bites, healthy breakfast
Servings: 18egg bites
Equipment
muffin tins
Ingredients
12eggs
1/4Cred onion, chopped
1bell pepper, choppedcan be any color
1 jalapeño, minced
1/2 lb breakfast sausage, cooked and crumbled
1/2Cshredded sharp cheddar cheese
1Ccottage cheese
1tspgarlic powder
1tsppaprika
1tsppepper
Instructions
Preheat the oven to 350
Cook the breakfast sausage completely and drain excess fat
In a large bowl, crack all 12 eggs and whisk so that they are well combined. Add in the chopped onions, bell pepper, jalapeño, cooked sausage, cheddar cheese, cottage cheese, and spices. Stir until the toppings are mixed well
Spray the muffin tin(s) with nonstick spray and fill with the egg mixture, about 1/4 Cup
Bake for 30 minutes or until the centers are cooked through completely
Pesto eggs are all the rage right now, and I’m here for it. But alone on a piece of toast is not going to cut it for me, so I gave it a major upgrade. This pesto egg avocado toast is LOADED and it is GOOD.
Start with your favorite bread. I love love love either Dave’s Killer Bread or Ezekiel 4:9 English muffins. On top of the warm toasty bread is the creamy avocado.
I have been really into sun-dried tomatoes this year, and they’re the perfect addition to this toast. I think the ones that come in a bag without oil are the best- you can find these at Trader Joe’s or local farmer’s markets. The tomatoes go on top of the avocado, along with a sprinkle of black pepper, parmesan, and a small handful of mixed greens.
Now for the star of the show- the eggs. Any pesto will work for frying these bad boys up. I use about 1 tsp and spread it around in the pan before cracking my eggs into it. We’re all big fans of the runny yolk in my house, but cook it to your liking.
For the final touch, I use a drizzle of hot honey on top of this incredible pesto egg avocado toast. I found mine at Trader Joe’s, but Mike’s Hot Honey is another phenomenal brand. It adds the perfect amount of sweet heat to top off this incredible piece of toast.
And lastly, if a piece of toast, no matter how decked out it is, isn’t enough to fulfill you, try pairing it with my mocha protein smoothie. This duo has been my go-to all summer long.
In a small skillet, spread the pesto around enough to coat the bottom, and then fry your eggs in it
Toast your bread of choice, and spread the avocado on it. Top that with parmesan, sun-dried tomatoes, a pinch of black pepper, and greens. Place your fried egg on top and drizzle hot honey on top
Here’s something we need to talk about – salads for breakfast. What better way to kickstart your day than a big serving of greens and a whole bunch of flavor. We’ve completely integrated this savory breakfast salad into our weekly rotation, and you should too!
Okay, so a breakfast salad- what the heck is it?? Greens, breakfast sausage or bacon, red onion, avocado, a sprinkle of cheese, fried eggs, and a spicy sauce to top it off. The sauce combined with a little bit of a runny yolk creates a simple and perfect dressing for this salad.
The star of this show is definitely the eggs. I prefer mine to be over easy or sunny-side up because I love runny yolk. If this is a horrifying thought to you, definitely feel free to fry it up over hard.
Next best thing- the sauce. I think spicy is the move to round out these flavors, so Green Dragon from Trader Joe’s is my go-to for all things, with sriracha as a close second. A sweeter alternative could be something like a balsamic or poppyseed drizzle.
The best part of this savory breakfast salad is that you get to tweak it to make it just to your liking. This means you can use any kind of breakfast meat you like – chicken sausage, vegetarian, etc. Toppings are a free-for-all all as well, add berries or other veggies, like peppers or mushrooms for extra ~layers of flavor~.
I personally love a savory and sweet breakfast combo. Who doesn’t like breakfast dessert right? I often pair this salad with a slice of toast or an English muffin with either peanut butter and banana combo or simple butter and jam. I’m a big big fan of both Ezekiel 4:9 and Dave’s Killer Bread for all things bread.
2tbspcheese of choicefeta or parmesan are personal favorites for this
sriracha or spicy sauce of choice Green Dragon from Trader Joe's is my all time favorite for this
Instructions
Fry up one or two eggs to your liking. I prefer mine to have a runny yolk to help create a "dressing", so either fried or sunny side up is best for this
While the eggs are cooking, cook your breakfast sausage or bacon according to the directions
In a bowl, mix your greens, avocado, red onion, cheese, and cooked breakfast meat. Top with your eggs and a drizzle of a spicy sauce!
Coffee and breakfast are all rolled into one with this mocha protein smoothie. Especially in this summer heat, a smoothie is one of my favorite ways to beat the heat and ensure that I get my greens in early in the day.
Banana, peanut butter, and chocolate are the best of friends, and add in coffee and wowwwwwww it is the ultimate combination. Why not add in your morning coffee and have an all in one breakfast powerhouse??
Old bananas full of brown spots make for the perfect smoothie candidates. Either that or making a loaf of my chocolate chip banana bread 🙂 Peel and slice the bananas before freezing them in a plastic bag, and you have an easy base for any smoothie. The banana slices can be stored in the freezer for a month or two.
As far as protein goes, I am a huge supporter of Orgain plant protein. No chalky whey taste and it’s made with clean ingredients. And you can find it in many many flavors. I used the creamy chocolate fudge flavor. Besides this mocha protein smoothie, I use Orgain in all of my smoothie recipes.
Banana base, chocolate protein powder, a scoop of peanut butter, a splash of coffee, and a big handful of spinach and I am ready to take on the day. Blend it all up, with some chia seeds, flaxseed, milk of choice, and you have breakfast with a bang.
The spinach is definitely optional, but it ensures you get some greens and you can’t taste it at all. Other than the slightly “off” coloring it adds to the smoothie, you 100% would not even know its’ in there.
1 servingchocolate protein powderI used Orgain chocolate fudge
1 tbsppeanut butter
1/2 tbspflax seed
1 tspchia seeds
ice
1handfulspinachoptional
Instructions
Add milk, coffee, protein powder, peanut butter, frozen banana, chia seeds, flaxseed, and spinach in a blender. Blend until it is a smooth consistency. Add ice to thicken to the desired consistency
I’m a biiiiig breakfast gal, and I enjoy eating it at any time of the day. But when I’m on the go, I need something easy that also is going to keep me full for several hours. My ultimate go to- peanut butter chocolate chip overnight oats with a banana on top!
I started making overnight oats in college, and just never loved them, but they were easy to take to clinicals or eat in between classes. Turns out I was really just doing it all wrong because you can pack a lot of flavor into a small tupperware container!
Peanut butter chocolate chip is a true love of mine, evident with my similar but hot version of peanut butter chocolate loaded oats. And with a banana on top, it’s unbeatable. It’s easy to pack extra protein into my oats by adding protein powder and some chia seeds. I always always use Orgain plant protein, it’s clean and delicious and 100% not chalky tasting.
You can easily make up 3-4 servings of these oats at once because they save wonderfully in the fridge. I prefer to store them in a wide mouth tupperware container because it allows for maximum scooping. Usually, I will mix them up in their own containers and then pop the lid right on, but if yours doesn’t have enough room for a lot of stirring, just make them in a bowl and transfer it to whatever container you like.
These peanut butter chocolate chip overnight oats are like 1.5 steps- mix it all up, add bananas on top, and pop it in the fridge! And enjoy!
Stir together the dry oats, almond milk, peanut butter, salt, maple syrup, protein powder, and chia seeds together until the peanut butter is well mixed in. Gently mix in chocolate chips
Transfer to an airtight container-tupperware or mason jar- and add sliced bananas on top. Store in the refrigerator overnight, or for up to 5 days.
Serve chilled or heated up. Add more milk if desired for a thinner consistency
Welcome, I’m Libby!
I love to eat GOOD food, and want to help others realize they can make balanced and delicious meals themselves too. From breakfast to dessert, and everything in between, let’s make something delicious together!
