This post may contain affiliate links, please see the privacy policy for details.
If you’re craving a hearty breakfast that doesn’t slow you down, meal prep breakfast taco bowls have your back. They’re loaded with fluffy scrambled eggs, savory sausage, and crispy, seasoned potatoes—basically all the best parts of a breakfast taco, no tortilla needed. Add your favorite toppings like zesty pico de gallo, fresh cilantro, or a handful of melty cheese to make them your own. These bowls are a lifesaver for hectic mornings and a tasty way to stay fueled all week long. Just heat, eat, and get on with your day.
Meal prep breakfast taco bowls combine fluffy eggs, crispy potatoes and sausage into an easy make-ahead breakfast packed with flavor and ready for busy mornings.
Also try breakfast burritos, breakfast lasagna, banana muffins, and breakfast sliders. Don’t miss meal prep Cajun shrimp & veggies either!
Why You’ll Love It
Perfect for busy mornings: These bowls are easy to grab, heat and eat when you’re rushing out the door.
Full of flavor: Taco seasoning, cheddar cheese and pico de gallo make every bite delicious.
Meal prep friendly: You can make a batch ahead of time and store it in the refrigerator for quick breakfasts all week.
Customizable: Swap in your favorite toppings or proteins to keep it fresh and exciting.
Hearty and satisfying: Packed with protein and potatoes, these bowls keep you full for hours.
Family approved: Everyone can build their own with extra toppings to suit their taste.
Meal Prep Breakfast Taco Scramble Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Eggs: Fluffy and protein-packed, they’re the base of the bowls.
Taco seasoning: Brings a bold, smoky flavor to both the eggs and potatoes.
Sharp cheddar cheese: Adds rich, melty goodness throughout the bowls.
Frozen potatoes O’Brien: Easy and quick to cook, adding texture and heartiness. This ingredient is a mixture of frozen diced potatoes, onions, green bell peppers, and red bell peppers. I like to keep a bag in my freezer for easy breakfast recipes.
Olive oil or butter: Helps cook the eggs without sticking. Avocado oil is another option.
Ground breakfast sausage: Savory, hearty and perfect for a filling breakfast.
Cilantro: A fresh, vibrant garnish that brightens up the dish.
Pico de gallo: Adds a juicy, tangy topping to finish the bowls. I recommend making your own fresh salsa or pico de gallo.
How to Make Meal Prep Taco Breakfast Bowls
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Whisk the eggs: In a large bowl beat the eggs, pepper, taco seasoning and cheese.
Cook the potatoes: Season and cook the frozen potatoes in a large skillet according to package directions, then set aside.
Scramble the eggs: Cook the egg mixture until just set and remove from heat.
Brown the sausage: Cook the sausage in a skillet, breaking it up with a wooden spoon, until golden brown and fully cooked, then drain.
Assemble the bowls: Divide the potatoes, eggs and sausage evenly between 4 containers, then top with cheese, pico de gallo and cilantro.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, check your taco seasoning and potato o’Brien are free from gluten.
Adjust the seasonings: Add garlic powder or onion powder or use homemade taco seasoning. Whether or not you add kosher salt and/or freshly ground black pepper depends on your taco seasoning, potato mixture and breakfast sausage, as brands do vary and some can be quite salty.
Swap the protein: Use ground chicken, ground beef or another ground meat, chorizo or a plant-based sausage for a different flavor. More protein ideas are turkey taco meat or lean seasoned ground turkey.
Make it spicy: Add jalapeños or chili powder, or use a spicier taco seasoning blend or spicy breakfast sausage.
No yolks: Substitute the whole eggs with egg whites only from a carton.
Potatoes O’Brien: Substitute hash browns or cook up some finely diced potato or sweet potato instead, adjusting the seasonings if needed.
Cheddar cheese: You can use another type of shredded cheese, such as Colby Jack or a Mexican cheese blend.
Add extra veggies: Sauté some chopped tomatoes, zucchini, kale, mushrooms, or spinach to mix into the eggs.
No pico de gallo? Use homemade salsa or a chunky tomato sauce.
Low carb version: Swap the potatoes O’Brien for cauliflower hash.
Serving Suggestions
With baked items: These taco bowls pair well with Bisquick banana muffins, French toast muffins or cherry cream cheese puff pastries, or you could pair them with flour or corn tortillas.
With fruit: Enjoy sliced kiwis, a breakfast banana split or a mixed fruit cup.
With condiments: Serve guacamole, sour cream, lime juice, and hot sauce on the side.
How to Store Breakfast Taco Bowls
Store: Store meal prep breakfast taco bowls in the refrigerator for up to 4 days.
Freeze: It’s better to store them in the refrigerator, as freezing may change the texture of the eggs and potatoes.
Reheat: Microwave in 30-second intervals, stirring between each, until heated through.
Top Tips
Cook the eggs gently: Low and slow heat keeps them soft and fluffy instead of dry. Cook the eggs over a low to medium heat and pull from the heat just before the eggs begin to fully set.
Let everything cool before assembling: This helps prevent condensation that can make the bowls soggy.
Use a good-quality breakfast sausage: Fresh sausage with good seasoning makes a big difference in flavor.
Keep toppings separate: If you like, store the pico de gallo separately and add it just before eating. I like to add salsa to individual dressing containers.
Meal Prep Breakfast Taco Bowls FAQs
Look for them at the grocery store or online (I used these!) You can use any airtight container that’s microwave-safe so you can reheat them later.
Yes, just skip the sausage or replace it with plant-based sausage or extra vegetables like sautéed mushrooms and peppers.
You can add avocado slices, hot sauce, sour cream, or a sprinkle of green onions for extra flavor and texture.
Meal Prep Breakfast Taco Scramble Recipe
Meal Prep Breakfast Taco Bowls
Equipment
- Skillet Large
Ingredients
- 8 eggs, large
- ½ Teaspoon black pepper
- 2 Tablespoons taco seasoning
- ½ Cup sharp cheddar cheese, shredded, plus more for serving
- 3 Cups frozen potatoes O'Brien
- 1 Tablespoon olive oil, or butter
- 1 Pound ground breakfast sausage
To Serve
- ¼ Cup cilantro, freshly chopped
- ¼ Cup pico de gallo, freshly made, or salsa
Instructions
- Whisk eggs, black pepper, half the taco seasoning, and the cheddar cheese in a large mixing bowl until combined. Set aside.
- Cook the potatoes O’Brien with the remaining taco seasoning according to package instructions. Set aside in a bowl.
- In the same skillet, add the olive oil or butter and the egg mixture.
- Cook until the eggs are just set, about 3 minutes. Remove from the heat and set aside.
- In a skillet over a medium heat, add the sausage and cook until fully cooked, breaking it up with a wooden spoon while it cooks.
- Drain any excess grease and set the sausage aside.
- Evenly divide the eggs, potatoes and sausage between 4 meal prep containers.
- Sprinkle over the cheddar cheese. Either top with the cilantro and pico de gallo or keep them separate until serving.
Notes
Let everything cool before assembling: This helps prevent condensation that can make the bowls soggy.
Use a good-quality breakfast sausage: Fresh sausage with good seasoning makes a big difference in flavor.
Keep toppings separate: If you like, store the pico de gallo separately and add it just before eating. I like to add salsa to individual dressing containers.
Nutrition
One of the tastiest meal prep breakfast recipes, these meal prep breakfast taco bowls make mornings so much easier with a hearty, flavor-packed meal ready to go. Full of perfectly scrambled eggs, seasoned potatoes and savory sausage, these bowls are satisfying and easy to customize with your favorite toppings. They store well in the refrigerator for several days, making them ideal for busy weeks when you need a grab-and-go breakfast that still feels homemade. Once you try them, you’ll want to keep a batch on hand all the time.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
