🥔 Make-Ahead Breakfast Bowls (Gluten-Free & Celiac-Safe)

Perfect for busy mornings, late-night cravings, or prepping your week ahead.

If you’re like me, mornings can be chaotic. Between appointments, chasing down an iced coffee or energy drink, and trying to remember what day it is—breakfast often takes a back seat. But these Breakfast Bowls? Total game changer. They’re gluten-free, filling, and ridiculously easy to prep.

Plus, they’re made with Ore-Ida frozen hash browns (which are celiac-safe and easy to find!), loaded with veggies, topped with gooey cheese, and customizable with your favorite meats or mushrooms.

Let’s make it happen👇

🛒 Ingredients

(Makes 4–6 servings)

• 4 cups (or the whole bag like we used) Ore-Ida frozen hash browns (check the bag for gluten-free label – most varieties are!)
• 1 bell pepper, chopped 1/2 onion,
• diced 1 cup mushrooms, sliced (optional but delish!)
• 1 cup shredded cheese (cheddar, pepper jack, or your fave)
• 6 eggs, scrambled or over-easy
• 1–2 cups of protein, your choice: Crumbled bacon, Diced ham, Shredded chicken (hello leftovers!)
• Salt, pepper, and garlic powder to taste.
• Optional: green onions, avocado, or salsa for topping.

🍳 Instructions

Cook your hash browns in a large skillet until golden brown and crispy. I like to season them with garlic powder, onion powder, salt, and pepper while they cook. (The bags of hash browns that we grabbed from WinCo had bell peppers in them already.)

In a second pan, sauté bell peppers (we did a variety of bell peppers), onions, and mushrooms until soft and slightly caramelized. Set aside.

If you’re using meat, cook it or warm it up here. Crumble bacon, dice ham, or shred leftover cooked chicken.

Scramble the eggs (or cook them your way—this is your bowl, your rules).

Once everything is cooked, assemble the bowls: Base of crispy hash browns Veggie mix on top Protein layer Eggs Sprinkle with cheese while hot so it melts just right Garnish with any extras: green onions, hot sauce, avocado slices, or a sprinkle of paprika. Or you can do what I did and mix it all together.

🧊 Meal Prep Tip

Let everything cool, then portion into microwave-safe containers. These bowls reheat beautifully for 3–4 days. Just warm up and go.

Want to freeze them? Skip the eggs when freezing, and add freshly cooked eggs when you’re ready to eat.

💬 My Favorite Combos:

Southwest Style: Chicken, pepper jack cheese, bell peppers, salsa

Hearty Classic: Bacon, cheddar, mushrooms, green onions

Veggie Lover’s: Mushrooms, onions, avocado, and hot sauce drizzle

📌 Save This for Later

Don’t forget to pin this post or share it with your gluten-free friends—especially the ones who are always saying “I never know what to eat for breakfast.”