This Hot Breakfast Bowls Recipe is a Jimmy Dean copycat that’s budget-friendly, lower in sodium, and without additional preservatives.
I came up with it because my teenaged son loves a hearty, hot breakfast on school mornings. I’m not a fan of getting up early to cook, though. So, I wanted to come up with something convenient, which he could microwave and eat in a bowl. I wanted it to be cost-effective, too.
This recipe fits all of our requirements. In under an hour on the weekend, I can make enough to last an entire month. In just two minutes each morning, my son can heat a breakfast that keeps him full until lunch. We’re both happy!
Hot Breakfast Bowls Recipe
Costs Less than Jimmy Dean
When we were grocery shopping one day, my son saw some Jimmy Dean Breakfast Bowls on sale, so I bought four. That week, he made breakfast every day without help from me, and we both loved it.
Then the deal ended. When I went to buy more, I discovered they cost $2.69 per bowl. That’s crazy! I can get a dozen eggs for around that price, I realized. A dozen — not just one meal.
Jimmy Dean’s hot breakfast bowls didn’t seem complicated, so I decided to make a copycat recipe. If you’re a fan of those convenient meals, but not happy with their price, give this recipe a try.
- Meal-prep style, so it’s all made in one go
- Freezable, so there’s no rush to eat it
- Much more budget-friendly
- A filling combination of proteins and carbs
- Ready to eat in minutes
Cook the bacon and sausage in the oven. You’ll be able to cook twice as much in the same amount of time. Here’s how to cook bacon in the oven. Make the sausages on a second foil-lined baking sheet at the same time.
Don’t poke the sausages before cooking. This old practice arose from post-war food rationing. Back then, sausages included a lot of bread and water to make up for the lack of meat. When the water reached the boiling point, the sausages exploded. Poking holes allowed the water to drain instead. Now, it just drains the flavor.
Pat the potatoes dry before frying. Dumping damp potatoes into a hot frying pan leads to painful grease burns. Patting them dry before frying helps potatoes cook more quickly, too.
Let everything cool completely before combining. Wait for the ingredients to reach room temperature before combing them, then spread the mixture on baking sheets to freeze. This way prevents hard, icy clumps.
Hot Breakfast Bowls Recipe for Meal-Prep or OAMC
- ½ lb. bacon
- 1 lb. sausage links
- 2 tbsp olive oil - divided
- 2 lbs. Russet potatoes - peeled and chopped in 1/2 inch pieces
- 14 eggs - large, whisked well
- ½ lb. cheddar cheese - grated
- Preheat oven to 425°F /218 °C. Line two baking sheets with foil, spray with cooking spray and place a baking rack on one.
- Put the bacon on the baking rack and arrange the sausage links on the other sheet. Cook for 15-20 minutes until done, turning sausages halfway through.
- Remove the meat from the oven and let cool, then chop.
- Meanwhile, heat a large skillet over medium heat. Add ½ of the olive oil. Pat the potatoes dry and add them to the skillet. Cook, frequently stirring, until they are fork-tender but not browned. (About 5 minutes.) Transfer the potatoes to a baking sheet or rack and let cool.
- Wipe out the skillet and add the remaining oil. Cook the eggs, stirring occasionally until they're done. Remove them from heat and let cool.
- Once everything is cool, combine it all on the baking sheets, including the grated cheese. Put the sheets in the freezer for 30 minutes then transfer everything to resealable bags and freeze.
- Add 1½ cups of mixture to a microwave-safe bowl. Heat for 1 minute at 50% power to defrost, stir, then cook on HIGH for 1 minute, or until thoroughly heated.