2 lbs russet potatoes
2 Tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp salt
Freshly cracked black pepper
6 large eggs
2 Tbsp butter
1 c salsa
1 c shredded cheddar cheese
Preheat the oven to 400ºF. Wash and cut the potatoes into ½-inch cubes. To prevent the potatoes sticking, line a baking sheet with parchment paper or rub 1 Tbsp of the olive oil over the surface of a large baking sheet.
In a large bowl, drizzle the remaining tablespoon of oil over the potatoes, along with the smoked paprika, garlic powder, salt, and pepper. Toss to coat the potatoes in oil and spices and spread potatoes out onto the baking sheet.
Roast the potatoes in the preheated oven for 40-45 minutes, or until they are golden brown and crispy. Stir once half way through roasting.
When the potatoes are close to being finished, crack the eggs into a large bowl and add a pinch of salt and pepper. Gently whisk the eggs.
Melt the butter in a large skillet over medium-low heat. When the butter is melted, pour in the eggs. Gently move the eggs around the skillet until they are mostly solid, but still soft and glistening. Be careful not to over cook the eggs at this point because they will cook further when the breakfast bowls are reheated.
To prepare the bowls, divide the roasted potatoes and scrambled eggs between four freezer safe containers. Add 1/4 cup of salsa to each container then top with about 1/4 cup of shredded cheese.
Chill the bowls in the refrigerator before transferring to the freezer. Or, leave them in the refrigerator if you plan to eat them within 4-5 days.
NUTRITIION 1 serving: 537 calories, 47 carbohydrates, 21 g protein, 30 g fat, 1006 mg sodium, 4 g fiber.