Name: Make Ahead Keto Breakfast Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 10 ounces raw cauliflower (chopped into bite sized florets); 1 tbsp olive oil or avocado oil; Salt and pepper; 6 ounces pre-cooked breakfast sausage (chopped); 8 large eggs; ¼ cup heavy whipping cream; 1 tbsp butter; 2 green onions; 4 ounces Cabot Seriously Sharp Cheddar (grated)

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Make ahead keto breakfast bowls with sausage, eggs, and cheese on a bed of roasted cauliflower. Make your busy mornings easier with a hearty breakfast that’s ready to go when you are! This post is sponsored by Cabot Creamery.

Keto make ahead breakfast bowl with a cup of coffee and a napkin

Is it just me or did life suddenly take off at warp speed? The kids are back in school and they’ve got activities again, and I feel like we’re all coming and going and rushing everywhere.

The past 18 months set a different pace of life for many of us, but now we’re back to the grind. And it’s a bit dizzying… I am not sure I remember how to do this, to be honest.

Mornings are particularly crazy and that’s where these make-ahead keto breakfast bowls come in. At least I can be assured that everyone gets a good solid meal before they head out the door.

A stack of keto breakfast bowls ready for the freezer.

Grab and go breakfast

I always like to have a store of healthy breakfasts that my family can grab easily on crazy weekday mornings. Typically that means keto muffins or perhaps something seasonal like keto zucchini bread.

But while those are delicious, sometimes you need a little more. I have three growing kids, and one of them is a 16 year old boy who is essentially a bottomless pit. He’d eat all the muffins if I let him!

My friends at Cabot Creamery challenged me to come up with a good back-to-school recipe using their amazing, award-winning cheddar. And all I could think about was how to use it to send my kids off with good breakfasts in their tummies!

Really, it is simply the best cheddar on the planet. I know I’ve belabored that point before but it’s true. I always regret buying anything else because it pales in comparison in flavor and creaminess. Adding it to the top of a keto breakfast bowl just makes sense.

A pan of roasted cauliflower ready for breakfast bowls.

Roasted Cauliflower Breakfast Bowls

Most freezable breakfast bowl recipes use potatoes for the base. Obviously that’s not an option for me, or for you. So I used the classic potato replacement: cauliflower.

I decided to roast the cauliflower first, to help remove moisture and to amp up the flavor. Then I topped each with some breakfast sausage, scrambled eggs, green onion, and plenty of Cabot Seriously Sharp.

I froze them for a few days, and I was so pleased with how well they reheated. I was worried that the cauliflower might release too much moisture and the eggs would get over-cooked. Thankfully, my fears were unfounded. They’ve made wonderful breakfasts all week long.

A forkful of cauliflower breakfast bowl being lifted away from the main dish.

Choosing your containers

One thing you need to consider carefully when making these breakfast bowls is the containers in which you store them. They need to be both freezer and microwave-safe.

I used some reusable glass containers with tight-fitting lids. They’re great for sustainability, but you can’t go straight from freezer to microwave with them. You need to let the glass warm up for 30 to 40 minutes, so it doesn’t shatter from the rapid temperature change.

A few other options include disposable bamboo bowls, which can be composted after use, or compostable paper plates. Both of these can go straight from the freezer to the microwave, but they’re obviously not as sturdy. They also need to be covered tightly with something before freezing.

I don’t recommend plastic containers for this, even if they are PBA free. The amount of heating needed to re-warm the food inside may break down the plastic too much.

Top down image of keto cauliflower breakfast bowls.

How to make keto breakfast bowls

After choosing your containers, these breakfast bowls are easy to make. Here are my best tips for getting it right:

Roast the cauliflower. You can really pre-cook the cauliflower in any way you like but I think roasting brings out the best flavor. It also helps reduce the moisture when you re-heat the bowls.
Use pre-cooked sausage. This helps save time as pre-cooked breakfast sausage only needs to be heated through quickly.
Scramble the eggs over low heat. Scrambled eggs should always be cooked slowly over low heat so that they don’t dry out too quickly.
Layer the ingredients. Whatever contain you choose should be large enough to layer the cauliflower, sausage, egg, and cheese. My glass containers were a bit too large for this purpose, to be honest.
Cover tightly to reduce the chance of freezer burn.
Freeze or refrigerate. If you think you will use all the bowls within 5 days, you can simply refrigerate. Any longer than that and they should be frozen.