Make ahead Breakfast Bowls

I have to admit, I am not always organized and on top of my goals.  I particularly have trouble on those weekends that are packed with gigs, and family events.  This is my go-to recipe for those weekends!  The key ingredient is the amazing Roasted Potatoes with Peppers and Onions from Trader Joes. I couldn't believe how flavorful they were on their own, and when added with all of the other ingredients in this recipe, they shine! I recently started adding a dollop of Trader Joes Pepita Salsa to top the dish! This is completely optional, and of course you can add your own favorite salsa as well. I hope you enjoy! 

Ingredients (makes four bowls)

12 ounces of Trader Joe’s Roasted Potatoes with pepper and onions
5-6 eggs 
½ cup of shredded white sharp cheddar cheese divided
4 tablespoons of Trader Joe’s Pepita salsa (or any salsa) divided 
Salt & Pepper to taste

Directions 

1. In a frying pan warm the Roasted Potatoes until heated thoroughly 
2. Divide the Roasted Potatoes evenly into your four bowls 
3. Wipe the pan clean, add a bit of oil or butter to your pan and scramble your six eggs adding salt and pepper to taste
4. Divide the eggs into the four bowls to top the roasted potatoes
5. Sprinkle the top of each bowl with shredded white cheddar 
6. Add a tablespoon of salsa to each bowl
7. If making ahead, let it cool before covering and placing in the fridge. 
8. Reheat in the morning in the microwave for about 45 seconds.