Big Breakfast Power Bowls

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  3 lbs 96/4 Ground Beef

  Extra-lean ground beef (96% lean / 4% fat). Walmart carries Great Value 96/4.

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  8 g Garlic powder
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  6 g Yellow Onion
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  1.3 lbs Bacon, chopped
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  20 Egg, Whole, Large(880g)
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  4 lbs Potato, White, Boiled, No Skin

Instructions

1. 1Dice the potatoes into ½-inch cubes, spread evenly on two baking sheets, drizzle with oil, and season with salt and pepper. Bake at 400°F for 25–30 minutes, stirring halfway through, until golden brown and tender.
2. 2While potatoes cook, chop the pork bacon into ¼-inch pieces, place in a large skillet over medium-high heat, and cook for 8–10 minutes, stirring occasionally, until crispy. Transfer bacon to a paper towel–lined plate.
3. 3In the same skillet, add the ground beef over medium-high heat and cook for 8–12 minutes, breaking it apart with a spoon, until no longer pink and internal temperature reaches 160°F. Season with garlic powder, onion, salt, and pepper. Drain excess fat if needed.
4. 4In a large bowl, crack the eggs, whisk together with a pinch of salt and pepper, then pour into a separate clean skillet over medium heat. Scramble for 5–7 minutes, stirring frequently, until no liquid remains and eggs are fully cooked through.
5. 5Combine the cooked ground beef, bacon, scrambled eggs, and roasted potatoes in a large bowl and gently toss to mix evenly.
6. 6Divide the mixture evenly into 10 airtight containers while hot, pressing down gently to pack. Seal and refrigerate for up to 5 days, or freeze for up to 3 months.