Breakfast Bowl

There’s nothing quite like starting your day with a hearty breakfast bowl. The Breakfast Bowl is my go-to dish when I need to kickstart my morning with energy and flavor. Imagine sitting at your kitchen table, a steaming bowl in front of you, filled with golden roasted potatoes, colorful veggies, and fluffy scrambled eggs. It’s one of those meals that not only nourishes but also warms the soul. I remember the first time I made it for a weekend brunch; everyone gathered around the table, their eyes lighting up at the vibrant colors. It’s a recipe that brings people together, and I love sharing it with friends and family. The best part? It’s so versatile! Each time I make it, I can switch up the toppings and flavors to keep it exciting. Whether it’s a simple midweek breakfast or a festive occasion, the Breakfast Bowl never disappoints. Let’s dive into how to create this delightful dish!

Everything You Need for Breakfast Bowl

The key to a delicious Breakfast Bowl lies in the quality of your ingredients. Fresh, hearty vegetables and wholesome proteins come together to create a dish that’s not only filling but also bursting with flavor. Each ingredient plays a vital role; for instance, the potatoes provide a comforting foundation, while the eggs offer protein to fuel your day. Let’s take a closer look at what you need!

• 1 pound baby gold potatoes or red potatoes: These tender potatoes roast beautifully and provide a lovely base for the bowl.
• 2 tablespoons extra virgin olive oil: This oil adds richness and helps to crisp the potatoes during roasting.
• 1 ½ teaspoons seasoned salt (such as Lawry’s), divided: The seasoned salt enhances the flavors of the veggies and potatoes.
• 1 medium red bell pepper, ¾-inch diced: Adds color and sweetness, making the dish vibrant and tasty.
• 1 small yellow or red onion, cut into ¾-inch cubes: Onions bring a wonderful aroma and depth of flavor.
• ½ teaspoon garlic powder: This adds a subtle garlic flavor without overpowering the other ingredients.
• ½ tablespoon unsalted butter or additional oil: Adds richness to the scrambled eggs.
• 8 large eggs: The star protein of the dish, perfect for a hearty breakfast.
• ¼ teaspoon kosher salt plus additional to taste: This is essential for seasoning the eggs.
• 1 cup (4 ounces) shredded pepper Jack, Monterey Jack, or sharp cheddar cheese: Cheese adds creaminess and flavor.
• Prepared salsa or hot sauce: A perfect topping for a kick of heat and zest.
• Chopped fresh cilantro: Fresh herbs brighten up the dish and add freshness.
• Sliced or mashed avocado: Creamy avocado enhances the dish and provides healthy fats.

Putting Together Breakfast Bowl

Creating the Breakfast Bowl is simple and enjoyable. Follow these steps as we transform fresh ingredients into a delicious meal. Each step is designed to ensure that every bite is packed with flavor and texture!

1. Start by preheating your oven to 400°F. It’s important to get your oven nice and hot to achieve that perfect golden crisp on the potatoes. Line a large, rimmed baking sheet with parchment paper. This makes cleanup easy and helps your potatoes roast evenly.

2. Next, take your baby gold potatoes or red potatoes and chop them into bite-sized pieces. Spread them out on the center of the prepared baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with 1 teaspoon of seasoned salt. Use your hands to toss the potatoes, ensuring they’re fully coated in oil and salt.

3. Roast the potatoes for about 15 minutes. They should start to soften and slightly brown. While they’re roasting, chop your red bell pepper and onion into similar-sized pieces. Once the timer goes off, carefully remove the baking sheet from the oven.

4. Add the chopped bell pepper and onion to the potatoes. Sprinkle with the remaining ½ teaspoon of seasoned salt and ½ teaspoon of garlic powder. With a large spatula, toss everything together, mixing the veggies with the potatoes. Spread them out in an even layer again and return to the oven. Roast for an additional 25 to 35 minutes, or until the potatoes are tender and the onions are lightly charred.

5. While the veggies are roasting, it’s time to prepare the eggs. In a medium bowl, beat the 8 large eggs until well combined. Heat a medium nonstick skillet over medium heat and add ½ tablespoon of unsalted butter. Let it melt and swirl around the pan to coat it evenly.

6. Once the butter is melted, reduce the heat to low and pour in the beaten eggs. Use a rubber spatula to gently push the edges of the eggs toward the center of the pan. This technique helps to create fluffy scrambled eggs. Let them sit for a moment, then continue to gently move the set eggs toward the center. It should take about 3 to 5 minutes for the eggs to cook to a soft, creamy texture.

7. Once the eggs look nearly done but still slightly wet, remove them from the heat. Sprinkle with ¼ teaspoon of kosher salt and keep stirring gently to finish cooking the eggs with residual heat.

8. Now, it’s time to assemble your Breakfast Bowl. Scoop a generous portion of the roasted potatoes and veggies into each bowl. Top with the scrambled eggs, and then sprinkle your choice of shredded cheese on top.

9. Finally, this is where you can get creative! Add your favorite toppings such as prepared salsa, chopped cilantro, or sliced avocado. Enjoy your delicious, nourishing bowl!

Recipe Notes about Breakfast Bowl

Every recipe has its little nuances, and the Breakfast Bowl is no exception. Here are some invaluable tips to consider while preparing this flavorful dish.

• Storage: Refrigerate leftovers in an airtight container for up to 4 days, ideally without the toppings.
• Freezing: You can freeze individual breakfast bowls in airtight containers without toppings. They’ll last in the freezer for up to 2 months.
• Reheating: Warm your breakfast bowl in the microwave until heated through, then add any desired toppings. If you’ve added avocado, remove it before reheating.
• Serving: This bowl is perfect for brunch, lunch, or even a quick dinner. Feel free to serve it with a side of fruit for a refreshing touch.
• Variations: Try adding other vegetables like spinach or zucchini for extra nutrients.

What to Serve With Breakfast Bowl

When it comes to serving the Breakfast Bowl, consider pairing it with complementary dishes to create a well-rounded meal.

• Fresh Fruit Salad: A refreshing fruit salad adds a sweet contrast to the savory bowl.
• Whole Grain Toast: Serve with slices of whole-grain toast for an extra fiber boost.
• Yogurt Parfait: A yogurt parfait with granola and berries makes for a lovely breakfast spread.
• Green Salad: A light salad on the side can balance the richness of the Breakfast Bowl.
• Herbal Tea: Pair with a soothing cup of herbal tea or fresh juice to hydrate and refresh.
• Occasions: Perfect for weekend brunches, family gatherings, or even a cozy weekday breakfast.

FAQ

Conclusion

The Breakfast Bowl is truly a special dish that combines comfort with versatility. It’s a great way to start your day, offering a nutritious and delicious meal that can be tailored to your preferences. I encourage you to give it a try and enjoy the delightful flavors and textures it brings to your table. Gather your loved ones and make a memorable breakfast together!

Breakfast Bowl

The ultimate comfort food, the Breakfast Bowl combines golden roasted potatoes, fluffy scrambled eggs, and colorful veggies for a hearty meal. It's perfect for any time of day and customizable to your taste. Make it tonight for a satisfying and nourishing delight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine American

Servings 4 servings

Calories 450 kcal

Equipment

• Skillet
• Frying Pan
• Food Processor
• Oven
• Chef's Knife
• Cutting Board
• Baking Sheet

Ingredients

  

• 1 pound baby gold potatoes or red potatoes
• 2 tablespoons extra virgin olive oil
• 1.5 teaspoons seasoned salt such as Lawry’s, divided
• 1 medium red bell pepper ¾-inch diced
• 1 small yellow or red onion cut into ¾ inch cubes
• 0.5 teaspoon garlic powder
• 0.5 tablespoon unsalted butter or additional oil
• 8 large eggs
• 0.25 teaspoon kosher salt plus additional to taste
• 1 cup shredded pepper Jack, Monterey Jack, or sharp cheddar cheese 4 ounces
• 1 cup Prepared salsa or hot sauce
• 1 cup Chopped fresh cilantro
• 1 cup Sliced or mashed avocado

Instructions

 

• Start by preheating your oven to 400°F. It’s important to get your oven nice and hot to achieve that perfect golden crisp on the potatoes. Line a large, rimmed baking sheet with parchment paper. This makes cleanup easy and helps your potatoes roast evenly.
• Next, take your baby gold potatoes or red potatoes and chop them into bite-sized pieces. Spread them out on the center of the prepared baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with 1 teaspoon of seasoned salt. Use your hands to toss the potatoes, ensuring they’re fully coated in oil and salt.
• Roast the potatoes for about 15 minutes. They should start to soften and slightly brown. While they’re roasting, chop your red bell pepper and onion into similar-sized pieces. Once the timer goes off, carefully remove the baking sheet from the oven.
• Add the chopped bell pepper and onion to the potatoes. Sprinkle with the remaining ½ teaspoon of seasoned salt and ½ teaspoon of garlic powder. With a large spatula, toss everything together, mixing the veggies with the potatoes. Spread them out in an even layer again and return to the oven. Roast for an additional 25 to 35 minutes, or until the potatoes are tender and the onions are lightly charred.
• While the veggies are roasting, it’s time to prepare the eggs. In a medium bowl, beat the 8 large eggs until well combined. Heat a medium nonstick skillet over medium heat and add ½ tablespoon of unsalted butter. Let it melt and swirl around the pan to coat it evenly.
• Once the butter is melted, reduce the heat to low and pour in the beaten eggs. Use a rubber spatula to gently push the edges of the eggs toward the center of the pan. This technique helps to create fluffy scrambled eggs. Let them sit for a moment, then continue to gently move the set eggs toward the center. It should take about 3 to 5 minutes for the eggs to cook to a soft, creamy texture.
• Once the eggs look nearly done but still slightly wet, remove them from the heat. Sprinkle with ¼ teaspoon of kosher salt and keep stirring gently to finish cooking the eggs with residual heat.
• Now, it’s time to assemble your Breakfast Bowl. Scoop a generous portion of the roasted potatoes and veggies into each bowl. Top with the scrambled eggs, and then sprinkle your choice of shredded cheese on top.
• Finally, this is where you can get creative! Add your favorite toppings such as prepared salsa, chopped cilantro, or sliced avocado. Enjoy your delicious, nourishing bowl!

Notes

Refrigerate leftovers in an airtight container for up to 4 days, ideally without the toppings.

You can freeze individual breakfast bowls in airtight containers without toppings. They’ll last in the freezer for up to 2 months.

Warm your breakfast bowl in the microwave until heated through, then add any desired toppings. If you’ve added avocado, remove it before reheating.

This bowl is perfect for brunch, lunch, or even a quick dinner. Feel free to serve it with a side of fruit for a refreshing touch.

Try adding other vegetables like spinach or zucchini for extra nutrients.

Keyword Breakfast Recipes, easy breakfast ideas, healthy breakfast bowl, vegetarian breakfast bowl

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Meet Layla Reed

I’m Layla! I am happiest when I’m cooking with ingredients that are fresh from the market and in season. I love creating rustic, wholesome dishes that truly celebrate the natural flavors of the produce. I worked alongside Romina to ensure this recipe feels grounded, authentic, and absolutely delicious. I hope it brings a taste of the season to your home!