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!
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.