Behold the Breakfast Bowl—fluffy, light eggs mixed with crispy diced potatoes all wrapped in one cheesy bite.
I am not a massive fan of eggs, but every once in a while, I really crave them. After all, there is nothing like a hearty omelet to kick-start your weekend. And the cool thing about them is they come in all different types. Eggs are usually something I order at restaurants but never seem to make for myself at home. This recipe switches it up for me, and similar to omelets, I love all the differing variations it offers. Oh, and the best part about breakfast food is that it’s usually followed or paired with my favorite drink in the entire world—coffee. Espresso with a drop of cream to be specific.
This classic breakfast dish comes together in no time and is loaded with all the necessities: cheesy eggs and crispy potatoes. What more do you need? Maybe some additional greens? Go for it. Add sautéed veggies, like onions and mushrooms, for a more nutritious bite. This breakfast bowl recipe covers the basics but leaves the rest up to you!
Are breakfast bowls healthy?
It depends on the bowl. For the most part, this is a nutritious and fueling way to kick off your day. It is hearty and healthy and made with whole and clean ingredients, rich in protein, minerals, and vitamins. You can always make this bowl dairy-free and use vegan cheese instead of the cheddar cheese, or skip out on cheese altogether. If you want a lighter option, opt to use egg whites and pass on the yolk, turning this bowl into an egg white potato scramble. I also like to mix in a handful or two of spinach. If you prefer something lighter, pass on the potatoes and replace them with diced portobello mushroom or eggplant. The mushroom and eggplant deliver that same heavy texture and taste but are less starchy and more waistline-friendly.
Theme your seasonings
This recipe feels slightly Tex-Mex to me. And the truth is, I am not a Tex-Mex girl. I love authentic Mexican cuisine and can go for a BBQ cook out, but the combo of the two is a no go for me. With that said, some people love it, however salsa seasoning on eggs doesn’t do it for me. I may not be a fan of salsa on my eggs but I do love feta cheese. So my tip to you, give these bowls a theme. You have the foundation for a simple and solid base, and now you can continue to create using your favorite Mediterranean, Mexican or Italian seasonings. Eggs and potatoes are a combo as old as time. They go hand in hand, and can easily be dressed up and “themed” to taste.
How to make ahead and store?
Season and cook the potatoes, then scramble the eggs and assemble the bowls. Top each bowl with a bit of shredded cheese, place the containers on the lids, and store them in the fridge for up to 24 hours. Depending on when you plan to serve them, reheat the mixture in an oiled pan on the stove before serving.
Serving Suggestions
Get ready to tantalize your taste buds with a variety of morning buffet goodies. There’s something for everyone, from blueberry scones to buttery croissants and banana bread muffins. And don’t forget to brew a pot of coffee and pour a glass of freshly squeezed OJ for a perfect breakfast display!
Additional sides for this dish are fresh fruit with coconut yogurt, Baked Brown-Sugar Bacon, Air Fryer Breakfast Sausage, and these delicious Cottage Cheese Pancakes. Too much food for you? Keep it simple and enjoy your breakfast bowl as a stand-alone with a slice of toasted sourdough, and you will be brunch-ready in no time!
Ingredients
- 2 pounds russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Black pepper to taste
- 6 large eggs
- 2 tablespoons unsalted butter
- 1 cup salsa
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F. Wash and dice the potatoes into 1/2-inch cubes.
- Line a baking sheet with parchment paper for easy cleanup. Toss the potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread evenly on the baking sheet.
- Roast the potatoes for 40-45 minutes, stirring halfway through, until golden and crispy.
- Whisk the eggs with a pinch of salt and pepper in a bowl.
- Melt butter in a skillet over medium-low heat. Add the eggs and cook, stirring gently, until they are just set but still moist.
- Assemble the breakfast bowls: Divide the roasted potatoes and scrambled eggs among four bowls. Top each with 1/4 cup salsa and 1/4 cup shredded cheese.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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