Breakfast Bowl – WellPlated.com

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For an epic morning, make yourself this easy Breakfast Bowl! With eggs, crispy potatoes, and melty cheese, this is a complete, satisfying meal served in convenient bowl form. Add your favorite toppings to make it your own!

A bowl for savory breakfast lovers.

cookbook author erin clarke of well plated

When I was a kid, I was all about the Fluffy Pancakes and Buttermilk Blueberry Muffins. But as I’ve gotten older, I’ve gone over to the savory side, preferring my breakfasts with Home Fries and eggs.

If you’re on #TeamSavory, this homemade breakfast bowl recipe is for YOU!

  • Like my Cherry Cheesecake Breakfast Bowl and Whole30 Breakfast Bowl, this is a recipe that doesn’t need anything on the side. You’ve got your carbs, your veggies, your protein-packed eggs, and your cheese, because: cheese.
  • Once you’ve put your bowl together, you can give it a different spin based on the toppings you add. I like doing salsa, cilantro, and avocado for a Tex-Mex vibe, or add crumbled Air Fryer Bacon or Turkey Sausage for a more traditional diner-style breakfast.
  • To make these breakfast bowls doable for a weekday morning, cook the potatoes and veggies the night before. Then heat them up while you cook the eggs, which come together in 5 minutes or less. Breakfast, done!
A breakfast bowl with scrambled eggs, avocado slices, salsa, roasted potatoes, onions, and shredded cheese, garnished with cilantro.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

  • Potatoes. I use baby gold potatoes or red potatoes, which are less starchy than russet.
  • Seasonings. Seasoning salt is a simple way to boost flavor, and it’s amazing with both potatoes and eggs. We’ll also add some garlic powder and salt.
  • Red Bell Pepper. Yellow or orange also work, or use green bell pepper for an option with more sharpness and less sweetness.
  • Onion. Red or yellow both work.
  • Eggs. For our scrambled eggs.
  • Cheese. Any kind you like! I recommend shredded pepper Jack, Monterey Jack, or sharp cheddar cheese
  • For Serving. Prepared salsa (like my Salsa Roja) or hot sauce, cilantro, and avocado. Guacamole would be fantastic too!

Breakfast Bowl Variations

  • Swap in Sweet Potatoes. They don’t get as crispy, but Roasted Sweet Potatoes are DELISH. (Check out this Sweet Potato Hash too).
  • Or Try Butternut Squash. Not a traditional breakfast option, but Roasted Butternut Squash? Also DELISH. It’ll make this a lower carb breakfast bowl.
  • Make It Vegan. Instead of scrambled eggs, make a tofu scramble.
  • Add More Protein. Swap the scrambled eggs for my Cottage Cheese Eggs.
  • Make It Meaty. Add chorizo for more Tex-Mex flavor, crumbled Baked Bacon, or sausage.
A breakfast bowl with scrambled eggs, sliced avocado, roasted potatoes, salsa, shredded cheese, and herbs.

Meal Prep Tips

Scrambled eggs are best served fresh, but I know that’s not always an option. So if you want to make the potatoes and the scrambled eggs ahead of time, you can do that.

  • Cook the potatoes and veggies as described in the recipe. Divide them into airtight containers, leaving space for the eggs beside them.
  • Cook the scrambled eggs and add those to the containers, next to the potatoes.
  • Sprinkle cheese over everything.

These will keep in the fridge for up to 4 days. Warm them in the microwave, then add the salsa, cilantro, and avocado before serving.

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Homemade breakfast bowls are a customizable, satisfying way to start your day and can be made ahead! Crispy potatoes, veggies, and cheesy scrambled eggs give you everything you need for a complete meal.

Prevent your screen from going dark

  • 1 pound baby gold potatoes or red potatoes
  • 2 tablespoons extra virgin olive oil
  • 1 ½ teaspoons seasoned salt such as Lawry’s, divided
  • 1 medium red bell pepper 3/4-inch diced
  • 1 small yellow or red onion cut into 3/4 inch cubes
  • ½ teaspoon garlic powder
  • ½ tablespoon unsalted butter or additional oil
  • 8 large eggs
  • ¼ teaspoon kosher salt plus additional to taste
  • 1 cup 4 ounces shredded pepper Jack, Monterey Jack, or sharp cheddar cheese

For Serving:

  • Prepared salsa or hot sauce
  • Chopped fresh cilantro
  • Sliced or mashed avocado

  • Place a rack in the center of your oven and preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper for easy cleanup.

  • Place the potatoes in the center of the baking sheet. Drizzle with 2 tablespoons of the oil and sprinkle with 1 teaspoon of the seasoned salt. Toss to coat then spread into an even layer.

  • Roast the potatoes for 15 minutes, then remove the pan from the oven. Add the bell pepper and onion. Sprinkle with the remaining half teaspoon seasoned salt and the garlic powder. With a large spatula, toss to combine and coat the peppers and onion with the spices and oil. Spread back into an even layer then continue baking the potatoes are tender and the onions are lightly charred 25 to 35 minutes more. Toss again once partway through.

  • When the vegetables are almost done, beat the eggs in a medium bowl. Heat a medium nonstick skillet over medium heat. Add the butter. As soon as it is melted, swirl to coat the pan, reduce the heat to low, and add the eggs. Use a rubber spatula to gently push the edges toward the center of the pan. Let cook, using the spatula to gently and continually move the set eggs toward the center and to break up big clumps, until the eggs look about nearly done but are still too wet to eat. Remove from the heat and continue using the spatula to move them gently until they are cooked but still soft. This entire process will take 3 to 5 minutes. Sprinkle with the kosher salt.

  • To serve, scoop a portion of potatoes and eggs into each bowl. Top with cheese and any other desired toppings.

  • TO STORE: Refrigerate in an airtight container for up to 4 days, ideally without the toppings.
  • TO REHEAT: Warm your breakfast bowl in the microwave until heated through, then add your desired toppings. (If the toppings have been added, I’d remove the avocado before reheating.)
  • TO FREEZE: Freeze individual breakfast bowls in airtight containers without the toppings. They’ll keep in the freezer for up to 2 months.

Serving: 1(of 4)Calories: 418kcalCarbohydrates: 23gProtein: 22gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 401mgPotassium: 770mgFiber: 3gSugar: 4gVitamin A: 1741IUVitamin C: 49mgCalcium: 286mgIron: 3mg

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