Loaded Breakfast Bowl (Printable)
Hearty breakfast bowl with crispy roasted potatoes, scrambled eggs, bacon, cheese, and fresh avocado toppings.
# What You'll Need:
→ Potatoes
01 - 3 medium russet potatoes, diced into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - Salt and black pepper to taste
→ Proteins
06 - 6 large eggs
07 - 6 strips bacon, diced
08 - 1/2 cup shredded cheddar cheese
→ Fresh Toppings
09 - 1 ripe avocado, diced
10 - 1/2 cup cherry tomatoes, halved
11 - 1/4 cup green onions, sliced
12 - 2 tablespoons fresh cilantro, chopped
13 - Hot sauce to taste
# How-To Steps:
01 - Preheat your oven to 400°F for roasting the potatoes.
02 - Toss the diced russet potatoes with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
03 - Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 20 to 25 minutes, turning once halfway through, until golden brown and crispy.
04 - While potatoes are roasting, cook the diced bacon in a skillet over medium heat until crispy. Remove with a slotted spoon and drain on paper towels.
05 - In the same skillet, scramble the eggs over medium-low heat until just set. Season with salt and pepper to taste.
06 - Divide the roasted potatoes evenly among four bowls. Top each portion with scrambled eggs, crispy bacon, and shredded cheddar cheese.
07 - Garnish each bowl with diced avocado, cherry tomatoes, green onions, and fresh cilantro. Drizzle with hot sauce if desired and serve immediately.
# Expert Advice:
01 -
- Everything cooks on one pan or in one skillet, which means less cleanup and more coffee time
- The crispy potatoes with creamy avocado and runny eggs hit every texture and flavor craving imaginable
02 -
- Dont crowd the potatoes on the baking sheet or they will steam instead of crisp up. Use two pans if necessary.
- The eggs keep cooking in the bowl, so pull them from the heat when they still look slightly underdone.
03 -
- Cut your potatoes the night before and store them in water to prevent browning, then pat them completely dry before roasting
- Cook extra bacon and keep it in the fridge for a head start on future breakfast bowls