Description
This hearty Breakfast Bowl features perfectly roasted baby potatoes, sautéed bell peppers and onions, and softly scrambled eggs, all topped with melty cheese, fresh avocado, salsa, and cilantro. It’s a delicious and satisfying meal ideal for starting your day with a balance of textures and flavors.
Ingredients
Vegetables and Potatoes
- 1 pound baby gold potatoes or red potatoes
- 1 medium red bell pepper, 3/4-inch diced
- 1 small yellow or red onion, cut into 3/4 inch cubes
Seasonings and Fats
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoons seasoned salt (such as Lawry’s), divided
- ½ teaspoon garlic powder
- ½ tablespoon unsalted butter (or additional oil)
- ¼ teaspoon kosher salt (plus additional to taste)
Eggs and Dairy
- 8 large eggs
- 1 cup (4 ounces) shredded pepper Jack, Monterey Jack, or sharp cheddar cheese
Toppings
- Prepared salsa or hot sauce
- Chopped fresh cilantro
- Sliced or mashed avocado
Instructions
- Prepare: Place a rack in the center of your oven and preheat it to 400°F. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Season the Potatoes: Put the potatoes in the center of the baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with 1 teaspoon of seasoned salt. Toss carefully to coat the potatoes evenly, then spread them out in an even layer.
- Roast the Potatoes and Vegetables: Bake the potatoes for 15 minutes. Remove the pan and add diced bell pepper and onion. Sprinkle the remaining ½ teaspoon seasoned salt and garlic powder over the vegetables. Use a large spatula to toss everything together, ensuring the peppers and onions are coated with spices and oil. Spread the mixture back into an even layer and continue baking for 25 to 35 minutes, tossing once partway through, until the potatoes are tender and onions are lightly charred.
- Scramble the Eggs: While the vegetables roast, beat the eggs in a medium bowl. Heat a medium nonstick skillet over medium heat and add the butter. Once melted, swirl to coat the pan, reduce the heat to low, and add the beaten eggs. Gently push the edges of the eggs toward the center using a rubber spatula, allowing them to cook softly. Continuously move the eggs toward the center to break up large clumps until eggs are nearly cooked but still slightly wet. Remove from heat and keep gently stirring until the eggs are soft and fully cooked, about 3 to 5 minutes. Season with kosher salt.
- Assemble the Bowl: Scoop roasted potatoes and vegetables into serving bowls. Add the scrambled eggs on top, then sprinkle with shredded cheese. Finish by adding your desired toppings like salsa, chopped fresh cilantro, and sliced or mashed avocado for extra flavor and texture.
Notes
- You can substitute the seasoned salt with a mix of salt, paprika, garlic powder, and onion powder if unavailable.
- For a spicier twist, add jalapeños or a dash of hot sauce to your eggs or potatoes.
- To save time, roast potatoes a day ahead and reheat before assembling.
- Use dairy-free cheese and butter substitutes to make it vegan-friendly.
- Leftover breakfast bowls can be refrigerated and reheated for a quick next-day meal.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
