Loaded Breakfast Bowl (Printable Version)
A hearty morning bowl with eggs, crispy potatoes, bacon, cheese and fresh toppings for a energizing start.
# Ingredient List:
→ Potatoes
01 - 3 medium russet potatoes, diced
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
→ Toppings
09 - 1 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
# Step-by-Step Instructions:
01 - Preheat oven to 400°F for roasting the potatoes.
02 - Toss diced potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, turning once, until golden and crispy.
03 - While potatoes roast, cook diced bacon in a skillet over medium heat until crispy. Remove with a slotted spoon and drain on paper towels.
04 - In the same skillet, scramble the eggs over medium-low heat until just set. Season with salt and pepper.
05 - Divide roasted potatoes among four bowls. Top each with scrambled eggs, crispy bacon, and shredded cheddar cheese.
06 - Add diced avocado, cherry tomatoes, green onions, and cilantro. Drizzle with hot sauce if desired.
07 - Serve immediately while hot.
# Tips from hearthlykitchen:
01 -
- Its like a weekend brunch that you can meal prep for the whole week
- Customizable toppings mean you never get bored of the same combination
02 -
- Cutting the potatoes into similar sized pieces is the difference between evenly cooked bites and some that are raw while others burn
- Patting the potatoes dry with a paper towel before tossing with oil helps them crisp up instead of steam
03 -
- Use a rimmed baking sheet for the potatoes so oil doesnt drip into your oven
- Crack your eggs into a separate bowl first to catch any shell pieces before scrambling