Loaded Breakfast Bowl (Printable View)
Hearty bowl packed with eggs, crispy potatoes, bacon, cheese and fresh toppings. Perfect for fueling your morning.
# What You'll Need:
→ 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
# How-To Steps:
01 - Preheat oven to 400°F.
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 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.
# Expert Advice:
01 -
- Everything cooks on one sheet pan and one skillet, meaning minimal cleanup maximum flavor
- Each person can customize their toppings so picky eaters and adventurous eaters all leave happy
02 -
- Dont crowd your baking sheet or the potatoes will steam instead of crisp up, use two sheets if needed
- Scramble eggs gently and remove them from heat while they still look slightly underdone since they keep cooking
03 -
- Slice potatoes into uniform cubes so everything finishes roasting at the same time
- Warm your plates in the oven for two minutes so the bowl stays hot longer