Loaded Breakfast Bowl (Printer-friendly)
Eggs, bacon, roasted potatoes, and fresh toppings create a satisfying morning meal packed with protein and flavor.
# 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 freshly ground black pepper to taste
→ Proteins
06 - 6 large eggs
07 - 6 strips bacon, diced into 1/2-inch pieces
08 - 1/2 cup shredded cheddar cheese
→ Fresh Toppings
09 - 1 medium avocado, diced
10 - 1/2 cup cherry tomatoes, halved
11 - 1/4 cup green onions, thinly sliced
12 - 2 tablespoons fresh cilantro, chopped (optional)
13 - Hot sauce to taste
# How-To Guide:
01 - Preheat your oven to 400°F and position a rack in the center position.
02 - In a large bowl, combine the diced potatoes with olive oil, paprika, garlic powder, salt, and pepper. Toss until evenly coated. Spread the potatoes in a single layer on a rimmed baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy-tender.
03 - While the potatoes are roasting, cook the diced bacon in a large skillet over medium heat. Stir occasionally for 6-8 minutes until the bacon is crispy and the fat has rendered. Transfer to a paper towel-lined plate to drain, leaving 1 tablespoon of bacon drippings in the skillet.
04 - In the same skillet with the reserved bacon drippings, whisk the eggs and pour into the pan over medium-low heat. Gently push the eggs across the pan with a spatula, folding them as they set. Cook for 3-4 minutes until just set but still moist. Season with salt and pepper to taste.
05 - Divide the roasted potatoes evenly among four serving bowls. Top each bowl with scrambled eggs, crispy bacon, and shredded cheddar cheese while everything is still hot so the cheese melts slightly.
06 - Garnish each bowl with diced avocado, cherry tomatoes, green onions, and fresh cilantro if using. Pass hot sauce at the table for guests to add according to their preference. Serve immediately while hot.
# Expert Advice:
01 -
- You can customize every single layer to match whatever mood youre in that morning
- The leftovers hold up beautifully for meal prep days when cooking feels impossible
02 -
- Crowding the baking sheet is the fastest way to soggy potatoes so use two pans if needed
- Scrambling eggs too fast makes them rubbery so take your time and keep the heat moderate
03 -
- Cook the bacon ahead of time and reheat it to save morning chaos
- Cut your potatoes into even sized cubes so they all finish roasting together