Loaded Breakfast Bowl (Printable Version)
Hearty morning bowl with eggs, bacon, crispy potatoes, cheese and fresh avocado toppings.
# 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 (optional)
13 - Hot sauce, to taste
# Directions:
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 happens simultaneously so you are actually eating breakfast instead of standing at the stove for an hour
- Hot crispy potatoes with creamy avocado and salty bacon hits every single craving at once
02 -
- Overcrowding the baking sheet is the number one reason home cooked potatoes never get crispy, use two sheets if necessary
- Scrambling eggs over too high heat makes them rubbery and tough, keep the flame low and be patient with the process
03 -
- Season each component as you cook rather than just at the end because layered seasoning builds depth
- Warm your bowls in the oven for a few minutes before serving so everything stays hot longer