Loaded Breakfast Bowl (Printable version)

A satisfying morning bowl with roasted potatoes, eggs, crispy bacon, cheese and fresh avocado toppings.

# What you 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 make it:

01 - Preheat oven to 400°F for roasting potatoes.
02 - Toss diced potatoes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
03 - Spread seasoned potatoes on a baking sheet and roast for 20-25 minutes, turning once, until golden and crispy.
04 - Cook diced bacon in a skillet over medium heat until crispy. Remove with slotted spoon and drain on paper towels.
05 - In the same skillet, scramble eggs over medium-low heat until just set. Season with salt and pepper.
06 - Divide roasted potatoes among four bowls. Top each with scrambled eggs, crispy bacon, and shredded cheddar cheese.
07 - Add diced avocado, cherry tomatoes, green onions, and cilantro. Drizzle with hot sauce if desired. Serve immediately.

# Expert tips:

01 -
  • Everything cooks on one sheet pan and one skillet, making cleanup surprisingly manageable for such a hearty meal
  • The combination of textures, from crispy potatoes to creamy avocado, keeps every bite interesting
  • It is easily customizable for different dietary preferences while still feeling indulgent and satisfying
02 -
  • Dicing potatoes into similar sized chunks is crucial because uneven pieces will cook at different rates, leaving some undercooked while others burn
  • Scrambling eggs over medium-low heat prevents them from becoming rubbery, which is a mistake I made countless times before learning patience pays off
03 -
  • Pat your diced potatoes dry with paper towels before tossing with oil and spices, as excess moisture prevents proper crisping
  • Grate your own cheddar from a block instead of using pre-shredded cheese, which melts better and has superior flavor

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