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Loaded Breakfast Bowls Recipe

American · Main course · 40 min total

A hearty and customizable breakfast bowl packed with scrambled eggs, crispy bacon, roasted potatoes, cheese, and fresh toppings, perfect for a satisfying morning meal.

Ingredients

• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 slices bacon
• 8 large eggs
• 1/4 cup milk
• 2 tbsp butter
• 1 cup shredded cheddar cheese
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 2 green onions, sliced
• Hot sauce (optional)

Instructions

1. Preheat oven to 425°F. Toss potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
2. While potatoes roast, cook bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain, then crumble.
3. In a bowl, whisk eggs with milk. In the same skillet, melt butter over medium-low heat. Pour in eggs and cook, stirring gently, until soft scrambled. Season with salt and pepper.
4. Assemble bowls: divide roasted potatoes among 4 bowls. Top with scrambled eggs, crumbled bacon, shredded cheese, avocado slices, cherry tomatoes, and green onions.
5. Serve immediately with hot sauce if desired.

Tips

• Customize with your favorite toppings like black beans, salsa, or sour cream.
• To save time, use frozen hash browns instead of roasting potatoes.
• Leftover components can be stored separately and reheated.

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