This Breakfast Bowl Recipe will help you start the day with a smile!
There’s something about a hearty breakfast bowl that helps make each day better. Those heavenly seasoned potatoes topped with scrambled eggs and gooey cheese are what dreams are made of—at least in my house. While it may be a bit too time-consuming for a busy school and work morning, this breakfast bowl recipe is ideal for lazy weekends.
Now, that’s not to say you can’t make this any day of the week. I’m going to give you some of my favorite breakfast secrets to help you enjoy delicious breakfast bowls, even on the busiest days.
The first thing to know is that as good as this recipe is, you can take plenty of shortcuts, especially with the potatoes. I get it; waiting 40 minutes is a long time while the potatoes cook. That’s why I like to make a big batch ahead of time (typically on the weekend) so that I have them ready all week. You can then heat them in a skillet or the microwave, saving all that time while still serving a hearty, hot breakfast.
My next secret is cutting the time in half by using frozen Tater Tots and cooking them in the air fryer for 20 to 25 minutes. While I always prefer my homemade potatoes, the Tater Tots are a good substitute in a pinch.
How To Cook Scrambled Eggs Perfectly
I remember asking a chef at a hotel restaurant a few years ago how they made their scrambled eggs so creamy, totally expecting to hear about all the added ingredients. Nope! The secret is cooking them low and slow, stopping right when they reach the almost cooked, creamy-yet-set state, as they will continue cooking a bit more when removed from the heat. No wonder my eggs always came out dry—I was cooking them quickly on high heat and not stopping until they were completely set.
You’re probably wondering why there is 1/4 cup of milk in this recipe. This is another way to make extra creamy scrambled eggs. When using milk, you can cook them over medium heat, as the milk will help keep your eggs smooth as long as you don’t overcook them. However, I highly recommend using the low and slow method if you are not using milk.
Can I Prep This Ahead?
You already know my make-ahead method for preparing the potatoes. Another tip I’ll share is to mix the eggs, milk, and seasonings the night before and refrigerate them in an airtight container. That way, they are ready to go when you are in the morning. You can also prepare the entire breakfast bowl ahead of time, storing it in an airtight container in the fridge for up to 3 days and popping it into the microwave when ready.
Serving Suggestions
I like to serve Fruit Skewers alongside these breakfast bowls, as they make any meal more fun, especially if you add a yogurt dipping sauce. You can also use any leftover potatoes to make some other meals, such as Ground Beef and Potatoes and Roasted Asparagus and Potatoes. The first gives you additional protein from the ground beef, and the second gives you some vegetables. Either way, your family will love it.
Breakfast Bowl Recipe
Ingredients
- 1 pound russet potatoes diced
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt, divided
- Freshly cracked black pepper
- 2 eggs
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- Ketchup or Worcestershire sauce optional
Instructions
- Preheat the oven to 400°F.
- Toss diced potatoes with olive oil, garlic powder, cayenne pepper, 1/2 the salt, and black pepper. Spread on a baking sheet and roast for 40 minutes, stirring halfway through until golden and crispy.
- In a bowl, whisk together eggs, milk, remaining salt, and pepper.
- Heat a non-stick skillet over medium heat, add eggs, and scramble until just set.
- Divide roasted potatoes and scrambled eggs among two bowls.
- Top each bowl with shredded cheddar cheese and allow it to melt from the heat of the potatoes and eggs.
- Serve each bowl with ketchup or Worcestershire sauce if desired.
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