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Breakfast bowl with scrambled eggs, roasted potatoes, melted cheddar cheese, and ketchup.

Breakfast Bowl Recipe

Lori Mauer
Dive into this comforting Breakfast Bowl recipe! It's packed with crispy roasted potatoes, fluffy eggs, and gooey melted cheddar.
4.60 from 5 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 556 kcal

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.
    Tossing diced russet potatoes with olive oil and spices for a Breakfast Bowl Recipe.
  • In a bowl, whisk together eggs, milk, remaining salt, and pepper.
    Whisked eggs and milk in a bowl for the Breakfast Bowl Recipe.
  • Heat a non-stick skillet over medium heat, add eggs, and scramble until just set.
    Scrambled eggs cooking in a black skillet for a breakfast bowl.
  • 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.
    Two breakfast bowls with roasted potatoes, scrambled eggs, and cheddar cheese.

Nutrition

Calories: 556kcalCarbohydrates: 45gProtein: 25gFat: 32gSaturated Fat: 14gSodium: 746mgFiber: 3g
Keyword Breakfast Bowl
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