Loaded Breakfast Bowl (Printable Version)
Hearty morning bowl with crispy potatoes, eggs, 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:
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 - 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 Hints:
01 -
- Everything cooks on one sheet pan and one skillet, so cleanup is surprisingly minimal
- The crispy potatoes with that paprika and garlic hit are honestly addictive
- You can customize the toppings based on whatever is languishing in your crisper drawer
02 -
- Do not crowd the potatoes on the baking sheet or they will steam instead of getting crispy
- Season the scrambled eggs at the very end, not while they are cooking, to keep them tender
- Let the cheese melt for about a minute before adding cold toppings so everything stays warm
03 -
- Flip the potatoes halfway through roasting for the crispiest results on all sides
- Reserve a tablespoon of bacon fat to cook the eggs for unbeatable flavor