Description
This Loaded Breakfast Bowl is a hearty and satisfying way to start your day, packed with crispy potatoes, scrambled eggs, savory bacon or sausage, fresh veggies, and melty cheese. Fully customizable, it’s perfect for meal prep or weekend brunches—comforting, filling, and absolutely delicious.
Ingredients
Scale
Potatoes & Veggies
- 2 cups diced potatoes (Yukon gold or russet)
- 2 tablespoons olive oil
- ½ cup diced bell peppers
- ¼ cup diced onion
Eggs & Dairy
- 4 large eggs
- ¼ cup milk or cream
- ½ cup shredded cheddar or pepper jack cheese
Protein
- 4 slices cooked bacon or ½ lb breakfast sausage (crumbled)
Toppings & Garnishes
- ½ avocado, sliced
- 2 tablespoons chopped green onions or cilantro
- Salt and black pepper to taste
- Hot sauce or salsa for serving (optional)
Instructions
- Cook the Potatoes: In a skillet over medium heat, heat olive oil and add the diced potatoes. Cook, stirring occasionally, for 10–12 minutes until golden and crispy. Season with salt and black pepper. Remove the potatoes from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add diced onions and bell peppers. Sauté over medium heat until softened, about 3–4 minutes.
- Scramble the Eggs: In a bowl, whisk together the eggs and milk or cream until well combined. Pour the mixture into the skillet and gently scramble the eggs until just set but still moist.
- Assemble the Bowls: Layer the crispy potatoes as the base, then add scrambled eggs, sautéed veggies, shredded cheese, and cooked bacon or crumbled sausage on top.
- Add Toppings: Garnish with avocado slices and sprinkle chopped green onions or cilantro over the top. Drizzle with hot sauce or a spoonful of salsa if desired.
- Serve Warm: Serve immediately while warm and enjoy a hearty, flavorful breakfast bowl.
Notes
- Swap bacon or sausage for plant-based alternatives to make it vegetarian.
- Add black beans, sautéed spinach, or leftover roasted vegetables to diversify flavors and nutrition.
- Perfect for prepping in containers and reheating throughout the week for easy breakfasts.
