Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes
Start your day right with the Savory Breakfast Bowl featuring Scrambled Eggs, Avocado & Baby Potatoes—a vibrant and nutritious meal that combines creamy eggs, crispy roasted potatoes, and fresh avocado in one delightful bowl. This dish is not only easy to prepare in under 30 minutes but is also customizable to suit your taste preferences. Perfect for a quick weekday breakfast or a leisurely weekend brunch, this hearty breakfast bowl is packed with protein and healthy fats, making it an ideal way to fuel your day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Baking and frying
- Cuisine: American
Ingredients
Scale
- 23 eggs
- Avocado, sliced
- Cup baby potatoes, halved
- Cup cherry tomatoes, halved
- 1 tbsp olive oil
- Salt & pepper to taste
- Tsp chili powder or paprika
- 1 tbsp chopped green onions
- Garlic powder for potatoes (optional)
Instructions
- Preheat your oven to 200°C (400°F).
- Toss halved baby potatoes with olive oil, salt, pepper, and garlic powder (if using). Roast on a baking tray for 20-25 minutes until golden brown.
- Crack eggs into a mixing bowl and whisk until well combined. Cook in a nonstick pan over medium-low heat until soft and fluffy, seasoning with salt and pepper.
- While the potatoes roast and eggs cook, slice the avocado and halve the cherry tomatoes.
- Assemble by layering scrambled eggs at the bottom of a large bowl, followed by roasted baby potatoes, topped with avocado slices and cherry tomatoes. Garnish with chili powder and chopped green onions.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 370mg