Healthy Breakfast Bowl with Cheese Egg and Potato
These hearty breakfast bowls are filled with roasted potatoes, cheesy eggs and pico de gallo. The ultimate savory breakfast recipe!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 package Garlic Herb Oven Ready Little Potatoes from The Little Potato Company
- 2 tablespoons extra virgin olive oil
- 8 large eggs
- 1/4 cup shredded cheese
- 4 servings Pico de Gallo (or store-bought salsa)
- 1 avocado (thinly sliced)
- scallions (optional garnish)
- salt and pepper (to taste)
Instructions
- 1
Tear back plastic film on Oven Ready package and remove seasoning pack. Add oil, half of seasoning pack, and stir. Roast, uncovered, for 30 minutes.
- 2
While potatoes are roasting, prepare Pico de Gallo in a medium bowl; set aside.
- 3
About 5 minutes before the potatoes are done roasting, begin the cheesy eggs. To start, whisk together the eggs in a medium bowl and add in a pinch of salt and pepper to taste, plus a tablespoon of water. Whisk well.
- 4
Pre-heat a medium skillet over medium heat and spray with cooking spray. Add eggs and cook gently over medium heat, stirring frequently with a rubber spatula, for about 2-3 minutes. When eggs look about done, sprinkle in cheese; remove from heat.
- 5
To assemble, divide roasted potatoes between four bowls then top each bowl with equal parts cheesy eggs, pico de Gallo and sliced avocado. Garnish with scallions if you wish.