Start your morning off right with this Breakfast Bowl. Filling and full of flavor, this is the perfect breakfast. It’s easy to make and very adaptable.
Optional toppings: sliced green onions, sliced jalapeños, minced cilantro, sliced avocado, pico de Gallo
Instructions
Dice the bacon. Add it to a non-stick skillet over medium heat. Cook until crisp. Remove the bacon to a paper towel lined plate. Discard all but about 1 tablespoon of the bacon grease.
1/2 lb bacon
While the bacon is cooking, crack the eggs into a bowl. Add the milk and season with salt and pepper. Whisk the eggs until fully broken up.
12 large eggs, 1 tablespoon milk, Salt and pepper
To the remaining tablespoon of bacon grease, add the whisked eggs. Cook, stirring gently with a spatula. Continue to cook until done, but not fully dry.
To serve, arrange 1/6 of the potatoes in the bottom of 6 bowls. Divide the eggs between the bowls, then top with cheese. Add desired toppings and serve warm.
5 cups breakfast potatoes*, 4 oz shredded cheddar cheese, Optional toppings: sliced green onions, sliced jalapeños, minced cilantro, sliced avocado, pico de Gallo
Notes
*To make the breakfast potatoes, dice 2 pounds of baby red potatoes, then mix with 3 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon black pepper. Cook at 450ºF for about 40 minutes, stirring 2-3 times during the cook time. You can also click to my Breakfast Potatoes post for a printable recipe card and more information.Total time does not include time to make the potatoes.Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include any of the optional toppings.