These hearty breakfast bowls are filled with roasted potatoes, cheesy eggs, and pico de gallo. The ultimate savory breakfast recipe!
Notes:
Time Saving Tip: Roast the potatoes at the beginning of the week then reheat in the microwave for quick breakfast bowl assembly during the week.
Equipment
- Medium bowl
- Whisk
- Medium skillet
- 1 package A Little Garlic & Herb™ Roast or Grill Ready Little Potatoes
- 2 Tbsp olive oil
- 8 large eggs
- 1/4 cup cheese, shredded
- 4 servings pico de gallo or store-bought salsa
- 1 avocado thinly sliced
- (For garnish) scallions
- (To taste) salt and pepper
Instructions
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Step 1
Tear back plastic film on package and remove seasoning pack. Add oil, half of seasoning pack, and stir. Roast, uncovered, for 30 minutes.
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Step 2
While potatoes are roasting, prepare pico de gallo in a medium bowl; set aside.
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Step 3
About five minutes before the potatoes are done roasting, begin the cheesy eggs.
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Step 4
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.
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Step 5
Pre-heat a medium skillet over medium heat and spray with cooking spray.
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Step 6
Add eggs and cook gently over medium heat, stirring frequently with a rubber spatula, for about 2 to 3 minutes. When eggs look about done, sprinkle in cheese and remove from heat.
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Step 7
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.
