Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes
Kickstart your day with this Savory Breakfast Bowl featuring Scrambled Eggs, Avocado, and Baby Potatoes. This nourishing dish combines fluffy scrambled eggs with perfectly roasted baby potatoes, creamy avocado slices, and juicy cherry tomatoes. A sprinkle of chili powder and fresh green onions adds a delightful kick to elevate the flavors. Perfect for busy weekdays or relaxed weekends, this breakfast bowl is visually appealing and satisfying enough to keep you energized throughout the day. With its versatility, feel free to customize it with your favorite vegetables or spices!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Baking & Frying
- Cuisine: American
Ingredients
Scale
- 23 eggs
- 1 avocado, sliced
- 1 cup baby potatoes, halved
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Salt & pepper to taste
- 1 tsp chili powder or paprika
- 1 tbsp chopped green onions (for garnish)
Instructions
- Preheat your oven to 200°C (400°F). Toss halved baby potatoes with olive oil, salt, pepper, and optional garlic powder in a mixing bowl. Spread evenly on a baking tray and roast for 20-25 minutes until golden brown.
- Crack eggs into a mixing bowl and whisk until combined. Heat a nonstick pan over medium-low heat, add a touch of oil if desired, then pour in the whisked eggs. Stir gently until soft and fluffy; season with salt and pepper.
- While the potatoes roast, slice the avocado and halve the cherry tomatoes. Lightly season both with salt.
- Assemble your bowl by layering scrambled eggs first, then adding roasted potatoes, avocado slices, and cherry tomatoes on top. Sprinkle with chili powder and garnish with chopped green onions.
Nutrition
- Serving Size: 1 breakfast bowl (approximately 350g)
- Calories: 476
- Sugar: 2g
- Sodium: 405mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 19g
- Cholesterol: 186mg