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.

Prep
10 mins
Cook
30 mins
Serves
4
Ingredients
8

Equipment

  • Medium bowl
  • Whisk
  • Medium skillet

Ingredients

  • 1 package A Little Garlic & Herb™ Oven 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

  • 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.

  • Step 2

    While potatoes are roasting, prepare pico de gallo in a medium bowl; set aside.

  • Step 3

    About five minutes before the potatoes are done roasting, begin the cheesy eggs.

  • 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.

  • Step 5

    Pre-heat a medium skillet over medium heat and spray with cooking spray.

  • 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.

  • 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.