(18 votes, average: 3.39 out of 5)
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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.
Ingredients
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Preparation
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.
While potatoes are roasting, prepare pico de gallo in a medium bowl; set aside.
About five 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.
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 to 3 minutes. When eggs look about done, sprinkle in cheese and remove from heat.
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.