Potato Breakfast Bowl for Dinner
Most days, you probably don’t have time for a big breakfast – but you can enjoy breakfast goodness any time of day! A Potato Breakfast Bowl for Dinner offers a savory, oh-so-satisfying meal the whole family will love. The cheesy scrambled eggs go perfectly with seasoned baked potatoes and peppers, and it’s all topped with creamy avocado and a drizzle of ketchup for the kids (and kids at heart).
Servings: 2
Calories: 770kcal
Ingredients
- For the veggies
- 3 cups diced gold potatoes
- 1 cup diced red bell pepper
- ¼ teaspoon smoked paprika
- ⅛ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 1 tablespoon olive oil
- For the scrambled eggs
- 1 tablespoon butter
- 4 eggs
- ¼ cup mild shredded cheddar cheese
- For the toppings
- 1 medium avocado sliced
- 2 tablespoons ketchup
Instructions
- Preheat oven to 425F.
- Dice the potatoes and red bell pepper. Toss with olive oil and spices, then scatter evenly over a baking sheet.
- Bake for approximately 25 minutes until the potatoes are crispy on the outside and the inside yields easily when poked with a fork.
- Whisk the eggs, then cook them in a buttered pan over medium-low heat, stirring gently. Cook the eggs until they’re almost set, then add the shredded cheese and fold until it melts into the scramble.
- Serve eggs over veggie mixture in a bowl. Top with sliced avocado, drizzle with ketchup, and serve.
Nutrition
Calories: 770kcal | Carbohydrates: 81g | Protein: 25g | Fat: 41g | Saturated Fat: 12g | Cholesterol: 357mg | Sodium: 740mg | Potassium: 2329mg | Fiber: 16g | Sugar: 11g | Calcium: 215mg | Iron: 5mg