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).
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.
Recipe Courtesy of Have A Plant.
