Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes

The Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes is the perfect way to kickstart your day. This bowl combines creamy scrambled eggs, tender roasted baby potatoes, and fresh avocado for a delightful mix of flavors and textures. It’s not only high in protein but also versatile enough for breakfast, brunch, or even a light dinner. Plus, it’s quick to prepare, making it ideal for busy mornings or lazy weekends.

Why You’ll Love This Recipe

• Quick & Easy: This recipe takes just 30 minutes from start to finish, perfect for those hectic mornings.
• Flavor Packed: Each bowl is bursting with flavor thanks to the roasted potatoes, creamy avocado, and a sprinkle of chili powder.
• Healthy Ingredients: High in protein and healthy fats, this breakfast bowl will keep you full and satisfied.
• Customizable: Feel free to add your favorite toppings or ingredients based on what you have on hand.
• Single Serving: Perfectly portioned for one, so no leftovers to worry about!

Tools and Preparation

To prepare your savory breakfast bowl, you’ll need some essential kitchen tools. Having the right equipment can make your cooking experience smoother.

Essential Tools and Equipment

• Nonstick pan
• Whisk
• Baking sheet
• Mixing bowl

Importance of Each Tool

• Nonstick pan: Ensures that your scrambled eggs cook evenly without sticking.
• Whisk: Helps achieve fluffy scrambled eggs by incorporating air into the mixture.
• Baking sheet: Ideal for roasting baby potatoes evenly.
• Mixing bowl: Useful for combining ingredients before cooking.

Ingredients

For the Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes, you will need:

For the Bowl

• 3 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)

Optional:
* Garlic powder for potatoes

How to Make Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes

Step 1: Roast the Potatoes

• Preheat your oven to 200C (400F).
• Toss halved baby potatoes in a mixing bowl with olive oil, salt, pepper, and optional garlic powder.
• Spread them out on a baking sheet and roast for 20–25 minutes until golden brown and crispy.

Step 2: Scramble the Eggs

• In another mixing bowl, whisk together the eggs until well combined.
• Heat a nonstick pan over medium-low heat. Add a touch of butter or oil if desired.
• Pour in the eggs and gently stir with a spatula until soft and fluffy. Season with salt and pepper.

Step 3: Prep the Rest

• Slice the avocado and cherry tomatoes. Lightly season them with salt to enhance their flavor.

Step 4: Assemble the Bowl

• In a serving bowl, layer the scrambled eggs first.
• Next, add the roasted baby potatoes followed by slices of avocado and cherry tomatoes.
• Finally, sprinkle with chili powder and garnish with chopped green onions.

Enjoy your delicious Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes!

How to Serve Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes

Serving a Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes can transform your breakfast into a delightful experience. Here are some creative ways to present this vibrant dish.

Classic Presentation

• Use a deep bowl to layer the ingredients for an eye-catching display.
• Garnish with extra green onions or a sprinkle of chili powder on top for added flavor.

Family Style

• Serve in a large bowl and let everyone help themselves.
• Provide extra toppings like salsa or hot sauce on the side for customization.

On-the-Go Option

• Pack individual portions into meal prep containers for easy transport.
• Include a small container of dressing or sauce to drizzle right before eating.

Brunch Platter

• Pair the breakfast bowl with fresh fruit or yogurt for a complete brunch spread.
• Add some whole grain toast on the side for extra sustenance.

How to Perfect Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes

To enhance your Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes, consider these helpful tips.

• Choose ripe avocados: Ripe avocados have a creamy texture that elevates the dish’s overall flavor.
• Use fresh eggs: Fresh eggs yield fluffier scrambled eggs that are more flavorful and appealing.
• Season potatoes well: Don’t skip the salt and pepper; seasoning helps bring out the natural flavors of the baby potatoes.
• Cook eggs slowly: Low and slow cooking results in soft, fluffy scrambled eggs without browning.
• Experiment with spices: Try different spices like cumin or smoked paprika to add unique flavors to your breakfast bowl.
• Add protein options: For added nutrition, consider adding cooked bacon, sausage, or chickpeas alongside the main ingredients.

Best Side Dishes for Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes

A few well-chosen side dishes can complement your Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes beautifully. Here are some delicious options to consider.

1. Fresh Fruit Salad: A mix of seasonal fruits adds sweetness and freshness.
2. Greek Yogurt Parfait: Layered yogurt with granola and berries provides creaminess and crunch.
3. Whole Grain Toast: Toast topped with butter or avocado makes a hearty addition.
4. Smoothie: A green smoothie packed with spinach and banana offers quick nutrients.
5. Sauteed Spinach: Lightly sautéed spinach adds color and enhances your iron intake.
6. Baked Beans: A side of beans makes for a filling option rich in protein and fiber.

Common Mistakes to Avoid

When making your Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes, it’s easy to make some common mistakes. Here are a few to watch out for:

• Overcooking the Eggs: Cooking eggs too long can lead to a rubbery texture. Keep the heat low and stir gently for fluffy results.
• Skipping Seasoning: Failing to season your ingredients can leave the dish bland. Always add salt and pepper to both the eggs and potatoes before cooking.
• Not Roasting Potatoes Properly: Undercooked potatoes can disrupt the dish’s texture. Ensure they are golden brown by roasting them at the right temperature for enough time.
• Improper Storage: Storing your breakfast bowl incorrectly can affect taste and quality. Use airtight containers in the fridge and consume within 3 days for best flavor.
• Ignoring Fresh Ingredients: Using stale or overripe vegetables can ruin your bowl. Always select fresh avocados and tomatoes for optimal taste.

Refrigerator Storage

• Store your breakfast bowl in an airtight container.
• It will last in the refrigerator for up to 3 days.
• Keep scrambled eggs separate from other components if possible.

Freezing Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes

• This dish is not ideal for freezing due to avocado’s texture change.
• If necessary, freeze potatoes and eggs separately in airtight containers.
• Consume frozen components within 1 month for best results.

Reheating Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes

• Oven: Preheat to 180C (350F) and warm in an oven-safe dish for about 10-15 minutes.
• Microwave: Heat in short bursts of 30 seconds, stirring in between until warmed through.
• Stovetop: Reheat on medium-low heat, stirring occasionally until hot, adding a splash of water if needed to prevent sticking.

Frequently Asked Questions

Can I customize my Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes?

You can easily add or swap ingredients like different vegetables or proteins such as sausage or tofu to suit your taste preferences.

How do I choose ripe avocados for my breakfast bowl?

Look for avocados that yield slightly when pressed gently. They should feel firm but not hard.

What can I serve with my Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes?

You could pair it with whole-grain toast or a side of fresh fruit for a balanced meal.

How do I know when my baby potatoes are done roasting?

They should be golden brown on the outside and fork-tender inside. This usually takes about 20-25 minutes at 200C (400F).

Can I make this recipe ahead of time?

Yes! You can prepare all components ahead of time and assemble them just before serving for maximum freshness.

Final Thoughts

This Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes is not only delicious but also versatile. Feel free to customize it with your favorite toppings or sides. It’s a hearty way to start your day, ensuring you stay full and satisfied!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes

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• Author: Vanessa
• Total Time: 30 minutes
• Yield: Serves 1

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Description

Start your day off right with a Savory Breakfast Bowl featuring Scrambled Eggs, Avocado, and Baby Potatoes. This nutritious meal combines fluffy scrambled eggs with crispy roasted baby potatoes and creamy avocado, creating a delightful harmony of flavors and textures. It’s packed with protein and healthy fats, making it an excellent choice for breakfast, brunch, or even a light dinner. Quick to prepare in just 30 minutes, this dish is perfect for busy mornings or leisurely weekends. Customize it to your liking by adding your favorite toppings or ingredients for a truly personalized experience.

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Ingredients

Scale 1x2x3x

• 3 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)

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Instructions

1. Preheat the oven to 200C (400F). Toss halved baby potatoes in olive oil, salt, pepper, and optional garlic powder. Spread on a baking sheet and roast for 20–25 minutes until golden brown.
2. Whisk eggs in a bowl. Heat a nonstick pan over medium-low heat; add butter or oil if desired. Pour in the eggs and gently stir until soft and fluffy; season with salt and pepper.
3. Slice the avocado and cherry tomatoes; lightly season them.
4. In a serving bowl, layer scrambled eggs first, followed by roasted potatoes, avocado slices, and cherry tomatoes. Sprinkle with chili powder and garnish with green onions.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking and Scrambling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 530
• Sugar: 3g
• Sodium: 450mg
• Fat: 32g
• Saturated Fat: 6g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 7g
• Protein: 22g
• Cholesterol: 550mg