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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- Slice the avocado and cherry tomatoes; lightly season them.
- 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