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Loaded Breakfast Bowl

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A satisfying and customizable breakfast bowl filled with crispy potatoes, soft scrambled eggs, melty cheese, and optional avocado and sausage.

Ingredients

Scale
  • 2 large eggs
  • 1 cup diced potatoes (russet or Yukon gold)
  • 1/4 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
  • 1/4 cup cooked breakfast sausage, chopped (optional)
  • 1/4 avocado, sliced (optional)
  • Salt to taste
  • Freshly ground black pepper to taste
  • Chopped green onions for garnish

Instructions

  1. Heat a tablespoon of oil in a skillet over medium heat.
  2. Add the diced potatoes in a single layer.
  3. Cook without stirring for a couple of minutes so the bottoms get golden, then stir and continue cooking until tender and evenly browned, about 10 minutes total.
  4. Season with a pinch of salt and pepper.
  5. While the potatoes cook, crack the eggs into a bowl and whisk until combined.
  6. Heat a small nonstick pan with a little butter or oil over medium-low.
  7. Pour in the eggs and gently stir as they set, removing from the heat when they are just cooked through but still moist.
  8. Season to taste.
  9. If using cooked breakfast sausage, warm it briefly in the egg pan or the potato skillet.
  10. To assemble, place the cooked potatoes in a bowl.
  11. Top with the scrambled eggs, then sprinkle the shredded cheese so it melts slightly from the residual heat.
  12. Add avocado slices and green onions on top.
  13. Finish with a final pinch of salt and freshly ground pepper.
  14. Serve while hot and enjoy.

Notes

Store leftovers in an airtight container for up to 3 days. Keep avocado separate to preserve its color.

Nutrition

Find it online: https://www.simplefamilydishes.com/loaded-breakfast-bowl/