Country Breakfast Bowls
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4
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Calories
53783 kcal
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Course
Main Course, Breakfast
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Cuisine
Vegetarian, gluten-free
Country Breakfast Bowls
Description
The base of the dish is roasted potato cubes coated in olive oil and seasoned with smoked paprika, garlic powder, salt, and cracked black pepper. Roasting until golden and crispy creates a rustic texture and deep flavor. The eggs are softly scrambled in butter to maintain a creamy and slightly glossy consistency.
Assembly involves combining warm roasted potatoes with fluffy eggs, topping with shredded cheddar cheese that melts slightly and a dollop of salsa to add acidity and freshness. This combination balances savory, smoky, and tangy elements for a satisfying morning meal.
The preparation emphasizes careful cooking of potatoes to achieve crispness and gentle egg scrambling to avoid dryness or overcooking. The recipe is straightforward and scalable for multiple servings.
Ingredients
- 2 lbs russet potato $1.00
- 2 Tbsp olive oil $0.32
- 1 tsp smoked paprika $0.10
- 1/2 tsp garlic powder $0.05
- ¼ tsp salt $0.02
- black pepper $0.03, freshly cracked
- 6 egg $1.40, large
- 2 Tbsp butter $0.26
- 1 cup salsa $1.49
- 1 cup cheddar cheese $0.85, shredded
Instructions
- Preheat the oven to 400ºF. Wash and cut the potatoes into ½-inch cubes.
- For extra protection against the potatoes sticking, line a baking sheet with parchment paper. Otherwise, rub 1 Tbsp of the olive oil over the surface of a large baking sheet. Spread the potatoes out onto the baking sheet. Drizzle the remaining tablespoon of oil over the potatoes, along with the smoked paprika, garlic powder, salt, and pepper. Toss to coat the potatoes in oil and spices.
- Roast the potatoes in the preheated oven for 40-45 minutes, or until they are golden brown and crispy. Stir once half way through roasting.
- When the potatoes are close to being finished, crack the eggs into a large bowl and add a pinch of salt and pepper. Gently whisk the eggs.
- Melt the butter in a large skillet over medium-low heat. When the butter is melted, pour in the eggs. Gently move the eggs around the skillet until they are mostly solid, but still soft and glistening. Be careful not to over cook the eggs at this point because they will cook further when the breakfast bowls are reheated.
- To prepare the bowls, divide the roasted potatoes and scrambled eggs between four freezer safe containers. Add 1/4 cup of salsa to each container then top with about 1/4 cup of shredded cheese.
- Chill the bowls in the refrigerator before transferring to the freezer. Or, leave them in the refrigerator if you plan to eat them within 4-5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 53783 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 537.83kcal | 27% |
| Carbohydrates | 47.65g | 16% |
| Protein | 21.85g | 44% |
| Fat | 29.8g | 46% |
| Sodium | 1006.25mg | 42% |
| Fiber | 4.43g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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