Description
A warm and flavorful bowl featuring roasted potatoes, peppers, scrambled eggs, and fresh toppings, perfect for breakfast, lunch, or dinner.
Ingredients
- 1 cup diced russet potatoes
- 1 medium red bell pepper, diced
- 1 small red onion, diced
- 1 cup canned or roasted green chiles, drained and chopped
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 8 large eggs
- 2 tablespoons milk or dairy-free alternative
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded cheddar cheese or Monterey Jack (dairy-free cheese for vegan)
- 1/4 cup sour cream or dairy-free alternative
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
Instructions
- Preheat oven to 425°F (220°C).
- In a mixing bowl, combine diced potatoes, red bell pepper, and red onion with 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, garlic powder, onion powder, 1/4 teaspoon kosher salt, and black pepper. Toss to coat.
- Spread the mixture on a baking sheet and roast for 20 minutes, stirring halfway through, until golden and fork-tender.
- While the vegetables roast, whisk together the eggs with milk and a pinch of salt.
- Heat remaining olive oil in a nonstick skillet over medium heat. Sauté chopped green chiles for 2 minutes, then pour in the egg mixture and scramble until just set.
- Divide the roasted vegetables among 4 bowls. Top each with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream. Garnish with cilantro.
- Serve immediately while warm, with optional warm tortillas or tortilla chips on the side.
Notes
For a crisp finish, place the roasted veggies under the broiler for 1–2 minutes.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Roasting and Scrambling
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 400mg
Keywords: bowl, breakfast, southwestern, quick meal, hearty