Breakfast in a Bowl
Start your day with the ultimate comfort food by diving into this hearty and satisfying "Breakfast in a Bowl." Loaded with crispy roasted potatoes seasoned with smoked paprika, fluffy scrambled eggs, crispy bacon, fresh cherry tomatoes, and nutrient-packed baby spinach, this versatile dish brings all your morning favorites together in one bowl. A creamy, tangy avocado sauce made with sour cream, lemon juice, and a kick of hot sauce ties it all together, making each bite irresistibly flavorful. Perfectly balanced and ready in just 45 minutes, this recipe is ideal for weekend brunches, meal prepping, or a cozy breakfast for two. Packed with vibrant ingredients and customizable to suit your taste, this breakfast bowl is as nourishing as it is delicious!
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Recipe Information
Ingredients
- 2 pcs medium-sized russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 pcs large eggs
- 2 tablespoons milk
- 4 pcs bacon strips
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 1 pcs avocado, peeled and pitted
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 0.5 teaspoons hot sauce
Instructions
Preheat your oven to 400°F (200°C). Wash and dice the potatoes into small cubes, leaving the skin on if preferred.
In a bowl, toss the potatoes with olive oil, smoked paprika, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, flipping halfway through, until crispy and golden brown.
While the potatoes roast, cook the bacon in a skillet over medium heat until crispy, about 3-4 minutes per side. Transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into bite-sized pieces.
In a medium bowl, whisk together the eggs, milk, a pinch of salt, and a pinch of black pepper. Heat a non-stick skillet over medium heat and pour in the egg mixture. Use a spatula to gently scramble the eggs until they are fully cooked but still soft, about 2-3 minutes. Remove from the heat and set aside.
In a small blender or food processor, combine the avocado, sour cream, lemon juice, a pinch of salt, and hot sauce. Blend until smooth to create the avocado sauce. If the sauce is too thick, add 1-2 teaspoons of water to reach your desired consistency.
To assemble the breakfast bowls, divide the roasted potatoes evenly between two bowls. Top each with scrambled eggs, crumbled bacon, cherry tomatoes, and baby spinach. Drizzle the avocado sauce over each bowl.
Serve immediately and enjoy your hearty Breakfast in a Bowl!
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 1464 mg | 64% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 8.9 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 149 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1943 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
