This Breakfast Bowl recipe has been a go-to of mine for a while now. I love making it on the weekends for our family or prepping it ahead of time to eat all week. With school back in session and busy mornings, I want something that’s essentially ready to go. I want to heat something up and go!
This recipe is really SO simple, and I love that it uses up whatever we have on hand. So feel free to modify it based on what you have at home! For example, I prefer scrambled eggs, but the rest of my family likes a fried egg. Just do what you prefer! You could also switch up the vegetables, add some cheese, toss in leftover meat (taco meat is great!), or even add a little salsa or hot sauce. The best part is just using what you have and making what you like. There really isn’t a right or wrong way to make these breakfast bowls, which is one of the reasons I keep coming back to them.
I especially like this recipe because of the potato base. For whatever reason, I don’t like eating plain eggs. I love a breakfast potato, but I don’t have time during the week to cut and prep them. So if I make a bunch ahead of time, it makes assembling the bowls so easy! I can portion everything into containers, pop one in the microwave in the morning, and breakfast is ready in just a few minutes.
This is a great way to make sure we’re actually eating a filling breakfast instead of grabbing something random on the way out the door.
The last thing I want to mention is the aioli. I’ve shared this recipe before, but it’s my go-to recipe that I use for our sheet pan fajitas and Korean beef bowls. It’s seriously the best! The creamy, flavorful aioli really takes these breakfast bowls to the next level and makes all of the simple ingredients taste even better. If you haven’t tried it, you absolutely need to! I always like having a batch in the fridge because there are so many ways to use it.
Whether you’re making these for a weekend family breakfast or prepping them for a busy week ahead, these bowls are an easy, filling, and delicious option. Make them your own, use up what you have, and enjoy having breakfast ready to go!
Breakfast Bowl Recipe
Ingredients
Ingredients:
- 6-8 yellow potatoes diced
- 2 sweet potatoes diced
- 1 diced pepper any color
- 1/2 onion diced
- 3 Tbs avocado oil
- 2 tsp Kinders “The Blend” just a mix of salt, pepper and garlic powder
- 8 eggs
Aioli
- 1/2 cup mayo
- 2 Tbsp sriracha
- 1/3 of a lemon for the juice
- 1 tsp honey
- 1 tsp water to thin
- Whisk everything in a bowl.
Toppings:
- cheese
- green onion
- cilantro
- aioli
- sour cream
- salsa
Instructions
- Start by preheating the oven to 400 degrees.
- Put the diced potatoes, pepper, and onion on a baking sheet lined with parchment paper.
- Top with the oil and seasoning, then toss to combine.
- Bake for about 25 minutes and broil for 2-3 minutes at the end to crisp them up.
- Towards the end of the potatoes’ baking time, scramble and cook the 8 eggs.
- Once done, assemble the potatoes, scrambled eggs and any toppings you like. ENJOY!!
