Description
A flavorful and filling breakfast bowl combining hearty ingredients like potatoes, eggs, and avocados with zesty green chiles and spices.
Ingredients
Scale
- 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
- Set the oven to 425°F (220°C) and let it preheat completely.
- In a mixing bowl, combine the diced potatoes, red bell pepper, and red onion. Add 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, ground cumin, garlic powder, onion powder, 1/4 teaspoon of kosher salt, and black pepper. Toss everything well to coat the vegetables.
- Spread the vegetable mixture evenly on a baking sheet. Roast for 20 minutes, stirring halfway, until the vegetables are golden and fork-tender.
- While the vegetables are roasting, whisk together the eggs, milk, and a pinch of salt in a bowl until well combined.
- Heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the chopped green chiles and sauté for 2 minutes. Pour in the egg mixture and gently scramble until just set. Remove from heat promptly to avoid overcooking.
- Divide the roasted vegetables among 4 serving bowls. Top each bowl with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream. Garnish with chopped cilantro.
- Serve immediately while warm, optionally with warm tortillas or tortilla chips on the side.
Notes
For a spicier kick, add more chili powder or diced jalapeños. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Roasting and Scrambling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 300mg