Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes
Start your day with a delightful Savory Breakfast Bowl featuring fluffy scrambled eggs, creamy avocado, and roasted baby potatoes. This nutritious breakfast is not only packed with protein but also offers a burst of flavor, making it perfect for any morning routine.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Baking and Cooking
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 avocado, sliced
- 1 cup baby potatoes, halved
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Salt & pepper to taste
- 1 tsp chili powder or paprika
- 1 tbsp chopped green onions (for garnish)
Instructions
- Preheat your oven to 200°C (400°F). Toss the halved baby potatoes with olive oil, salt, pepper, and optional garlic powder in a mixing bowl. Spread them on a baking tray and roast for 20-25 minutes until golden.
- While the potatoes are roasting, whisk together the eggs with salt and pepper in a mixing bowl. Heat a nonstick skillet over medium-low heat and pour in the egg mixture. Cook gently while stirring until soft and fluffy.
- Slice the avocado and halve the cherry tomatoes while the eggs cook.
- To assemble the bowl, layer scrambled eggs at the bottom, followed by roasted potatoes, sliced avocado, and cherry tomatoes. Sprinkle with chili powder and garnish with green onions.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 420mg