Description
A vibrant and hearty breakfast bowl packed with roasted vegetables, creamy avocado, and fluffy scrambled eggs.
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
- Set the oven to 425°F (220°C) and allow it to fully preheat.
- In a mixing bowl, combine diced potatoes, red bell pepper, and red onion with 1 tablespoon of olive oil and the spices: 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 well to coat the vegetables evenly.
- Spread the vegetable mixture evenly on a baking sheet and roast for 20 minutes, stirring halfway through until they are golden and fork-tender.
- While the vegetables roast, whisk the eggs in a bowl with the milk and a pinch of salt until thoroughly combined.
- Heat the remaining tablespoon of olive oil in a nonstick skillet over medium heat. Add the chopped green chiles and sauté for about 2 minutes.
- Pour in the egg mixture and gently scramble until just set. Remove from heat promptly to prevent overcooking.
- Divide the roasted vegetables among 4 serving bowls. Top each with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream.
- Garnish with the chopped cilantro and present immediately while warm.
Notes
Customize the spice level and ingredients according to your preference. Add beans or proteins for a heartier version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Roasting/Sautéing
- Cuisine: Mexican