Start your day on a high note with this Savory Breakfast Bowl with Roasted Potatoes, Scrambled Eggs & Avocado—a wholesome, hearty, and flavor-packed dish that combines everything you love about breakfast in one bowl. This power-packed morning meal brings together crispy roasted potatoes, fluffy scrambled eggs, creamy avocado, and a touch of seasoning to create a balanced and satisfying dish. It’s a crowd-pleaser, a meal prep winner, and a go-to for both busy mornings and leisurely brunches.
Breakfast bowls have become a staple in health-conscious and comfort food-loving kitchens alike. They offer the flexibility to customize, the satisfaction of a full meal, and the nutrition needed to keep you going throughout the day. Whether you’re aiming for high-protein, low-carb, or just something downright delicious, this bowl ticks all the boxes. The roasted potatoes give a crispy bite, the scrambled eggs add that warm and fluffy texture, and the avocado brings the creaminess and healthy fats we all adore. With a little seasoning magic, it turns into a complete morning masterpiece.
Ingredients Needed for Savory Breakfast Bowl
• For the Roasted Potatoes:
-
2 cups baby potatoes, halved or quartered
-
1½ tablespoons olive oil
-
½ teaspoon garlic powder
-
½ teaspoon smoked paprika
-
Salt and black pepper, to taste
-
Optional: Fresh rosemary or thyme sprigs
• For the Scrambled Eggs:
-
4 large eggs
-
2 tablespoons whole milk or cream (optional for fluffiness)
-
1 tablespoon unsalted butter
-
Salt and pepper, to taste
• For the Avocado Portion:
-
1 ripe avocado, sliced or mashed
-
Juice of ½ lemon or lime
-
Pinch of sea salt
• Optional Toppings:
-
Crumbled feta cheese or goat cheese
-
Sriracha or hot sauce
-
Chopped fresh herbs (parsley, cilantro, or chives)
-
Microgreens or arugula
Step-by-Step Instructions to Make Savory Breakfast Bowl
Step 1: Roast the Potatoes
-
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
-
In a mixing bowl, toss the halved or quartered baby potatoes with olive oil, garlic powder, paprika, salt, pepper, and herbs (if using). Spread them evenly on the prepared sheet.
-
Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
Step 2: Prepare the Scrambled Eggs
-
Crack the eggs into a bowl, add milk or cream if using, and whisk until fully combined.
-
Heat a non-stick skillet over medium-low heat and melt the butter. Pour in the egg mixture.
-
Stir gently with a spatula in slow folds, scraping from the edges toward the center. Remove from heat while still slightly glossy and soft—carryover heat will finish cooking them perfectly.
Step 3: Assemble the Bowl
-
Slice or mash the avocado and drizzle with fresh lemon or lime juice. Season lightly with sea salt.
-
In a large breakfast bowl, layer the roasted potatoes on one side, scrambled eggs in the center, and avocado on the other.
-
Finish with your favorite toppings—sprinkle feta, drizzle with sriracha, or toss on some microgreens for color and texture.
Variations
• Add Protein: Top your bowl with turkey bacon, smoked salmon, sausage links, or grilled tofu for extra protein.
• Make It Spicy: Incorporate sliced jalapeños or a dash of cayenne pepper in the potatoes.
• Southwestern Style: Add black beans, corn, shredded cheddar, and pico de gallo for a Tex-Mex twist.
• Vegan Version: Use tofu scramble in place of eggs, and avocado oil instead of butter for roasting and scrambling.
COOKING Note
• Use Yukon Gold or baby red potatoes for the best creamy texture with crispy edges when roasted.
• Always roast your potatoes in a single layer to ensure they crisp up evenly and don’t steam.
• For soft scrambled eggs, cook low and slow and pull from the heat while still slightly runny—they’ll continue cooking in the pan.
Serving Suggestions
• Serve with a side of fresh fruit or a green smoothie for a complete breakfast plate.
• Pair with a slice of sourdough toast or a multigrain bagel if you want extra carbs.
• Enjoy with a cup of hot coffee, matcha, or herbal tea to round out the cozy breakfast vibe.
Helpful Tips
• Meal Prep Tip: Roast a big batch of potatoes and keep them in the fridge for up to 4 days—just reheat before serving.
• Eggs Last: Always scramble the eggs last to keep them warm and fluffy at serving time.
• Avocado Storage: If prepping ahead, store avocado slices with lemon juice in an airtight container to prevent browning.
• Balance Your Bowl: Keep a visual balance—⅓ protein, ⅓ carbs, and ⅓ healthy fats for the most satisfying and energizing meal.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Nutritional Information (Per Serving)
• Calories: 410
• Protein: 15g
• Sodium: 420mg
Note: Nutritional values will vary based on added toppings and specific ingredients.
Common Mistakes to Avoid
• Overcrowding the Pan: This causes potatoes to steam instead of roast—use a large baking sheet or two small ones.
• Overcooking Eggs: Pull them off the heat while still soft—they’ll keep cooking off the burner.
• Underseasoning: Both eggs and potatoes benefit from a good sprinkle of salt and pepper. Taste and adjust.
• Skipping the Lemon on Avocado: This little splash of acidity prevents browning and brightens the flavor.
Conclusion
The Savory Breakfast Bowl with Roasted Potatoes, Scrambled Eggs & Avocado is more than just a meal—it’s a morning ritual that brings warmth, nourishment, and delicious simplicity to your day. It’s easily adaptable to different diets and preferences and makes an ideal breakfast, brunch, or even quick dinner. With minimal prep and maximum reward, this bowl will become a favorite in your weekly rotation. Try it once, and you’ll be hooked.
Print
Savory Breakfast Bowl with Roasted Potatoes, Scrambled Eggs & Avocado
- Total Time: 40
Ingredients
Ingredients Needed for Savory Breakfast Bowl
• For the Roasted Potatoes:
-
2 cups baby potatoes, halved or quartered
-
1½ tablespoons olive oil
-
½ teaspoon garlic powder
-
½ teaspoon smoked paprika
-
Salt and black pepper, to taste
-
Optional: Fresh rosemary or thyme sprigs
• For the Scrambled Eggs:
-
4 large eggs
-
2 tablespoons whole milk or cream (optional for fluffiness)
-
1 tablespoon unsalted butter
-
Salt and pepper, to taste
• For the Avocado Portion:
-
1 ripe avocado, sliced or mashed
-
Juice of ½ lemon or lime
-
Pinch of sea salt
• Optional Toppings:
-
Crumbled feta cheese or goat cheese
-
Sriracha or hot sauce
-
Chopped fresh herbs (parsley, cilantro, or chives)
-
Microgreens or arugula
Instructions
Step-by-Step Instructions to Make Savory Breakfast Bowl
Step 1: Roast the Potatoes
-
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
-
In a mixing bowl, toss the halved or quartered baby potatoes with olive oil, garlic powder, paprika, salt, pepper, and herbs (if using). Spread them evenly on the prepared sheet.
-
Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
Step 2: Prepare the Scrambled Eggs
-
Crack the eggs into a bowl, add milk or cream if using, and whisk until fully combined.
-
Heat a non-stick skillet over medium-low heat and melt the butter. Pour in the egg mixture.
-
Stir gently with a spatula in slow folds, scraping from the edges toward the center. Remove from heat while still slightly glossy and soft—carryover heat will finish cooking them perfectly.
Step 3: Assemble the Bowl
-
Slice or mash the avocado and drizzle with fresh lemon or lime juice. Season lightly with sea salt.
-
In a large breakfast bowl, layer the roasted potatoes on one side, scrambled eggs in the center, and avocado on the other.
-
Finish with your favorite toppings—sprinkle feta, drizzle with sriracha, or toss on some microgreens for color and texture.
Notes
COOKING Note
• Use Yukon Gold or baby red potatoes for the best creamy texture with crispy edges when roasted.
• Always roast your potatoes in a single layer to ensure they crisp up evenly and don’t steam.
• For soft scrambled eggs, cook low and slow and pull from the heat while still slightly runny—they’ll continue cooking in the pan.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Calories: 410
- Sodium: 420mg
- Protein: 15g
Frequently Asked Questions (FAQs)
Q: Can I make this breakfast bowl ahead of time?
A: Yes, you can prep the roasted potatoes and store them in the fridge for up to 4 days. Scramble eggs fresh for the best texture. Assemble just before eating.
Q: Can I substitute sweet potatoes for regular potatoes?
A: Absolutely! Sweet potatoes add a natural sweetness and work beautifully in this recipe.
Q: What herbs go best with roasted potatoes?
A: Fresh rosemary, thyme, or parsley work great. Dried Italian seasoning or herbes de Provence are good too.
Q: How do I keep the avocado from turning brown?
A: Toss it in lemon or lime juice and store it in an airtight container if you’re not using it right away.
Q: Is this recipe gluten-free?
A: Yes! All the ingredients are naturally gluten-free. Just check any added toppings or sauces to be sure.
