Savory Breakfast Bowl
We’re trading sweet for savory with this incredible Breakfast Bowl! This is more than just a meal—it’s a perfectly balanced, customizable, and unbelievably delicious way to start your morning.
Imagine a base of crispy, savory skillet potatoes layered with tender, sauteed vegetables. On top, you’ll find perfectly soft-boiled eggs with a rich, jammy yolk, creamy slices of avocado, and a sprinkle of tangy feta cheese and spices. Every spoonful is a new combination of textures and flavors that will satisfy your cravings and keep you full all morning.
This bowl is simple enough for a weekday but feels special enough for a lazy weekend brunch. It’s a fantastic way to use up whatever veggies you have in the fridge and make a breakfast that’s as vibrant as it is delicious. You can also add any kind of protein your heart desires to make this your own!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Dish
Ingredients
Skillet Potatoes
- 1 1/2 lbs russet potatoes
- 2 Tbsp butter
- 2 Tbsp olive oil
- pinch of cayenne
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- optional: rosemary, thyme, garlic clove
Veggies
- 2 tsp olive oil
- 1 small clove garlic, minced
- 2 cups spinach
- 1/2 cup cherry or grape tomatoes
Bowl
- 2 to 4 eggs (fried, scrambled, soft boiled, whatever your preference)
- salt and pepper, to taste
- 1/4 – 1/2 avocado, sliced
- sprinkle of feta cheese
- fresh herbs such as parsley, chives, or basil – if desired
- salsa or hot sauce, optional
Instructions
Skillet Potatoes
- Peel and quarter the potatoes. Place prepared quartered potatoes on a microwave-safe plate and zap for 3 1/2-4 1/2 minutes covered with a microwave lid. Insert a knife into the thickest part of the potato, the knife should go through with some resistance. Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day. Just dice the potatoes up into roughly 1/2 inch pieces before you add them to the skillet.
- In a 12-inch skillet or larger, place the butter, olive oil, and is using the rosemary, thyme and 1 smashed garlic clove and cook on medium-high heat.
- Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder and smoked paprika, toss to coat evenly.
- Cook the potatoes for a total of 8-10 minutes, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasoning and adjust to preference.
Veggies
- In a small skillet, heat the olive oil over medium heat. Add garlic; cook 30 seconds. Add spinach and tomatoes; cook, stirring often, until softened, 2-3 minutes.
Bowl
- Cook eggs to your desired preference: fried, scrambled or soft boiled.
- Combine potatoes, spinach, tomatoes, avocado, and egg in a bowl. Season with salt and pepper, to taste. Garnish with feta cheese and herbs, if using.
- You can also sprinkle with everything but the bagel seasoning on top and some dashes of hot sauce or salsa if desired. Serve warm & enjoy!
Keywords: Main Dish, Breakfast, Breakfast Bowl, Eggs
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