Savory Breakfast Bowl with Scrambled Eggs, Avocado & Baby Potatoes
Start your day with a nutritious and satisfying Savory Breakfast Bowl featuring Scrambled Eggs, Avocado, and Baby Potatoes. This vibrant dish combines creamy scrambled eggs, crispy roasted baby potatoes, fresh avocado slices, and sweet cherry tomatoes for a delightful mix of flavors and textures. Perfect for breakfast, brunch, or even a light lunch, this bowl is high in protein and packed with healthy fats.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 large eggs
- 1 ripe avocado
- 1 cup baby potatoes, halved
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Salt and 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 halved baby potatoes in olive oil, salt, pepper, and optional garlic powder until coated. Spread on a baking tray and roast for 20-25 minutes until golden.
- In a mixing bowl, whisk together the eggs. Heat a nonstick pan over medium-low heat with a bit of oil. Pour in the eggs and stir gently until soft and fluffy; season with salt and pepper.
- While the eggs cook, slice the avocado and halve the cherry tomatoes. Season lightly with salt.
- Assemble the bowl: layer scrambled eggs at the bottom, top with roasted potatoes, arrange avocado and cherry tomatoes around the edge, sprinkle chili powder or paprika over everything, and garnish with green onions.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 360mg