Description
These Loaded Scrambled Egg Bowls are packed with fluffy scrambled eggs, crispy roasted potatoes, sweet bell peppers, creamy avocado, and melted cheddar cheese. A hearty, balanced breakfast that is satisfying, colorful, and perfect for busy mornings or relaxed brunches.
Ingredients
Scale
- 6 large eggs
- 2 medium russet potatoes, diced (about 400 grams)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 large avocado, sliced
- 1 cup shredded cheddar cheese (about 100 grams)
- 2 tablespoons chopped green onions
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment paper.
- In a bowl, whisk the eggs with 1/2 teaspoon salt and black pepper until well combined and slightly frothy.
- Toss diced potatoes and bell peppers with olive oil and remaining 1/2 teaspoon salt. Spread evenly on the sheet pan.
- Roast for 20 to 25 minutes until potatoes are golden and tender.
- Heat a large skillet over medium low heat. Pour in the eggs and cook slowly, gently stirring with a spatula for 5 to 7 minutes until soft and just set.
- Divide roasted potatoes and peppers into 4 bowls. Top with scrambled eggs.
- Sprinkle shredded cheddar cheese over the warm eggs so it melts slightly. Add sliced avocado and chopped green onions. Serve immediately.
Notes
- Cook eggs over medium low heat to keep them soft and creamy.
- Roast potatoes in a single layer to ensure crisp edges.
- Add avocado just before serving for the freshest texture and flavor.
- Store components separately in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 285mg
Keywords: loaded scrambled egg bowls, breakfast bowl, scrambled eggs with potatoes, vegetarian breakfast, easy brunch recipe