If you’re craving a hearty start to your day that’s packed with vibrant flavors and textures, then you absolutely must try the Savory Breakfast Bowl with Scrambled Eggs, Avocado & Roasted Baby Potatoes Recipe. This bowl is a celebration of soft, creamy scrambled eggs, perfectly roasted baby potatoes with just the right kick, and fresh avocado slices that bring lusciousness and color. Every bite feels like a warm, satisfying hug that fuels you for whatever comes next in your day.
Ingredients You’ll Need
These ingredients are refreshingly simple, yet each one plays a key role in building the layers of flavor and texture that make this dish so special. From the buttery eggs to the crispy potatoes and creamy avocado, every element combines beautifully.
- Eggs (3): The star protein that creates a silky, fluffy base for the bowl.
- Avocado (1, sliced): Adds creaminess and a fresh, mellow flavor to balance the savory elements.
- Baby potatoes (1 cup, halved): Roasted until golden to bring a crispy, hearty texture.
- Cherry tomatoes (1 cup, halved): Provide juicy bursts of sweetness and a pop of color.
- Olive oil (1 tbsp): Essential for roasting potatoes to crispy perfection.
- Salt & pepper (to taste): Enhances and elevates all the flavors in the bowl.
- Chili powder or paprika (1 tsp): Adds a subtle smoky warmth that makes the dish irresistible.
- Chopped green onions (1 tbsp, for garnish): Bright and fresh, they finish the bowl with a mild crunch and color contrast.
How to Make Savory Breakfast Bowl with Scrambled Eggs, Avocado & Roasted Baby Potatoes Recipe
Step 1: Roast the Baby Potatoes
Begin by preheating your oven to 200°C (400°F) because perfect-roasted baby potatoes require a hot oven. Toss the halved baby potatoes in olive oil, and season with salt and pepper—don’t be shy here. If you love garlic flavor, a sprinkle of garlic powder adds extra depth. Spread them out evenly on a baking sheet, ensuring they have room to crisp up beautifully. Roast for 20 to 25 minutes until they’re golden brown on the edges and tender inside. The aroma at this stage is incredible and sets the tone for your breakfast bowl.
Step 2: Scramble the Eggs
While the potatoes are roasting, whisk your eggs in a bowl until well combined and slightly frothy—that’s the secret to fluffy scrambled eggs. Warm a nonstick pan over medium-low heat and add a small pat of butter or a drizzle of oil if you like. Pour in the eggs and stir gently but constantly. Take your time here; low and slow cooking delivers soft, creamy curds that make every bite delightful. Season with salt and pepper just before finishing to keep the eggs light and perfectly seasoned.
Step 3: Prep the Avocado and Tomatoes
Slice the ripe avocado into smooth, even pieces, and halve the cherry tomatoes to bring some juicy sweetness into the bowl. Lightly season them with a pinch of salt to bring out their natural flavors. The vivid green and red hues add such a fresh vibrancy to the entire bowl, making it as beautiful as it is tasty.
Step 4: Assemble Your Savory Breakfast Bowl with Scrambled Eggs, Avocado & Roasted Baby Potatoes Recipe
Choose your favorite bowl for a cozy, inviting presentation. Layer the creamy scrambled eggs first—they make the perfect base. Next, arrange the golden roasted baby potatoes beside or on top of the eggs for a satisfying crunch. Fan out the avocado slices gently, and nestle the cherry tomatoes alongside. Finally, sprinkle the chili powder or paprika over everything to add a gentle kick and a touch of smokiness. Finish with a scattering of chopped green onions for that extra pop of freshness and color. Your breakfast bowl looks stunning and tastes even better.
How to Serve Savory Breakfast Bowl with Scrambled Eggs, Avocado & Roasted Baby Potatoes Recipe
Garnishes
To elevate your presentation and flavor even further, think beyond green onions. Fresh herbs like cilantro or parsley add brightness. A squeeze of fresh lemon or lime juice on the avocado brings a zesty contrast. For those who enjoy more heat, a dash of hot sauce or a few thin slices of jalapeño can transform this bowl into a flavor-packed feast.
Side Dishes
If you want to serve this bowl as part of a larger breakfast or brunch, consider pairing it with a slice of crusty whole grain toast or a light fruit salad. A cup of freshly brewed coffee or herbal tea complements the savory and creamy elements beautifully, balancing your meal perfectly.
Creative Ways to Present
This Savory Breakfast Bowl with Scrambled Eggs, Avocado & Roasted Baby Potatoes Recipe lends itself beautifully to creative plating. Try layering ingredients in a clear glass jar for a grab-and-go meal, or create multiple smaller bowls for an eye-catching brunch spread. Playing with colorful serving bowls can further lift the whole experience and brighten your morning routine.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the roasted potatoes and scrambled eggs separately in airtight containers in the fridge. Keeping them apart helps maintain their best texture when reheated. Avocado is best left fresh, as it can brown quickly.
Freezing
The roasted baby potatoes freeze quite well, but scrambled eggs don’t always keep their texture after freezing. For best results, freeze only the potatoes in a freezer-safe bag or container. When ready to eat, thaw them overnight in the fridge or reheat directly from frozen at a low temperature.
Reheating
To warm up leftovers, gently reheat the scrambled eggs in a nonstick pan over low heat to prevent toughness. Reheat the roasted potatoes in the oven or an air fryer for a few minutes to restore their crunch. Add fresh avocado slices just before serving, as reheating avocado is not recommended.
FAQs
Can I use other types of potatoes?
Absolutely! While baby potatoes roast quickly and evenly, fingerlings or Yukon Gold work wonderfully too. Just adjust roasting time based on the potato size to ensure they get golden and tender.
What if I don’t like spicy flavors?
You can easily omit the chili powder or paprika. Instead, sprinkle dried herbs like oregano or thyme for a milder, herbaceous twist that still adds aromatic goodness.
How can I make this recipe vegan?
Replace scrambled eggs with tofu scramble seasoned with turmeric and nutritional yeast for color and flavor. Use avocado and roasted potatoes as normal to keep it delicious and satisfying.
Is this recipe suitable for meal prep?
Yes! The roasted baby potatoes and scrambled eggs can be cooked ahead of time and stored separately for up to 3 days. Assemble with fresh avocado and tomatoes just before eating to keep things fresh.
Can I add cheese to the breakfast bowl?
Definitely! A sprinkle of feta, goat cheese, or even sharp cheddar adds a creamy, tangy element that complements the eggs and potatoes perfectly. Just add it at the end for a melty or fresh burst of flavor.
Final Thoughts
The Savory Breakfast Bowl with Scrambled Eggs, Avocado & Roasted Baby Potatoes Recipe is truly a joy to make and even more satisfying to eat. Its combination of creamy, crispy, fresh, and spicy elements creates a balanced meal that feels both indulgent and nourishing. I hope you give it a try soon and enjoy the comforting yet vibrant flavors as much as I do.
Print
Savory Breakfast Bowl with Scrambled Eggs, Avocado & Roasted Baby Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A wholesome and flavorful savory breakfast bowl featuring fluffy scrambled eggs, creamy avocado slices, crispy roasted baby potatoes, and fresh cherry tomatoes. Perfect for a nutritious and satisfying morning meal.
Ingredients
Eggs and Vegetables
- 3 eggs
- 1 avocado, sliced
- 1 cup baby potatoes, halved
- 1 cup cherry tomatoes, halved
Seasonings and Garnish
- 1 tbsp olive oil
- Salt & pepper to taste
- 1 tsp chili powder or paprika
- 1 tbsp chopped green onions (for garnish)
Instructions
- Roast Baby Potatoes: Preheat your oven to 200°C (400°F). Toss the halved baby potatoes with olive oil, salt, pepper, and optional garlic powder. Spread them evenly on a baking sheet and roast for 20–25 minutes until golden brown and crisp on the outside.
- Prepare Scrambled Eggs: While the potatoes roast, whisk the eggs in a bowl. Heat a nonstick pan over medium-low heat and add butter or oil if preferred. Pour in the eggs and gently stir continuously until they form soft, fluffy curds. Season with salt and pepper to taste.
- Prepare Avocado and Tomatoes: Slice the avocado and halved cherry tomatoes. Lightly season them with a pinch of salt and pepper to enhance their flavors.
- Assemble the Bowl: In a serving bowl, start by layering the scrambled eggs. Add the roasted baby potatoes next, followed by the avocado slices and cherry tomatoes. Sprinkle chili powder or paprika over the top and garnish with chopped green onions for a fresh finish.
Notes
- You can add garlic powder to the potatoes for extra flavor.
- Use paprika as a milder alternative to chili powder if you prefer less heat.
- To make it dairy-free, skip the butter when cooking eggs and use olive oil instead.
- Serve immediately for the best texture and flavor.
- Feel free to add other toppings like feta cheese or fresh herbs if desired.
