Cheesy Egg and Potato Breakfast Bowls
Seasoned roasted potatoes topped with soft scrambled eggs, melted cheese, fresh pico de gallo, and creamy avocado. A quick weekday breakfast bowl that comes together in under 35 minutes. Perfect for meal prep or lazy weekend mornings when you want something substantial but don't want to fuss. The combination of warm potatoes and eggs with cool, bright salsa and avocado keeps every bite interesting.
Ingredients
- 1 package garlic and herb oven or grill ready little potatoes
- 2 Tbsp olive oil
- 8 large eggs
- ¼ cup cheese, shredded
- 4 servings pico de gallo, store-bought salsa, or homemadesalsa verde or fresh tomato sauce1:1alternative flavor
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- 1 whole avocado, thinly sliced
- scallions, for garnish(optional)
- salt and pepper
Instructions
- 1
Tear back plastic film on package and remove seasoning pack from potatoes.
- 2
Add oil and half of seasoning pack to potatoes, stir until coated.
- 3
Roast uncovered for 30 minutes.
- 4
While potatoes roast, prepare pico de gallo in a medium bowl and set aside.
- 5
About five minutes before potatoes finish, whisk eggs with salt, pepper, and a tablespoon of water.
- 6
Preheat a medium skillet over medium heat and spray with cooking spray.
- 7
Add eggs and cook gently, stirring frequently with a rubber spatula, for 2 to 3 minutes.
- 8
When eggs are nearly set, sprinkle cheese over top and remove from heat.
- 9
Divide roasted potatoes evenly between four bowls.
- 10
Top each bowl with equal portions of cheesy eggs, pico de gallo, and avocado slices.
- 11
Garnish with scallions if desired.
Tips
Don't overstir the eggs after adding cheese - remove from heat immediately so residual heat melts it gently without becoming rubbery.
Prep your pico de gallo and slice avocado while potatoes roast to minimize assembly time.
For extra flavor, use the second half of the seasoning packet mixed into the eggs instead of discarding it.
Good to Know
Keep cooked bowls in airtight containers in refrigerator for up to 3 days. Cheese and avocado may brown slightly; add fresh avocado slices when reheating if preferred.
Roast potatoes the night before and reheat gently. Prepare pico de gallo up to 4 hours ahead. Slice avocado just before serving to prevent browning. Scramble eggs fresh day-of for best texture.
Serve immediately while potatoes and eggs are still warm. Cool avocado provides nice temperature contrast. Can serve with hot sauce, lime wedges, or additional salsa on the side.
Common Mistakes
Overcook eggs after adding cheese to avoid rubbery texture - remove pan from heat immediately.
Add avocado right before eating to avoid browning.
Don't skip the water in the egg mixture to avoid dry scrambled eggs.
Substitutions
Vegan Options
General Alternatives
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FAQ
Can I use a different type of seasoned potatoes?
Yes. Any small potatoes work; just add your own seasoning blend - garlic, herbs, paprika, or Italian seasoning work well. Toss with oil and your chosen seasonings before roasting. Cooking time remains 30 minutes if potatoes are similarly sized.
What if I don't have pico de gallo?
Use jarred salsa, fresh diced tomatoes with cilantro and lime, or even pickled onions and jalapeños. Anything bright and fresh complements the warm eggs and potatoes. The key is a acidic, fresh element for contrast.
How long can I keep leftovers?
Store cooked bowls in airtight containers up to 3 days. Potatoes and eggs reheat well; reheat gently in microwave or skillet. Avocado browns over time, so add fresh slices when reheating if possible.