Ingredients
Vegetables and Potatoes
- 1 pound baby gold potatoes or red potatoes
- 1 medium red bell pepper, 3/4-inch diced
- 1 small yellow or red onion, cut into 3/4 inch cubes
Seasonings and Fats
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoons seasoned salt (such as Lawry’s), divided
- ½ teaspoon garlic powder
- ½ tablespoon unsalted butter (or additional oil)
- ¼ teaspoon kosher salt (plus additional to taste)
Eggs and Dairy
- 8 large eggs
- 1 cup (4 ounces) shredded pepper Jack, Monterey Jack, or sharp cheddar cheese
Toppings
- Prepared salsa or hot sauce
- Chopped fresh cilantro
- Sliced or mashed avocado
Instructions
- Prepare the oven and baking sheet: Place a rack in the center of your oven and preheat it to 400°F. Line a large rimmed baking sheet with parchment paper to ensure easy cleanup.
- Season the potatoes: Place the baby potatoes in the center of the baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with 1 teaspoon of the seasoned salt. Toss well to evenly coat the potatoes with the oil and seasoning, then spread them into a single, even layer.
- Roast potatoes initially: Roast the potatoes in the preheated oven for 15 minutes to start softening them.
- Add vegetables and continue roasting: Remove the pan from the oven and add the diced red bell pepper and cubed onion. Sprinkle the remaining ½ teaspoon of seasoned salt and the garlic powder over the vegetables. Using a large spatula, toss everything together to coat the peppers and onions with oil and seasoning. Spread the mixture back into an even layer on the baking sheet and return to the oven. Continue roasting for an additional 25 to 35 minutes, stirring once midway, until the potatoes are tender and onions are lightly charred.
- Beat and scramble eggs: While the vegetables roast, beat the eggs in a medium bowl until smooth. Heat a medium nonstick skillet over medium heat and add the unsalted butter. Once melted, swirl the butter to coat the pan, reduce heat to low, and pour in the eggs. Gently stir the eggs with a rubber spatula, pushing the edges toward the center and breaking up large curds, cooking slowly until almost fully set but still slightly wet. This should take 3 to 5 minutes. Remove from heat and continue gently stirring until eggs are softly cooked. Season with the kosher salt.
- Assemble the breakfast bowls: Scoop a portion of the roasted potatoes and vegetables into each serving bowl. Add a portion of the soft scrambled eggs on top. Sprinkle with shredded cheese and add any desired toppings like prepared salsa or hot sauce, chopped cilantro, and sliced or mashed avocado. Serve immediately for a warm, delicious breakfast.
Notes
- For a spicier bowl, add more hot sauce or use a sharper cheese variety.
- Red potatoes and baby gold potatoes work equally well; just ensure they are cut small enough to roast evenly.
- You can prepare the roasted vegetable base ahead and reheat before serving.
- Use fresh herbs like cilantro for a bright, fresh contrast in flavor.
- Butter can be substituted with olive oil for dairy-free preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Low Fat
