These Egg Breakfast Bowls are a cozy way to start your day! Packed with fluffy scrambled eggs, fresh veggies, and your choice of toppings, they’re tasty and bright.
Plus, you can mix and match what you like! I often add some cheese or avocado for an extra kick. They are quick to make, so there’s no need to rush for breakfast!
Key Ingredients & Substitutions
Eggs: Eggs are the star of this dish, providing protein and creaminess. If you prefer a dairy-free option, you can use scrambled tofu with similar seasoning to keep the texture satisfying.
Potatoes: Diced potatoes add substance and heartiness. For a quicker option, sweet potatoes or pre-cooked frozen potatoes work well too. Zucchini or cauliflower also make lighter alternatives.
Bell Peppers: Red and yellow peppers add sweetness and color. If they’re not on hand, any other color will do. You could even use hot peppers for a spicy kick!
Greens: Spinach and kale are perfect choices for this bowl. If you don’t have these, consider using arugula or Swiss chard for variety. Even frozen spinach can work in a pinch.
Cheese: Adding cheese like feta or cheddar elevates the dish. If you’re dairy-free, try nutritional yeast for a cheesy flavor without the dairy.
How Do I Make the Perfect Fried Egg?
Frying an egg perfectly can take some practice, but it’s worth the effort! The goal is a runny yolk with fully cooked whites. Here’s how to achieve that:
- Use a non-stick skillet for easy flipping and serving.
- Medium heat works best. Too high, and the edges burn while the yolk stays raw!
- Add a splash of oil or butter before cracking the egg to prevent sticking.
- Once the egg is in, cook for about 3-4 minutes. If you want a more cooked yolk, cover the skillet for a minute to steam the top.
Perfectly fried eggs make your breakfast bowl look beautiful and taste delicious! Enjoy your cooking!
Delicious Egg Breakfast Bowls
Ingredients You’ll Need:
For the Egg Bowl:
- 2 large eggs
- 1/2 cup diced bell peppers (red and yellow)
- 1 cup diced potatoes (about 1 small potato)
- 1 cup sliced mushrooms
- 1 cup fresh spinach or kale leaves
- 1/2 avocado, sliced
- 1 tablespoon olive oil or butter
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10-12 minutes of prep time and another 15-20 minutes for cooking, making the total time approximately 30 minutes. It’s a quick and satisfying breakfast option that’s colorful and full of flavor!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by heating half of the olive oil or butter in a skillet over medium heat. Add the diced potatoes and cook for about 10-12 minutes, stirring occasionally. Keep an eye on them until they’re golden brown and tender. Season with salt and pepper, then set them aside.
2. Cook the Bell Peppers:
In the same skillet, toss in the diced bell peppers. Sauté them for about 4-5 minutes until they soften. Just like before, give a sprinkle of salt and pepper before removing them from the pan and setting them aside.
3. Sauté the Mushrooms:
If the skillet is dry, add a dash more oil, and then add the sliced mushrooms. Cook them until they’re browned and tender, which should take around 5 minutes. Don’t forget to season with salt and pepper. Once done, set aside.
4. Cook the Greens:
Add your spinach or kale to the skillet and sauté just until wilted, about 2-3 minutes. Season lightly with a pinch of salt, remove from the skillet, and set aside.
5. Fry the Eggs:
Using the remaining oil in the skillet, crack the eggs in gently, one at a time. Fry until the whites are set, and the yolks are still runny, about 3-4 minutes. Season with salt, pepper, and red pepper flakes to taste.
6. Assemble the Bowls:
Divide the sautéed potatoes, bell peppers, mushrooms, and greens among two bowls. Top each bowl with a fried egg and arrange the avocado slices on the side for a lovely presentation.
7. Garnish and Serve:
Finish things off by sprinkling some chopped fresh parsley on top and adding extra red pepper flakes if you like a little heat. Serve the bowls immediately while they’re warm and enjoy!
Your hearty and vibrant Egg Breakfast Bowls are ready to delight your taste buds!
Can I Use Different Vegetables?
Absolutely! Feel free to swap out the bell peppers, mushrooms, or greens for your favorites. Zucchini, asparagus, or even cherry tomatoes can make great substitutes. Just adjust the cooking time if needed!
How Can I Make This Recipe Vegetarian or Vegan?
This recipe is already vegetarian! For a vegan version, replace the eggs with scrambled tofu or chickpea flour scramble and use nutritional yeast for extra flavor. You can also add plant-based cheese if you like.
Can I Prep This Ahead of Time?
Yes! You can prep the roasted vegetables and store them in the fridge for up to 3 days. Just warm them up before serving. Fry the eggs fresh for the best texture!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a skillet or microwave. For the best flavor, don’t reheat the avocado; add that fresh again when serving!
