Bacon and Egg Breakfast Bowls

• 8 oz bacon, diced
• 4 large eggs
• 2 cups baby potatoes, halved
• 1/2 cup diced onion
• 1/4 cup diced bell pepper
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt to taste
• Black pepper to taste
• 2 tbsp chopped fresh parsley
• Optional: hot sauce

Steps

1. 1 Preheat oven to 400°F. Toss potatoes with 1 tbsp olive oil, paprika, and garlic powder. Roast for 20 minutes.
2. 2 In a skillet over medium heat, cook bacon until crispy. Remove and drain on paper towels.
3. 3 In the same skillet, add remaining olive oil, then sauté onion and bell pepper until softened.
4. 4 In a separate bowl, scramble eggs with a pinch of salt and pepper. Add to skillet and cook until just set.
5. 5 Divide roasted potatoes between four bowls. Top with scrambled eggs, crispy bacon, and a sprinkle of parsley.
6. 6 Serve immediately with optional hot sauce on the side.

Equipment

• Skillet
• Baking sheet
• Mixing bowl

Variations

• Add sautéed spinach for extra greens.
• Substitute bacon with turkey bacon for a lighter option.

Substitutions

• If you're out of bell peppers, use zucchini or mushrooms instead.

Pairings

• Fresh orange juice
• Whole grain toast

Nutrition

Tips

• For a smoky kick, use smoked paprika.
• Feel free to swap baby potatoes with sweet potatoes for a twist.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to retain moisture.

Freezing: Freezes well for up to a month. Thaw overnight in the refrigerator and reheat gently in the oven.

Serving Suggestions

• Serve with a side of fresh fruit salad.
• Pair with a steaming cup of coffee or tea.

FAQ