Egg breakfast bowls are a tasty way to start your day! Packed with fluffy eggs, fresh veggies, and your choice of toppings, they’re warm and filling.
They’re super easy to make, and you can mix and match all your favorite ingredients. I’m all about adding cheese and avocado to mine—yummy! 🥑
Key Ingredients & Substitutions
Eggs: Large eggs are perfect for this recipe, but if you prefer, you can use medium or even jumbo eggs. For a dairy-free option, just skip any cheese or add a vegan alternative!
Baby Kale: Baby kale is tender and easy to cook, but you can substitute with spinach or regular chopped kale. Just make sure to cook tougher greens a bit longer.
Cherry Tomatoes: Fresh cherry tomatoes add sweetness. If they’re out of season, you can use canned diced tomatoes or skip them altogether for another veggie, like bell peppers.
Avocado: The creamy texture of avocado is great. If you’re in a hurry, consider using guacamole instead, or skip if you’re avoiding calories.
Baby Potatoes: These are flavorful, but you can also use regular potatoes, sweet potatoes, or even frozen hash browns. Just chop them smaller or adjust cooking time.
How Do I Get the Eggs Just Right?
Cooking the eggs to the perfect doneness makes all the difference in your breakfast bowl. For sunny side up eggs, start by cracking them gently into the skillet without breaking the yolk. Here’s how to do it well:
- Heat your skillet over medium heat and add a little oil to prevent sticking.
- Once hot, crack the eggs in carefully. Allow them to cook for 3-4 minutes.
- Cover the skillet for the last minute to help cook the whites thoroughly while keeping the yolk runny.
- Season with salt and pepper before serving.
Practicing this method makes for a tasty, perfectly runny yolk perfect for dipping!
How to Make Delicious Egg Breakfast Bowls
Ingredients You’ll Need:
- 2 large eggs
- 1 cup baby kale or chopped kale
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, sliced
- 1/4 cup red onion, finely diced
- 1 cup baby potatoes, halved or quartered
- 1 tbsp olive oil (divided)
- 1 tsp smoked paprika (for potatoes)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend approximately 10 minutes prepping the ingredients and 20 minutes cooking them, including roasting the potatoes and cooking the eggs. It’s a quick and easy way to kickstart your day!
Step-by-Step Instructions:
1. Roasting the Potatoes:
First, preheat your oven to 400°F (200°C). In a mixing bowl, toss the baby potatoes with half the olive oil, smoked paprika, salt, and pepper, making sure they are well coated. Spread the seasoned potatoes on a baking sheet in a single layer and roast them in the preheated oven for about 20-25 minutes, flipping halfway through, until they become golden and crispy.
2. Sautéing the Kale:
While the potatoes are roasting, heat the remaining olive oil in a skillet over medium heat. Add the baby kale to the skillet and sauté it for about 3-4 minutes or until it wilts down and becomes tender. Season the kale with a pinch of salt, then remove it from the pan and set it aside.
3. Cooking the Eggs:
In the same skillet where you cooked the kale, crack the 2 large eggs gently and cook them sunny side up. Let them cook for about 3-4 minutes, until the whites are set but the yolks are still runny. Season with a little salt and pepper just before you take them off the heat.
4. Assembling the Bowls:
Now it’s time to assemble your breakfast bowls! Start by placing the sautéed kale at the bottom of each bowl. Next, arrange the roasted potatoes, halved cherry tomatoes, diced red onion, and avocado slices around the kale. Finally, gently place the sunny side up eggs in the center of the bowl on top of the kale.
5. Garnishing:
To finish it off, sprinkle some chopped fresh parsley and a bit more black pepper over the top for a pop of color and flavor. Your delicious and nutritious egg breakfast bowl is now ready to serve!
Enjoy your healthy, colorful bowl to fuel your day!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap in your favorite veggies or whatever you have on hand. Bell peppers, spinach, or zucchini would also work well. Just make sure to adjust the cooking times as necessary—softer veggies may require less cooking time.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in the microwave or on the stovetop. Be careful not to overcook the eggs again, as they can become rubbery.
Can I Meal Prep These Breakfast Bowls?
Yes! You can prepare everything in advance. Cook the potatoes and kale, and have the eggs ready to go. Just reheat the veggies and cook the eggs fresh in the morning for the best texture.
What Can I Substitute for Eggs?
If you want to make this bowl egg-free, consider using tofu as a substitute. Scramble firm tofu in a skillet with a little olive oil and seasoning for a similar texture and protein boost!