Description
These Creamy Potato Breakfast Bowls are hearty, comforting, and packed with flavor — featuring crispy potatoes, scrambled eggs, creamy cheese sauce, and your favorite breakfast toppings. A perfect make-ahead or weekend brunch dish that everyone will love!
Ingredients
- 4 medium russet potatoes, peeled and diced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 4 large eggs
- 1/4 cup milk
- 2 tbsp butter
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream or Greek yogurt
- 2 green onions, chopped
- 4 slices bacon, cooked and crumbled (optional)
- Hot sauce, for serving (optional)
Instructions
- Cook the Potatoes: Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, salt, pepper, paprika, and garlic powder. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crisp.
- Prepare the Eggs: In a bowl, whisk together eggs and milk. Melt butter in a skillet over medium heat and cook eggs slowly, stirring, until soft and creamy. Remove from heat.
- Make the Creamy Sauce: In a small saucepan, heat sour cream (or Greek yogurt) and shredded cheddar over low heat, stirring until smooth and melted. Add a splash of milk if needed to thin.
- Assemble the Bowls: Divide roasted potatoes among 4 bowls. Top with scrambled eggs, drizzle with creamy cheese sauce, and sprinkle with crumbled bacon and green onions.
- Finish with an optional dollop of sour cream or drizzle of hot sauce.
- Serve warm and enjoy the cozy, creamy goodness!
Notes
- Substitute the bacon with turkey bacon, sausage, or sautéed mushrooms for variety.
- Make it vegetarian by skipping the meat and adding spinach or roasted bell peppers.
- To save time, use pre-cooked hash browns or leftover roasted potatoes.
- Great for meal prep — store components separately and assemble fresh before eating.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast or Brunch
- Method: Roasted and Stovetop
- Cuisine: American