Southwest Breakfast Bowl

Restaurant style breakfast bowls at home, so you can brunch everyday!

I personally love brunch. If I’m going to meet my friends over the weekend, we will almost always gather for brunch and enjoy the fancy French toast and a breakfast bowl. With the year we’ve had, we’ve been going out much less, but that’s no excuse for missing out on delicious brunch right from the comfort of your home! As fancy and labor intensive as restaurant foods look, they’re easy to make, and I’ve broken down my personal favorite brunch entree, a cheesy and spicy breakfast bowl. All you need are a few simple ingredients ad you’ll be serving up restaurant style brunch at home in no time!

Very basic ingredients go into making a breakfast bowl

I always use potatoes for the base, because breakfast potatoes are the best! To that You can add any veggies you like, I prefer peppers. Then you need some ingredients to bring in lots of flavor. I love using jalapeños, fresh or canned. My favorite seasoning blend is taco seasoning, but you can easily replace that with some pantry staples. Cheese brings everything together and then you have a nice, perfectly cooked egg to finish things off. I prefer scrambled eggs in my breakfast bowls, but some prefer fried eggs. What do you prefer?

Some steps create better texture and flavor

One trick I use when making breakfast potatoes is to pop the cooked potato sin the freezer. Once they’re chilled, you can sauté them and get some color on them without them becoming a mushy mess. Heat you choice of fat in a pan and add the potatoes. Don’t mix, move or stir for at least 5 minutes, then carefully check to see if the bottom has some color on it. One side of the potatoes getting caramelized and crispy is enough to carry the whole bowl. Then you add the rest of the ingredients. A perfect base holds all the flavors so well. Another tip, and in my opinion a really important one, is to cook the eggs last. The potato has can keep warm easily in a pan, but reheated eggs are a no no. I like scrambling or frying the eggs right before serving.

There are so many variations you can make to your breakfast bowl

I love trying different vegetable combinations in my breakfast bowls. Sometimes I use sweet potatoes, or switch out the potatoes completely for other vegetables to keep my breakfast low carb. You can add your choice of protein, whether it’s meat or beans. Either way, you’ll have a hearty breakfast to get you through your work day, or day full of fun! I’ve listed some variations and tips to make this a low calorie breakfast in the recipe notes below! Some other breakfast recipes to try are my all time favorite Crunchy French Toast and my delicious Veggie Breakfast Sandwiches!

Southwest Breakfast Bowl

Sconce&Scone

This breakfast bowl stars a deliciously cheesy potato hash with eggs to finish it off. Bring restaurant level flavors to your kitchen!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine Tex-Mex, Vegetarian

Servings 3

Ingredients

  

• 3 russet potatoes peeled and diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1/2 onion diced
• 1 jalapeno finely diced
• 1 tbsp taco seasoning
• 1/4 tsp paprika
• salt and black pepper to taste
• 1 cup shredded cheese mozzarella and cheddar blend
• 3 eggs scrambled, poached or fried
• fresh cilantro for garnish

Instructions

 

• Start of by boiling your diced potatoes till par boiled. They'll continue to cook once sautéed so don't fully cook them at this stage. Drain them, place them in a bowl and pop them in your freezer for 10-12 minutes so they cool down.
• In a pan heat 2 tablespoons of butter or oil and add the potatoes. Spread them into a single layer and let them cook on a medium low flame for 5-6 minutes without turning or stirring them. Once the potatoes are golden brown from the bottom, add the chopped peppers and jalapeno and saute for 2-3 minutes. Season with taco seasoning, paprika, salt and black pepper.
• Add the cheese onto the potatoes, lower the flame and cover the pan so the cheese can melt. In a small pan prepare your eggs the way you like them.
• Once the eggs are cooked assemble the bowls. Divide the cheesy potato mixture into 3 bowls, then top with your fried, scrambled or poached eggs. Sprinkle over some taco seasoning and fresh cilantro, and serve warm.

Notes

Substitutions. I sometimes use canned or jarred jalapeños if I don’t have a fresh one on hand.  

If you don’t have taco seasoning, you can use 1/4 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp black pepper, 1/4 tsp cumin, 1/4 tsp onion powder and salt to taste as a replacement. 

Sweet potatoes work great in this, but you can also omit potatoes and use other vegetables. Cauliflower, black beans, corn, broccoli and zucchini are great alternatives for a low carb option. 

You can make this dairy free by omitting the cheese or using a dairy free cheese alternative. 

Tips. Use a cheese blend to add more flavor. 

Use smoked paprika instead of regular paprika for a smokey flavor. 

If you want to make this ahead of time, prepare the potatoes and vegetables. Cook the eggs right before serving. 

Make it low cal. Replace the potatoes with low carb veggies, use low fat cheese (or simply omit it) and top with an egg white scramble! You’ll get all th flavor and less of the calories! 

Add protein like black beans to make this a hearty, filling breakfast. 

 

Keyword Breakfast, egg, potato

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