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Make a Healthy Breakfast Bowl for Quick Morning Meals

  • Author: Sarah


Start with pre-prepping as much of the ingredients as you can. Use leftovers for ease of preparation, or make in larger batches, assemble, and freeze in individual sized portions for later use. The only ingredient I don’t recommend prepping in advance is the eggs, frozen cooked eggs can be a little runnier than fresh cooked.


  • 1 medium potato
  • 1/4 yellow onion
  • 1/2 bell pepper
  • 12 tablespoons coconut oil or butter
  • 2 large eggs
  • 2 strips bacon (optional)
  • 1/3 cup shredded cheddar cheese
  • 1 cup spinach
  • 1/2 cup chopped mushrooms (optional)
  • 1/2 avocado


  1. Start with washing and dicing the onion, potato, and peppers. Heat up a skillet with about a tablespoon of coconut oil or butter. Fry the potatoes and onions together on medium low, until the onions are transcluscent and the potatoes are mostly soft. Up the heat to about a medium heat and add the peppers, and mushrooms if you want. Cook until the potatoes are browning, and the peppers are wilted and have a bit of a scorched look to them.
  2. Pull the potatoes and co off the heat and transfer to a warming dish, keep warm in your oven on low heat (150F) while you prep the rest of the bowl.
  3. If you want sausage or bacon with your breakfast bowl, start cooking those on the side in a smaller skillet.
  4. Add more oil to the pan and bring back to temperature. Add your eggs and cook them according to your preferences. I like scrambled, so I whisk up the eggs in a bowl with salt and pepper and paprika. Then I pour it into the pan and add shredded cheese and spinach, while cooking the eggs. Cook until all ingredients and eggs are done. If you are using bean or pea sprouts as part of your breakfast bowl, cook them up with the eggs as well.
  5. Assemble your breakfast bowl with the potato mixture on the bottom, then your eggs and whatever else you added. Top with bacon or sausage if using. Then add your other fresh garnishes like sprouts, microgreens, salsa, and avocado.
  6. Serve hot, with hot sauce, dill sauce, or sour cream on the side if desired.

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