Start your day right with delicious egg breakfast bowls! These bowls are filled with fluffy scrambled eggs, colorful veggies, and your choice of tasty toppings.
They’re super easy to make—just mix, cook, and pile on what you love! I often add a sprinkle of cheese and some salsa for a little kick. Yum! 🥑🍳
Key Ingredients & Substitutions
Eggs: Fresh large eggs are key for a fluffy texture. You can substitute with egg whites if you’re looking to reduce cholesterol or calories. Just keep in mind, the flavor will slightly change!
Potatoes: I prefer using russet potatoes for their starchy goodness, perfect for crisping up. If you want a healthier option, sweet potatoes work great too. They’re naturally sweet and packed with nutrients!
Avocado: A ripe avocado adds creaminess. If avocados are out of season or you’re allergic, try using Greek yogurt or a dollop of sour cream in its place for a different but tasty experience.
Bacon: Crispy bacon adds a wonderful crunch. You can swap for turkey bacon or even skip the meat entirely for a vegetarian option. Smoked tofu is another tasty alternative!
Kale and Mushrooms: These add nutrition and flavor. Don’t have kale? Spinach is a perfect substitute. For mushrooms, any variety you have on hand will work, like button, cremini, or even portobello!
How Do You Get the Perfect Sunny-Side-Up Egg?
Cooking the perfect sunny-side-up egg can be tricky. Here are some tips to nail it:
- Heat your skillet to medium, not high. This ensures the whites cook without the yolk overcooking.
- Add a bit of oil to prevent sticking. You can also cover the pan briefly to help cook the top evenly.
- Cook until the whites are just set but the yolk is still runny; usually takes about 3-4 minutes. Use a spatula to check!
Enjoy these tips and create a delicious Egg Breakfast Bowl that’ll brighten your morning!
How to Make Delicious Egg Breakfast Bowls!
Ingredients You’ll Need:
Basic Ingredients:
- 4 large eggs
- 2 medium potatoes, sliced into rounds
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup cooked bacon, chopped
- 1 cup mushrooms, sliced
- 1 cup kale, chopped
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh herbs (such as basil or parsley), chopped for garnish
Time Needed:
This hearty and nutritious meal takes about 10-15 minutes to prepare and cook. It’s quick enough for a busy morning and perfect for a leisurely weekend brunch!
Step-by-Step Instructions:
1. Cook the Potatoes:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the sliced potatoes. Cook them for about 5-7 minutes per side until they are golden brown and crispy. Make sure to season them with salt and pepper as they cook. When done, remove them from the pan and set aside.
2. Sauté the Vegetables:
Utilizing the same skillet, toss in the mushrooms and chopped kale. Sauté for about 4-5 minutes until the mushrooms become tender and the kale wilts down. Once done, take them off the heat and set aside.
3. Cook the Bacon and Tomatoes:
Now, add the chopped bacon to the pan and cook until it is slightly crispy. Then, toss in the halved cherry tomatoes and cook for an additional 2 minutes until they soften slightly. Remove from heat.
4. Fry the Eggs:
In a separate clean skillet, heat the remaining olive oil over medium heat. Crack the eggs into the pan, cooking them sunny side up until the whites are set but the yolks remain runny (or cooked to your liking). Season them with a touch of salt and pepper.
5. Assemble the Bowls:
It’s time to build your delicious breakfast bowls! Divide the cooked potatoes, sautéed mushrooms and kale, crispy bacon, and tomatoes evenly into serving bowls.
6. Top It Off:
Place one fried egg on top of each bowl. Add the sliced avocado right next to the egg for that creamy goodness!
7. Garnish and Serve:
Sprinkle freshly chopped herbs over the bowls and add some extra cracked black pepper if you wish for a little heat. Serve immediately and enjoy your colorful and hearty Egg Breakfast Bowls!
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! You can use egg whites for a lighter version of this recipe. Just remember that you’ll miss out on some of the rich flavor and creaminess that the yolks provide. You may want to add a bit of extra seasoning to brighten up the taste.
What Can I Substitute for Bacon?
If you’re looking for a substitute, turkey bacon or ham work well. For a vegetarian option, consider using smoked tempeh or mushrooms cooked until crispy for that savory bite!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheat them, consider warming everything gently in a skillet to maintain texture, as microwave heat can make eggs rubbery.
Can I Make This Dish Vegan?
Yes, you can! Substitute scrambled tofu for the eggs, use roasted chickpeas or vegan bacon instead of regular bacon, and replace the dairy products with plant-based alternatives like avocado or cashew cream for creaminess.
