A wholesome breakfast bowl featuring sautéed potatoes and vegetables, topped with perfectly cooked eggs—for a satisfying start to your day.
Why You’ll Love This Recipe
- Balanced: protein, veggies, and carbs in one bowl.
- Adaptable—you can change toppings as you like.
- Ideal for meal prep or weekend brunch.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Eggs
- Potatoes (baby or diced)
- Zucchini, cherry tomatoes
- Spinach or kale
- Olive oil, salt, pepper, garlic powder, fresh herbs
directions
- Pan‑fry potatoes with oil, salt, pepper until golden. Add zucchini and spinach, cook until just wilted.
- Sauté tomatoes separately until softened.
- Fry eggs to preference (sunny‑side, over‑easy, etc.).
- Assemble bowls with potato‑veg base, top with tomatoes and eggs. Season with herbs and pepper.
Servings and timing
- Servings: 2
- Prep: 10 minutes
- Cook: 15 minutes
- Total: 25 minutes
Variations
- Add cheese—feta, cheddar, or Parmesan.
- Use sweet potatoes or regular potatoes.
- Include avocado, bacon, or sausage for variety.
storage/reheating
- Store potato‑veg base up to 4 days without eggs.
- Reheat in skillet or microwave, top with fresh cooked eggs.
FAQs
Can I meal‑prep this?
Yes—prepare the base ahead; cook eggs when serving.
Can I omit potatoes?
Yes—use cauliflower rice or quinoa instead.
What herbs work best?
Parsley, chives, or cilantro complement nicely.
Can I make it vegan?
Use tofu scramble in place of eggs.
Can I freeze?
Freeze potato‑veg base in portions up to 2 months; thaw before reheating.
How can I keep eggs runny?
Cook eggs gently; serve immediately.
Can I substitute spinach?
Yes—kale, arugula, or swiss chard work well.
Is it high‑protein?
A single egg has ~6 g of protein; add more eggs or cheese to boost.
Can it be spicy?
Yes—add chili flakes or hot sauce.
Can I use canned vegetables?
Yes—drain well to avoid soggy texture.
Conclusion
This savory breakfast bowl is a nutritious, filling, and flexible way to start your day. Mix and match toppings to keep it fresh and delicious.
PrintSavory Breakfast Bowl with Eggs
A wholesome breakfast bowl featuring sautéed potatoes and vegetables, topped with perfectly cooked eggs—for a satisfying start to your day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 eggs
- 2 cups diced potatoes (baby or regular)
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 2 cups spinach or kale
- 2 tbsp olive oil
- Salt, pepper, garlic powder to taste
- Fresh herbs (parsley, chives, or cilantro) for garnish
Instructions
- Heat 1 tbsp olive oil in a skillet over medium heat. Add diced potatoes, season with salt, pepper, and garlic powder, and cook until golden, about 8–10 minutes.
- Add sliced zucchini and spinach or kale to the pan and cook until just wilted, about 2–3 minutes.
- In a separate small pan, sauté cherry tomatoes in the remaining oil until softened, about 2 minutes.
- Cook eggs to your preference (sunny-side up, over-easy, etc.).
- Assemble bowls: divide potato-vegetable mix between two bowls, top each with sautéed tomatoes and two eggs.
- Season with extra salt and pepper, sprinkle with fresh herbs, and serve immediately.
Notes
- You can add cheese like feta, cheddar, or Parmesan for extra flavor.
- Sweet potatoes work well instead of regular potatoes for a nutrient boost.
- Add toppings such as avocado, bacon, or sausage for added richness.
- Prepare the potato-vegetable base ahead of time and reheat before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 185mg