Spicy roasted potatoes with a fresh sunny side up egg — just perfect for breakfast. You’ll love how flavorful and easy this Potato & Egg Breakfast Bowl is to make.

Spicy Potato and Egg Breakfast Bowl

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How it usually starts…

I love cooking breakfast for my husband. To me, preparing a meal for someone is an act of love. This breakfast bowl is one of his favorites. You take simple ingredients and combine them together and you get an elevated but EASY meal.

It started like a lot of my recipes start.

I don’t like to waste food and one morning as I was going through the cabinets and fridge I realized that we had some product that needed to be eaten.

So I grabbed everything that needed to be cooked and put them on the counter.  It’s kind of like my version of Chopped ( I LOVE THAT SHOW).

On that day, my ‘basket’ included potatoes, mini bell peppers, garlic, parsley, and eggs. So many combinations of what could be made!

I didn’t want to make hashbrowns.

I didn’t want to make another frittata or omelet.

What could I make that would be just a little different?  Ah-ha! A Potato and Egg Breakfast Bowl.

I love roasted potatoes at breakfast and this recipe takes it up a notch by adding some pretty spicy elements. You can always eliminate the spice if you like things on the milder side. Just stick with the simple ingredients and you’ll still have a delicious meal.

One of my favorite finds in the grocery store has been the Gourmet Garden Lightly Dried Herbs.

OMG! Goodness!

The last a little longer than fresh herbs and are easy to use. I use them all the time in recipes to bump up the flavor. What I love is that the herbs still have all of their flavors, unlike dried herbs that lose their yummy essence with each day that passes.

For the Potato and Egg Breakfast Bowl, I used Basil and  Chili Peppers.

The basil tastes like you just picked it and the chili peppers are spicy, but that good spicy where it sits in your mouth and makes all of your taste buds sing.

Short on time? Ready to get cookin’? Click below to go straight to the recipe.

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The spicy potato and egg breakfast bowl recipe calls for the following ingredients:

• potatoes
• mini organic bell peppers
• fresh garlic cloves
• fresh parsley
• farm fresh eggs
• lightly dried red chili pepper
• salt
• pepper
• olive oil
• granulated garlic
• granulated onion
• Tapatio

A couple of tips for this recipe:

Dice the potatoes into about 1 inch cubes. Consistent sizes cook evenly.

Chop the bell pepper in about 1-inch slices. Because you are roasting them, they tend to shrink. Leaving them a little larger gives you such great flavor and color.

Line your baking sheet with foil or a silicone mat. I prefer the mats because nothing sticks to them. Sometimes the potatoes stick to the foil and you can’t get them off easily.

When you mix the seasonings, mustard, oil, and spices, mix well! The more consistent the mixture, the better it will coat the potatoes.

Serve this with a nice sage based country sausage or oven baked bacon! Yes, please!!

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