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.
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.