Description
When you want something delicious AND easy for breakfast try this Spicy Potato and Egg Breakfast Bowl.
Preheat Oven to 375 degrees
Bake for 30 minutes or until golden brown.
Ingredients
Scale
- 4–5 cups cubed russet potatoes
- 1–2 eggs per person
- 1 1/2 cup chopped sweet baby bell peppers
- 2 cloves of garlic smashed then diced
- 4 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoons of onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon lightly dried chili pepper
- 1 teaspoon lightly dried basil
- 1 tablespoon spicy brown mustard
Instructions
For the Potatoes and Baby Bell Peppers
- Wash and peel your potatoes
- Dice the potatoes into 1 inch cubes
- Chop your baby bell peppers into about 1 inch pieces
- Mince the garlic
- Toss together in a large bowl
Seasoning Mixture
- Add all the spices, herbs, oil, garlic, and chili peppers together in a bowl
- Whisk until well combined
- Add mixture to the potatoes and bell peppers and toss until thoroughly covered
- Spread on a baking sheet and place in the oven
Notes
Cook your eggs how you like them — I suggest Sunny Side Up so that the yummy yolk can coat the potatoes and combine with all of the roasted goodness and make a delicious sauce.
Plate potatoes and eggs together in a bowl.
Finish with fresh parsley and a couple dashes of Tapatio or your favorite hot sauce and ENJOY!
- Prep Time: 10 minutes
- Cook Time: 26 minute
- Category: Breakfast
- Cuisine: American
