I need y’all to take a moment to check out my latest breakfast obsession. To be completely honest, I’m not the biggest fan of doing the most when it comes to cooking breakfast. I usually try to create recipes that are pretty straight forward and that gets the job done. My Breakfast Taco Bowls has seriously changed my breakfast game. The prep, cooking, and clean up is ridiculously stress-free.
2 large russet potatoes, chopped
3 tablespoons olive oil
Kosher salt and ground black pepper
6 large eggs, scrambled
1 avocado, sliced
1 cup cherry tomatoes, sliced
1/2 cup green onions, chopped
1/2 cup shredded cheese
Your favorite Salsas and hot sauce
In a large bowl, toss together the potatoes with two tablespoons oil, salt, and pepper. Roast for 25 minutes at 425 F. (I air-fried mines)
Place a large skillet over medium heat and add in one tablespoon of oil. Pour in the scrambled eggs and cook. Use a rubber spatula to push the runny eggs to the center of the pan. Continue to cook for 2-3 minutes or until the eggs are of your personal liking.
In a serving bowl, assemble together with roasted potatoes, scrambled eggs, tomatoes, green onions, cheese, avocado, and salsas/ hot sauce.