Description
A warm and comforting breakfast bowl combining crispy potatoes, soft scrambled eggs, sweet peppers, onions, and melted cheese, all cooked in one skillet in about 20 minutes.
Ingredients
Vegetables
- 1/4 cup Bell peppers
- 1/4 cup Onion
- 1 medium Potato (Use Yukon Gold or russets for best results.)
Eggs
- 2 large Eggs (Whisk together with salt and pepper.)
Cheese
- 1/4 cup Cheese (Use cheddar, Monterey Jack, or pepper jack.)
Cooking Essentials
- Salt and pepper to taste
- Olive oil or butter for cooking
Instructions
Preparation
- Start by dicing the bell peppers, onion, and potato.
Cooking
- Heat olive oil or butter in a skillet over medium heat.
- Add the diced potatoes and cook until they are tender and golden brown, about 10-12 minutes.
- Add the bell peppers and onion to the skillet and sauté until they’re soft, about 5 minutes.
- In a separate bowl, whisk the eggs and season with salt and pepper.
- Pour the eggs over the cooked veggies and stir gently to scramble until cooked through.
- Serve the loaded breakfast in a bowl, topped with cheese and your choice of avocado or salsa.
Notes
Serve hot and top with cheese, allowing it to melt before serving. This dish can be adapted with various toppings like avocado, salsa, or yogurt. For portability, roll in a tortilla for a takeout-style breakfast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, brunch
- Cuisine: American