Hearty Breakfast Potato Bowls with Creamy Chipotle Sauce
These breakfast potato bowls are hearty, meal prep friendly, and loaded with smoky roasted potatoes, fluffy eggs, and creamy chipotle sauce
Ingredients
- 1.5-2 lbs Red or Yukon gold Potatoes (cut into bite size pieces)
- 2-3 Tbsp. High heat oil
- 1 tsp. Smoked paprika
- 1/2 tsp. Chili powder
- 1/2 tsp. Cumin
- 1/2 tsp. Garlic powder
- 1/2 tsp. Salt
- 1 Onion (diced)
- 1 Bell Pepper (diced)
- 10 Eggs
- 1/3 Cup Cottage Cheese
- 1/2 Cup Cheese (shredded, cheddar, gouda, pepper jack or your favorite melting cheese)
Easy Chipotle Sauce
- 2 Tbsp Mayo
- 1/2 Cup Greek Yogurt (plain and any percent)
- 1/4-1/2 tsp Chipotle Powder
- 1 Garlic Clove (grated)
- 1/2 Lime (juiced)
- Salt to taste
- 1 Tbsp. Water (to thin the sauce)
Optional Add-ons:
- Sliced Avocado
- Guacamole
- Hot Sauce
- Sour cream
- Salsa or Pico De Gallo
- Jalapeño Slices or pickled jalapeños
- Beans
- Cilantro
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Add the diced potatoes, onion, and bell pepper to the baking sheet. Drizzle over the oil and add the smoked paprika, chili powder, cumin, garlic powder, and salt. Toss everything together until well coated.
- Roast for 30-45 minutes, or until the potatoes are tender and starting to get crispy on the edges. Give them a toss halfway through for even roasting.
- While the potatoes roast, make the chipotle sauce. Add the mayo, Greek yogurt, chipotle powder, grated garlic, lime juice, salt, and water to a food processor. Blend until smooth. Taste and adjust the salt or chipotle powder to your liking. Set aside.
- To make the cottage cheese scrambled eggs, add the eggs and cottage cheese to a blender and blend until smooth and combined. Heat a pat of butter in a skillet over medium-low heat. Pour in the egg mixture and scramble slowly, stirring often. Stir in the shredded cheese just before the eggs are fully set. Season with salt and pepper to taste. Do not overcook, especially if you are planning to reheat the eggs later.
- Build your bowls by adding the roasted potatoes as the base, then top with the scrambled eggs. Add any optional toppings you love - sliced avocado, pico de gallo, jalapeños, sour cream, hot sauce, or fresh cilantro. Drizzle the chipotle sauce over the top and enjoy.
Nutrition
Serving: 1BowlCalories: 567kcalCarbohydrates: 40gProtein: 31gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 448mgSodium: 681mgPotassium: 1063mgFiber: 6gSugar: 6gVitamin A: 2414IUVitamin C: 76mgCalcium: 366mgIron: 4mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.