Crispy Potatoes, Sautéed Greens & Fluffy Eggs Breakfast Bowl
If you’re looking for a hearty and delicious way to start your day, this breakfast of crispy potatoes, sautéed greens, and fluffy eggs is a winner. It’s the perfect balance of crispy, fresh, and creamy—all in one satisfying bite!
Breakfast is arguably the best meal of the day (I won’t fight you on this, but I will judge anyone who skips it).
And if you’re looking for a meal that’s hearty, satisfying, and ridiculously delicious, this Breakfast Bowl is exactly what you need.
It’s got crispy roasted potatoes, garlicky sautéed greens, and fluffy scrambled eggs— aka the dream team of breakfast ingredients.
The potatoes are crisp on the outside, soft on the inside, and packed with flavor.
The greens add a fresh, slightly garlicky bite that balances everything out. And the eggs? Cooked just right—soft, fluffy, and the perfect finishing touch.
It’s easy to make, packed with flavor, and honestly, it just looks impressive sitting in a bowl.
Whether you’re making this for a slow weekend brunch or a quick weekday pick-me-up, it’s simple, satisfying, and seriously delicious.
Grab a fork and dig in—this is breakfast done right!
Why You’ll Love This Breakfast
✔ Balanced & Nutritious – Protein, fiber, and healthy fats? Check.
✔ Seriously Satisfying – The perfect combo of crispy, creamy, and fresh.
✔ Easy to Customize – Add cheese, avocado, or even bacon to make it your own.
✔ Meal Prep Friendly – Make extra and enjoy it all week.
Ingredients
For the Crispy Potato Wedges:
● 2 medium potatoes, cut into wedges
● 1 tablespoon olive oil
● ½ teaspoon paprika
● ½ teaspoon garlic powder
Salt & pepper, to taste
For the Sautéed Greens:
● 2 cups spinach (or any greens of choice)
● 1 teaspoon olive oil
● 1 clove garlic, minced
● Salt & pepper, to taste
For the Scrambled Eggs:
● 2 large eggs
● 1 tablespoon milk (optional, for extra creaminess)
● ½ tablespoon butter
● Salt & pepper, to taste
● Fresh chives or parsley, for garnish
Instructions
1. Roast the Potatoes
Preheat your oven to 425°F (220°C). Toss the potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
2. Sauté the Greens
While the potatoes cook, heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
Toss in the spinach and sauté for 1-2 minutes, just until wilted. Season with salt and pepper and remove from heat.
3. Make the Fluffy Scrambled Eggs
In a bowl, whisk the eggs with a splash of milk (if using), salt, and pepper. Melt butter in a non-stick pan over low heat.
Pour in the eggs and stir gently with a spatula, cooking until soft and just set. Remove from heat immediately (because overcooked eggs are a crime).
4. Assemble & Serve
Scoop the crispy potatoes into a bowl, add the sautéed greens, and top with fluffy scrambled eggs.
Garnish with chopped chives or parsley. Bonus points if you add a side of hot sauce or a sprinkle of cheese.
Final Thoughts
This Breakfast Bowl is proof that simple ingredients can create incredible flavors.
Whether you’re meal-prepping, looking for a weekend brunch idea, or just want something better than cereal, this bowl has you covered.
FAQs
➤ Can I use sweet potatoes instead?
Yes! Swap in sweet potatoes for a slightly sweeter, nutrient-packed alternative.
➤ What other greens can I use?
Kale, Swiss chard, or arugula work great. Just adjust the cooking time since heartier greens take longer to soften.
➤ Can I make this dairy-free?
Absolutely! Just skip the milk in the eggs and use olive oil instead of butter.
Now go make this bowl—you deserve a breakfast that’s as delicious as you are.
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