Breakfast Bowl Recipe

For lunch this week, I made a breakfast bowl. I prepared a large batch of breakfast potatoes and stretched them to last the whole week, creating two different breakfasts with them. This is a classic breakfast bowl that has everything you’d expect from a breakfast taco. You can enjoy it directly in a bowl or add the filling to a corn tortilla for a taco-style meal. Let’s make it!

Breakfast Potatoes Ingredients:

• 2 lb russet potatoes, diced

• 1 green pepper, diced

• 1 red bell pepper, diced

• 1 onion, diced

• 2 Tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp smoked paprika

• ¼ tsp Cajun seasoning

• Salt and pepper to taste

Breakfast Bowl Ingredients:

• Prepared breakfast potatoes (recipe above)

• 8 eggs, scrambled

• Pico de gallo

• 1 can black refried beans

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Directions:

Breakfast Potatoes:

1. Prepare the Ingredients:

   • Preheat your air fryer to 400°F (200°C).

   • Dice the potatoes into ½-inch cubes and chop the red and green bell peppers and onion.

2. Season the Potatoes:

   • Add the diced potatoes, peppers, and onion to a large bowl.

   • Drizzle with olive oil and toss to coat.

   • Season with garlic powder, onion powder, smoked paprika, Cajun seasoning, and salt and pepper to taste.

3. Air Fry the Potatoes:

   • Place the potato mixture in the air fryer basket, being careful not to overcrowd (work in batches if needed).

   • Air fry for 10 minutes, shake the basket, and air fry for another 5 minutes. Repeat shaking and air frying for an additional 5 minutes, or until the potatoes are crispy and golden brown.

     

Assembly:

1. Prepare the Layers:

   • Divide the refried beans evenly among four meal prep containers as the base layer.

   • Add a layer of breakfast potatoes on top.

   • Divide the scrambled eggs among the containers.

2. Garnish:

   • Top each bowl with a generous scoop of pico de gallo.

   • Season with salt, pepper, and everything seasoning as desired.