Loaded Breakfast Bowl

Loaded breakfast bowls remind me of a chilly morning when I wanted something hearty and satisfying because I needed the energy to get through a long day. I cooked up crispy bacon, roasted potatoes, scrambled eggs, and sautéed peppers, then topped it all with shredded cheese and fresh herbs. The combination was warm, cheesy, and absolutely delicious.

Since then, this recipe has been a weekend favorite because it’s easy to customize, packed with flavor, and keeps everyone full. Every bite delivers a perfect mix of textures and tastes.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Baby potatoes – Roasted until tender and crispy
• Bacon – Adds a smoky, savory crunch
• Eggs – Scrambled fluffy for the perfect protein
• Bell peppers – Sautéed for sweetness and color
• Onion – Enhances the flavor of the veggies
• Cheddar cheese – Melts perfectly over the warm ingredients
• Olive oil – For roasting and cooking vegetables
• Fresh herbs – For a bright, fresh finish
• Salt and pepper – To season everything just right
• Tools You’ll Need
• Baking sheet – For roasting the potatoes
• Skillet – To cook bacon, eggs, and peppers
• Mixing bowl – To whisk the eggs
• Knife – For chopping vegetables and herbs
• Cutting board – To prep all ingredients
• Large bowl – To assemble your loaded breakfast bowl

Instructions

Step 1

I start by preheating the oven to 400°F and roasting halved baby potatoes with olive oil, salt, and pepper for 25 minutes until golden.

Step 2

While the potatoes roast, I cook bacon in a skillet until crispy, then set it aside on paper towels to drain.

Step 3

I sauté chopped onions and bell peppers in the same skillet with a little oil until softened and slightly caramelized.

Step 4

I whisk eggs with salt and pepper, then scramble them gently in a clean skillet until fluffy.

Step 5

I chop the cooked bacon into bite-sized pieces.

Step 6

I assemble the bowl with roasted potatoes, scrambled eggs, peppers, and bacon, then sprinkle shredded cheddar cheese over the top.

Step 7

I finish with a garnish of fresh herbs and serve warm.

Tips

I sometimes add avocado slices or a drizzle of hot sauce for an extra kick. For a healthier version, use turkey bacon or swap the cheese for a lighter variety. You can also add black beans for extra protein.

Ways to Serve

This bowl is perfect for breakfast or brunch, but it also works great as a breakfast-for-dinner option. Serve it with toast or fresh fruit on the side for a complete meal.

Frequently Asked Questions

Can I make loaded breakfast bowls ahead of time?

Yes, prep the ingredients and store them separately. Reheat and assemble when ready to eat.

Can I make it vegetarian?

Absolutely, skip the bacon and add roasted mushrooms or plant-based alternatives.

Can I use different cheeses?

Yes, try Monterey Jack, pepper jack, or even feta for a different flavor twist.

See You in the Kitchen

I hope you try this loaded breakfast bowl because it’s hearty, customizable, and bursting with flavor. It’s the perfect way to start your day with a satisfying meal!

Happy Cooking!

Print