Description
A vibrant bowl filled with roasted vegetables, scrambled eggs, and avocado, bursting with Southwest flavors.
Ingredients
- 1 cup diced russet potatoes
- 1 medium red bell pepper, diced
- 1 small red onion, diced
- 1 cup canned or roasted green chiles, drained and chopped
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 8 large eggs
- 2 tablespoons milk or dairy-free alternative
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded cheddar cheese or Monterey Jack
- 1/4 cup sour cream or dairy-free alternative
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the diced potatoes, red bell pepper, and red onion with 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of ground cumin, garlic powder, onion powder, 1/4 teaspoon of kosher salt, and black pepper. Toss well.
- Spread the seasoned mixture evenly on a baking sheet and roast for 20 minutes, stirring halfway.
- Whisk the eggs in a bowl with the milk and a pinch of salt until fully combined while the vegetables are roasting.
- Heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium heat and add the chopped green chiles. Sauté for about 2 minutes.
- Pour in the egg mixture and gently scramble, cooking just until the eggs are set. Remove from heat.
- Divide the roasted vegetables among four serving bowls. Top each with scrambled eggs, cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream.
- Garnish with chopped cilantro and serve immediately.
Notes
Customize with your favorite toppings or side dishes for a unique meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southwestern