Paleo Loaded Breakfast Bowls
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This is the breakfast of champions. Loaded with eggs, bell peppers, onion, jalapeño, bacon, salsa, and seasoned roasted potatoes, this dish is sure to keep you feeling full and energized all morning.
Chocked full of protein and healthy fat
What you eat for breakfast can set the entire tone for your day. Studies have shown that a breakfast high in protein and fat keeps your blood sugar more stable throughout the day and helps to prevent mid-day energy crashes. I have found this to be the case in my own day, and I now only eat breakfasts high in protein and fat and will occasionally include a small serving of a whole-food carbohydrate such as a sweet potato or red potato.
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How to Make these Breakfast Bowls
Take advantage of multiple cooking methods to prepare these bowls. We use the oven to roast to roast the spiced potatoes and prepare the bacon and veggies in a large frying pan.
Prep Your Space
For this recipe, you will need:
1 mixing bowl
a sheet pan and parchment paper
1 large frying pan
Servings:
This recipe makes 4 breakfast bowls.
Ingredients:
4-6 red potatoes, diced (about 2 cups worth)
2 Tablespoons avocado oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
8 slices nitrate-free bacon, cut into bite-sized pieces
1 Tablespoon ghee
1 red onion, diced
1 red bell pepper, diced
1 jalapeno, diced
8 eggs
1 cup salsa (I love this brand)
2 avocados, diced
optional: green onion, chopped
Directions:
Preheat the oven to 425 degrees F.
Cover your sheet pan with parchment paper and lightly spray with a natural cooking spray.
Wash and dice the red potatoes and transfer them to a bowl. Add the avocado oil, salt, pepper, garlic powder, onion powder, and smoked paprika, and mix until the potatoes are evenly coated with the spices.
Transfer the potatoes to the sheet pan and arrange so they are spread in a single layer.
Roast in the oven for 25-30 minutes, until the potatoes are soft and a little crispy.
While the potatoes are roasting, cook the diced bacon in the skillet until it is crispy. Then, transfer the bacon to a plate covered with a paper towel to soak up some of the bacon fat.
Use 1-2 Tablespoons of the leftover bacon fat or ghee to cook the red onion, bell pepper, and jalapeño in the same skillet. Cook over medium heat until the vegetables are soft. Remove from the skillet.
Lastly, cook the eggs over medium heat. It’s up to you if you’d like your eggs runny, scrambled, etc.
Once everything is done cooking and roasting, prepare your bowls. Add the roasted spiced potatoes, bacon, veggies, eggs, salsa, and diced avocado. Season with a little more salt and pepper to taste, and top with green onion.
Notes:
I like to cut the bacon into bite-sized pieces before cooking, but it is not required. You can also cook the bacon as strips and crumble after it is cooked.
Nutrition:
Calories: 560 | Total Fat: 39 g | Total Carb: 33 g | Protein: 23 g | Fiber: 9 g | Sugar: 8 g
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