Cheesy Potato Breakfast Bowls with Avocado & Basil Pesto
Breakfast

Cheesy Potato Breakfast Bowls

with Avocado & Basil Pesto

35 MIN
$11.99 2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Kickstart your day with these delightful breakfast bowls, which feature roasted bell pepper and potatoes (finished with melty fontina) topped with avocado, fried eggs, and a drizzle of bright basil pesto.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Cheesy Potato Breakfast Bowls with Avocado & Basil Pesto
Title
  • 2 Pasture-Raised Eggs
  • ¾ lb Potatoes
  • 3 Tbsps Basil Pesto
  • 1 Avocado
  • 1 Bell Pepper
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 2 oz Fontina Cheese
  • 1 oz Sliced Roasted Red Peppers
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Place in a bowl and drizzle with olive oil; season with salt and pepper. Toss to coat. Grate the fontina on the large side of a box grater. Roughly chop the roasted peppers. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper.
Roast & finish the vegetables
2 Roast & finish the vegetables
Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat. Arrange in an even layer. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned bell pepper to the sheet pan. Return to the oven and roast 8 to 10 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Immediately top with the grated fontina and chopped roasted peppers; carefully stir until combined and the cheese is melted.
Fry the eggs & serve your dish
3 Fry the eggs & serve your dish

Once the pepper starts roasting, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished vegetables topped with the seasoned avocado and fried eggs. Drizzle with the pesto. Enjoy!

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Cheesy Potato Breakfast Bowls

Prepare the ingredients
1 Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Place in a bowl and drizzle with olive oil; season with salt and pepper. Toss to coat. Grate the fontina on the large side of a box grater. Roughly chop the roasted peppers. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper.
2 Roast & finish the vegetables
Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat. Arrange in an even layer. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned bell pepper to the sheet pan. Return to the oven and roast 8 to 10 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Immediately top with the grated fontina and chopped roasted peppers; carefully stir until combined and the cheese is melted.
Roast & finish the vegetables
Fry the eggs & serve your dish
3 Fry the eggs & serve your dish

Once the pepper starts roasting, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished vegetables topped with the seasoned avocado and fried eggs. Drizzle with the pesto. Enjoy!

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