Cheesy Potato Breakfast Bowls with Avocado & Chipotle Mayo

Cheesy Potato Breakfast Bowls

with Avocado & Chipotle Mayo

30 MIN
$11.99 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at
Learn more at
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Kickstart your day with these flavorful breakfast bowls, which feature roasted peppers and potatoes (coated with smoked paprika, garlic powder, and more) topped with avocado, fried eggs, cheese, and a drizzle of creamy chipotle mayo.

Get Cooking

Dietary Information

  • Nutrition
  • Calories
    600 Cals (est.)
Cheesy Potato Breakfast Bowls with Avocado & Chipotle Mayo
  • 2 Pasture-Raised Eggs
  • 1 Avocado
  • ¾ lb Potatoes
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 4 oz Sweet Peppers
  • 2 Tbsps Mayonnaise
  • 2 tsps Chipotle Chile Paste

Tips from Home Chefs

Prepare the vegetables
1 Prepare the vegetables

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Place in a bowl and drizzle with olive oil; season with salt and pepper. Toss to coat.

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 all but a pinch of the spice blend. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned peppers to the other side of 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 cheese; carefully stir until melted and combined.

Roast & finish the vegetables
Prepare the remaining ingredients
3 Prepare the remaining ingredients
Meanwhile, halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. In a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.
4 Fry the eggs & serve your dish

Once the vegetables have roasted about 15 minutes, 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, pepper, and the remaining spice blend. 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 chipotle mayo. Enjoy!

Fry the eggs & serve your dish
Browse Steps
1 of 4