Cheesy Potato Breakfast Bowls with Avocado & Chipotle Mayo
Breakfast

Cheesy Potato Breakfast Bowls

with Avocado & Chipotle Mayo

30 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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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Cheesy Potato Breakfast Bowls with Avocado & Chipotle Mayo
Title
  • 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
step-by-step
instructions
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.

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 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.

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.
Fry the eggs & serve your dish
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!

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Cheesy Potato Breakfast Bowls

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
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