Breakfast

Cheesy Potato Breakfast Bowls

with Avocado & Chipotle Mayo

30 MIN

$16.99 2 Servings

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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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
¾ lb Potatoes
1 Avocado
1 Bell Pepper
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
2 Tbsps Mayonnaise
2 tsps Chipotle Chile Paste

step-by-step

instructions

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 stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch pieces. 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 pepper 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 cheddar and monterey jack; carefully stir until melted and combined.

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

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, fried eggs, and chipotle mayo. Enjoy!