Breakfast Bowl

Enjoy these easy and tasty breakfast bowls with pan-fried potatoes, ground pork sausage, scrambled eggs, and queso quesadilla, all topped with Pico de Gallo, avocado, and tomatos.

Course Breakfast, brunch

Cuisine American

Keyword breakfast bowl recipe, breakfast bowls, how to make a breakfast bowl

Servings servings

Calories 694kcal

Author Beth Pierce

Ingredients

3 medium Yukon Gold potatoes diced
2 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black peppper
¾ lb ground pork sausage
6 large eggs
1 tablespoon cool water
½ cup queso quesadilla cheese
½ small avocado cut into chunks
1 cup Pico de Gallo
8 grape tomatoes or 1 small tomato diced

Instructions

Combine the diced potatoes with 2 tablespoons of olive oil, salt, and freshly ground black pepper. Heat a large skillet over medium heat and add the potatoes. Cook until golden brown and tender.
Meanwhile, brown the pork sausage in a separate skillet over medium heat. Plate the pork sausage and cover it to keep warm. Remove all but a tablespoon of excess fat.
Beat the eggs in a small bowl with a tablespoon of water. Heat the pan over low heat and add the eggs. Using a spatula, move the cooked eggs away from the center of the skillet until all the eggs are cooked scramble style.
Assemble the bowls by dividing the fried potatoes, browned pork sausage, scrambled eggs, and cheese equally. Top with sliced fresh avocado, Pico de Gallo, and halved grape tomatoes.

Notes

Cook the eggs any way you like. I find scrambled eggs the easiest to cook for a group, but this recipe is equally delicious with eggs over easy, sunny side up, poached, and soft-boiled.
If Pico de Gallo is not your thing, try mango salsa, peach salsa, pineapple salsa, or salsa verde.
For aesthetic purposes, brush the avocado wedge or chunks with lime or lemon juice to delay browning.

Nutrition