Are you looking for a satisfying, protein-packed breakfast to fuel your busy mornings? This breakfast bowl combines the comfort of scrambled eggs, the heartiness of roasted potatoes, the gooey goodness of cheese, and the savory bite of chopped chicken. It’s a balanced meal that’s easy to prepare and endlessly customizable!
The Ingredients
This breakfast bowl features eggs, red potatoes, cheese and chicken breast, and provides a powerhouse of nutrients to fuel your morning. Here’s why each ingredient plays a key role in a well-balanced meal:
Eggs: Rich in high-quality protein, they help keep you full and support muscle repair. They’re also loaded with choline, which is essential for brain function, and B vitamins, which aid in energy metabolism.
Red Potatoes: Red potatoes provide a steady source of complex carbohydrates (starch), ensuring long-lasting energy without the crash that comes with refined grains. They also contain fiber, which supports gut health and satiation, and potassium, an essential electrolyte that helps maintain proper muscle function and hydration. Including starchy foods as part of your balanced breakfast provides satiation during the and immediately after the meal while fiber helps to keep you feeling satisfied until lunchtime.
Cheese: A sprinkle of cheese not only adds creaminess and flavor but also supplies calcium for strong bones and teeth. It’s also a good source of protein and fat, which help with satiety and nutrient absorption. Choosing a high-quality cheese in moderation can enhance both the texture and nutritional value of your breakfast.
Chicken: Adding chicken to your breakfast bowl ensures you’re getting an extra dose of lean protein, which is crucial for muscle maintenance, blood sugar balance, and extended satiation. It’s also rich in iron and B vitamins, which contribute to sustained energy levels and overall vitality.
Meal Prepping Your Breakfast Bowl
One of the best ways to stay on track with a nutritious breakfast is to meal prep ahead of time.
Batch-cooking red potatoes and chicken at the start of the week can save time and make assembling your breakfast bowls a breeze. Roast or air-fry the potatoes and cook seasoned chicken breasts in bulk, then pre-portion the ingredients into glass containers for an easy grab-and-go meal. With some smart meal planning, you could use the roasted chicken in multiple ways throughout the week – chopped in your breakfast, atop a salad at lunch or for the protein portion of your balanced plate at dinner.
For the eggs, it’s best to scramble them fresh in the morning or the night before—or at most, two days in advance to prevent them from getting runny. Simply reheat your bowl and add the eggs when ready to eat.
If you want to freeze these bowls for later, leave the eggs out and add them fresh when serving.
To make things even easier, you can use frozen roasted potatoes or pre-cooked frozen breaded chicken breasts for a quick assembly, just take an extra look at the ingredient list to make sure the product you chose uses high quality ingredients. With a little planning, you’ll have a hearty, protein-packed breakfast ready in minutes, keeping you fueled all week long!
Modifications
Vegetarian Option Replace the chicken with black beans or tofu for a plant-based protein boost!
Lower Carb Option Swap the potatoes for cauliflower rice to cut down on carbohydrates while keeping the bowl flavorful.
Dairy-free Use a dairy-free cheese alternative or skip the cheese altogether and add a dollop of guacamole for creaminess.
Low Fat Replace whole eggs with liquid egg whites to cut down on total fat.
Add Vegetables Make this meal even more nutritious by adding roasted or sautéed vegetables.
Use Chicken Sausage Links Replace the chopped chicken with chopped chicken sausage links or patties.
Hearty Breakfast Potato Scramble Bowl
Equipment
- Skillet for the eggs, Cast Iron skillet for the potatoes
- Oven-safe Glass Dish or Rimmed Baking Sheet
Ingredients
For The Chicken Bites
- 4 boneless, skinless chicken breast, fat trimmed off OR pre-prepared frozen chicken breasts
- 2 tbsp avocado oil
- 1 tbsp garlic salt
- 2 tsp ground black pepper
- 2 tsp paprika
For The Roasted Potatoes
- 3 lb red potatoes, cut into bite sized chunks OR use pre-prepared frozen cut potatoes or hash browns
- 3 tbps avocado oil add more as needed to prevent overdrying
- 2 tsp garlic salt
- 1 tsp paprika
- 1 tsp ground black pepper
For The Bowls
- scrambled eggs Add one or two eggs per bowl
- reduced fat shredded cheddar cheese or cheese of choice Add 1/4 cup of cheese per bowl
- green onion, diced
Instructions
For The Chicken Bites
- Preheat the oven to 400℉ OR if using pre-prepared chicken, warm according to the directions on the package.
- Place the chicken breasts in a glass baking dish. Sprinkle seasoning on both sides of the chicken breast and drizzle with oil, gently rubbing both the seasoning and oil into the chicken.
- Cover with foil and bake for about 30 minutes, depending on thickness of the chicken breast or until a meat thermometer reads 165℉ in the thickest part of the chicken breast.
- Remove from the baking dish to a cutting board and chop. Portion into individual glass storage containers and keep in the refrigerator or freezer.
For The Roasted Red Potatoes
- Preheat the oven to 400℉ and place the chopped potatoes in a cast iron skillet or on a roasting pan OR if using frozen potatoes, follow the package directions.
- Drizzle the potatoes with the oil and add seasoning. Gently toss to combine and spread evenly in the skillet/pan.
- Roast the potatoes for about 30 minutes or until they are tender and golden brown. Use a fork to carefully test for doneness. Drizzle with additional oil as needed to prevent the potatoes from overdrying while baking.
For The Bowls
- Place 3 - 4 ounces of chopped chicken in a glass meal prep bowl. Top it with 1/3 cup of roasted potatoes.
- If you are ready to eat the bowl immediately, add the cheese, egg and green onion. Stir to combine enjoy!
- If you are assembling your bowls to freeze for later, add the potatoes and chicken, cover, label with the name of this recipe and date and place in the freezer. If you are assembling for meals this week, add the potatoes, chicken, shredded cheese, and green onion, and cover and place in the fridge. *If you are making this for the next couple of days, you can add the scrambled egg and keep it in the fridge, but I don't recommend bulk cooking scrambled eggs for an entire week because they lose their texture the longer they sit in the refrigerator.