Hearty Breakfast Potato Scramble Bowl
This breakfast combines the comfort of scrambled eggs, the heartiness of roasted potatoes, the gooey goodness of cheese and the savory bite of chopped chicken. Perfect for meal prep, it's a balanced meal that's endlessly customizable.
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.