Make-Ahead Breakfast Potato Bowls {Gluten-Free}
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Meaningful Eats · by Erin Collins

Make-Ahead Breakfast Potato Bowls {Gluten-Free}

NUTRITION · PER SERVING65M COOK
CAL 18%·PRO 36%
CARBS 30G33% OF CAL
3G FIBER0G ADDED4G INTRINSIC22G OTHER4G TOTAL SUGAR
FAT 19G47% OF CAL
6G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy roasted potatoes and vegetables topped with a cooked egg and melted cheese. Make ahead for grab-and-go breakfasts, these bowls are hearty, satisfying, and naturally gluten-free.

mainamericanbowleggsgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 pounds red-skinned potatoes (washed and cut into 1-inch chunks)
  • 1 small or 1/2 a large onion (cut into 1-inch chunks)
  • 1/2 green bell pepper (cut into 1-inch chunks)
  • 1/2 red bell pepper (cut into 1-inch chunks)
  • 2 1/2 tablespoons olive oil or avocado oil
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • pinch of cayenne
  • 12 eggs
  • 2-3 tablespoons butter (optional)
  • salt & pepper to taste
  • Freshly grated sharp cheddar cheese
  • hot sauce for serving
PREP
15M
SODIUM
1140MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.