Amber's Awesome Egg Breakfast Bowl recipe

All Recipes Best Recipe Breakfast and Brunch Recipes Potatoes

Ingredients

12 frozen bite-size potato nuggets (such as Tater Tots®)
2 eggs
1 ½ tablespoons salsa
1 tablespoon milk
cooking spray
¼ cup chopped green onion
¼ cup chopped green bell pepper
1 ounce grated Cheddar cheese
salt and ground black pepper to taste

Nutrition Info

435.8 calories
carbohydrate: 28.3 g
cholesterol: 403 mg
fat: 28.1 g
fiber: 3.7 g
protein: 23.3 g
saturatedFat: 10.8 g
servingSize: -
sodium: 972.6 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Spread potato nuggets on a baking sheet.

  2. Bake in the preheated oven for 8 minutes. Turn potato nuggets and bake until crispy, 8 minutes more.

  3. While potatoes bake, combine eggs, salsa, and milk in a bowl and whisk to combine.

  4. Heat a skillet over medium heat and coat with cooking spray. Add egg mixture. Scramble until partially set, about 2 minutes. Add green onion and bell pepper. Cook until eggs are set, about 5 minutes more. Transfer eggs to a plate.

  5. Place cooked potato nuggets in a large bowl and top with scrambled eggs and grated Cheddar cheese. Add salt and pepper.

Recipe Yield

1 serving

Recipe Note

Potato tots topped with spicy eggs scrambled with green onions and bell pepper are then topped with Cheddar cheese. I usually cook for one, so this egg bowl recipe is small. It can easily be doubled or tripled for more servings. I enjoy it with ketchup.

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