Name: Loaded Breakfast Bowl
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 cup diced potatoes (About 1 cup total when cubed); 2 large eggs (Cooked to your liking); 1/2 cup cooked bacon or sausage (Adds savory flavor); 1/4 cup shredded cheese (Cheddar or your choice); 1/4 cup diced green onions (For garnish and fresh flavor); salt and pepper (To taste); olive oil or butter (For cooking the potatoes)

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How I Stumbled into This Morning Habit

I wasn’t always a bowl-for-breakfast person. One hungover Saturday, with the aroma of bacon from a neighbor’s grill drifting through the open window, I threw together whatever I had on hand and ended up with something warm, salty, and oddly satisfying: what I now call my Loaded Breakfast Bowl. It started as a lazy scramble and morphed over time into a little ritual. If you like ideas for shortcuts, I even experimented with a more hands-off version after seeing another air-fryer take I tried, but the skillet method below is what I reach for on most mornings.

The Secret Behind Perfect Potatoes

The potatoes are the heart of this bowl. I cube enough to equal about 1 cup of diced potatoes and treat them with equal parts patience and attention. A skillet warmed over medium heat with a slick of olive oil or butter is where they earn their color and smell: a sort of warm, toasty scent that tells you breakfast is happening. I start by heating the oil or butter, then drop in the diced potatoes and let them sizzle away, stirring occasionally until they are golden and tender — roughly 10 to 12 minutes. You know they’re right when they give a little resistance to a fork and the edges caramelize. Season them with salt and pepper to taste at the end of that phase, not too early, so the crust forms properly without getting soggy.

Building the Bowl (and the exact things you’ll need)

Okay, now for the deeds and the details, but I’ll weave them into the story rather than hand you a rigid list. For a single bowl I use 2 large eggs because I like the yolk-run factor; 1 cup diced potatoes as mentioned; 1/2 cup cooked bacon or sausage for that smoky, savory layer; 1/4 cup shredded cheese (cheddar or your choice) to melt into everything; and 1/4 cup diced green onions for a fresh, slightly sharp finish. Don’t forget salt and pepper to taste and olive oil or butter for cooking. Once my potatoes are golden and tender, I pull them off the heat and, in a separate pan, cook the eggs my way — sometimes scrambled so they fold into the potatoes, sometimes fried so the yolk spills like a sauce. After the eggs are done, I assemble the bowl by layering the potatoes first, then the cooked eggs, followed by the bacon or sausage, cheese, and the green onions. Serve warm and enjoy. That little sequence — potatoes, eggs, meat, cheese, scallions — is the magic order for the melding of textures and flavors.

Little Tricks and When to Call It Done

I’ve learned a few tricks the long way. If the potatoes are taking too long, a quick parboil for a couple of minutes before dicing speeds things up and guarantees tenderness. If you want crispier edges, give them a few minutes without stirring so they can brown; the sound that starts as a gentle sizzle and grows into a steady crackle is one of my favorite breakfast sounds. When you’re finished, the bowl is done when the potatoes are golden and tender, the eggs are cooked to your liking, the bacon or sausage is hot and slightly crisp, and the cheese has melted into little pockets. One tip I always share is to keep the heat at medium — too high and the potatoes burn before the centers soften; too low and they’ll be pale and soft instead of textured. Another trick: reserve a tablespoon of bacon fat (if you’re using bacon) and toss the potatoes in it at the end for an extra layer of savory depth. And a third is to add the green onions at the very last second to retain their color and bright bite.

A Few Ways to Make It Yours

I love how flexible this bowl is. If you want a vegetarian option, swap the bacon or sausage for sautéed mushrooms and a scoop of black beans — the mushrooms caramelize beautifully and the beans add heft. You can also try sweet potatoes for a touch of sweetness and a different color contrast; just adjust the cooking time since they tend to soften faster. For a lighter companion on the side I sometimes serve a small fruit-and-grain dish, like an apple and pear quinoa bowl, when I want a brighter, sweeter counterpoint to the savory bowl, and I’ve used that apple-pear quinoa idea before on brunch days. If you’d rather take the weekend off from standing at the stove, an air-fryer approach works surprisingly well and I explored a simple adaptation inspired by an air-fryer recipe I found that crisps the potatoes without hovering.

What to Serve, How to Store, and a Little Memory

On most mornings I pair this bowl with a strong mug of coffee and a slice of crusty toast to mop up any egg yolk. On leisurely weekends I set out some salsa, sliced avocado, or a little hot sauce for people to customize their bowls. Leftovers are another reason I love this dish — if I make an extra batch of potatoes and cook an extra portion of bacon, they reheat beautifully. Store everything in an airtight container in the fridge for up to three days; reheat gently in a skillet with a splash of oil so the potatoes regain their crispness, or microwave if you’re in a hurry and then finish with a minute in the skillet. You can also freeze the cooked potatoes in a flat layer, then thaw and crisp them up later. I remember once packing a cold version of this in a picnic for a spring hike; sitting on a rock with warm coffee and these salty, familiar flavors felt like carrying home in a bowl.

Conclusion

If you want another take on similar loaded bowls for inspiration, I found a nicely done rendition worth checking out at Cuts and Crumbles’ Loaded Breakfast Bowls.