Breakfast Bowls
A hearty and flavorful breakfast featuring roasted potatoes, seasoned chicken, and scrambled eggs, perfect for starting your day.
Ingredients
Vegetables
- 24 oz baby gold potatoes, quartered
- 4 medium bell peppers, diced
- 1 medium yellow onion, diced
- 2 tbsp olive oil, divided
- 1/2 tsp garlic powder
- salt and pepper, to taste salt and pepper
- 2 lb ground chicken
- 20 oz can pineapple in 100% juice
- 4 oz can chipotle peppers in adobo
- 4 cloves garlic (minced)
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 18 large eggs, slightly beaten
Toppings
- to taste cotija cheese, cilantro, hot sauce (optional toppings)
Instructions
- Preheat oven to 450°F (230°C). Roast potatoes with 1 tbsp olive oil, salt, and pepper for 15 minutes.
- Add diced bell peppers and onion with remaining olive oil, garlic powder, salt, and pepper. Roast for another 25–30 minutes until tender and browned.
- Cook ground chicken in a skillet over medium-high heat until browned, then add pineapple sauce and simmer.
- Blend pineapple, chipotle peppers, garlic, salt, cumin, oregano, cinnamon, and cloves into a sauce. Pour over chicken and simmer.
- Scramble eggs in a skillet over medium-low heat until just set and fluffy.
- Divide chicken, eggs, and roasted vegetables into 8 bowls. Add optional toppings as desired.
Notes
Feel free to customize toppings or spice levels to your preference.