The Loaded Breakfast Bowl is the kind of dish that instantly brightens your morning: it’s hearty, colorful, and absolutely bursting with flavor. Imagine tender potatoes, fluffy eggs, crispy bacon, and gooey cheddar all piled high in a bowl, finished with the fresh pop of green onions and a hit of hot sauce if you like it spicy. This complete breakfast is perfect when you need something filling but also crave a little excitement in your first meal of the day.

Loaded Breakfast Bowl Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Loaded Breakfast Bowl recipe was picked to create the ultimate balance of comfort and freshness. You’ll find that every component brings something special, whether it’s creaminess, crunch, or a pop of color, and together they create a symphony of breakfast perfection.

Eggs: The foundation for creamy, protein-rich scrambled eggs that tie the bowl together.
Milk: Whisked into the eggs for extra fluffiness and a softer scramble.
Butter: Adds richness and prevents the eggs from sticking to your pan.
Bacon: The classic breakfast crunch; cooked and crumbled for savory, salty bites in every forkful.
Russet potatoes: Peeled and diced, they get crispy on the outside and soft on the inside – the perfect base for your bowl.
Cheddar cheese: Freshly shredded cheddar melts beautifully, giving each bite a gooey finish.
Green onions: Chopped for a fresh, zesty garnish that livens up the whole bowl.
Bell peppers: Diced and sautéed for sweetness and a splash of vibrant color.
Red onion: Adds a subtle sharpness and extra crunch to the potato mix.
Salt and pepper: Essential for seasoning every layer just right.
Olive oil: Used to crisp up the potatoes and veggies for that perfect golden finish.
Hot sauce or salsa (optional): For those who love a breakfast with a kick or a tangy twist.

How to Make Loaded Breakfast Bowl

Step 1: Sauté the Potatoes

Begin by heating the olive oil in a large skillet over medium heat. Add the diced russet potatoes, spreading them out so they cook evenly. Let them sizzle away for about 10 to 12 minutes, stirring occasionally so all sides get golden and crisp. Potatoes are the heart of this Loaded Breakfast Bowl, so don’t rush this step – you want them tender inside but with a delightful crunch outside.

Step 2: Add the Veggies

Once your potatoes are nearly golden, toss in the diced bell peppers and red onion. Cook everything together for another 3 to 4 minutes, just until the veggies start to soften but still have a little bite. Sprinkle with salt and pepper to bring out the natural sweetness of the peppers and the slight sharpness of the onion.

Step 3: Whisk and Scramble the Eggs

In a mixing bowl, whisk together the eggs and milk until the mixture is light and frothy. Meanwhile, melt the butter in a separate skillet over medium heat. Pour in the egg mixture and gently cook, stirring with a spatula, until soft, creamy curds form. The goal is luscious, just-set scrambled eggs that will melt right into your bowl.

Step 4: Assemble Your Loaded Breakfast Bowl

Now comes the fun part – assembly! Divide the potato and veggie mixture between your serving bowls. Top each with a generous helping of scrambled eggs. Sprinkle the crumbled bacon over the eggs, add a shower of shredded cheddar cheese, and finish with a handful of chopped green onions. If you like, drizzle with your favorite hot sauce or a spoonful of salsa for a punch of flavor.

How to Serve Loaded Breakfast Bowl

Garnishes

A Loaded Breakfast Bowl is practically begging for an extra flourish. Try a dollop of sour cream, sliced avocado, or a sprinkle of fresh cilantro alongside the green onions. A little extra cheddar never hurt, and a few dashes of hot sauce can really wake up sleepy tastebuds.

Side Dishes

Even though this bowl is a meal in itself, you can make it even more special by serving it with a side of toasted sourdough, a pile of fresh fruit, or a simple green salad. For brunches or larger gatherings, pair it with a pitcher of fresh orange juice or a cozy cup of coffee.

Creative Ways to Present

For a fun twist, serve your Loaded Breakfast Bowl in individual mason jars for a portable breakfast on the go. You can also set up a make-your-own bowl bar with all the toppings and let everyone build their own masterpiece. Kids especially love adding extras like black beans, salsa, or extra cheese.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, let the components cool and then store them in separate airtight containers in the fridge. The potatoes and veggies will keep well for up to three days, and the scrambled eggs are best enjoyed within two days for optimum texture.

Freezing

While potatoes and eggs don’t always freeze perfectly, you can freeze the cooked potato and veggie mixture for up to a month. Let it cool completely, then pack it in freezer-safe bags. When you’re ready, just thaw overnight in the fridge before reheating.

Reheating

To reheat, simply warm the potatoes and veggies in a skillet over medium heat until hot. Gently reheat the scrambled eggs separately to avoid overcooking. Once everything is piping hot, assemble your Loaded Breakfast Bowl as usual, adding fresh garnishes to wake things up.

FAQs

Can I use a different type of meat in my Loaded Breakfast Bowl?

Absolutely! Feel free to swap out bacon for sausage, turkey bacon, or even a vegetarian sausage alternative. The savory flavor will still shine and the bowl will be just as satisfying.

What other vegetables work well in this recipe?

Loaded Breakfast Bowls are incredibly versatile. Try adding sautéed spinach, mushrooms, roasted tomatoes, or even zucchini for more variety and nutrition.

Is this recipe gluten-free?

Yes, as written, the Loaded Breakfast Bowl is naturally gluten-free. Just double-check any processed toppings or sauces you add to ensure they’re gluten-free too.

Can I make this dish ahead of time for meal prep?

Definitely! Prepare the components in advance and store them separately. When you’re ready to eat, just reheat and assemble for a quick, delicious breakfast all week long.

How can I make my bowl extra creamy?

Stir in a spoonful of cream cheese or a splash of heavy cream into the eggs before scrambling. You can also add sliced avocado or even a drizzle of hollandaise sauce for ultimate creaminess.

Final Thoughts

If you’re searching for a breakfast that’s satisfying, packed with flavor, and endlessly customizable, the Loaded Breakfast Bowl is sure to become your new go-to. Don’t be surprised if you find yourself making it for lunch or dinner, too! Give it a try and see how quickly it becomes a favorite on your table.

Loaded Breakfast Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 23 reviews

Author: admin
Total Time: 35 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A hearty and satisfying Loaded Breakfast Bowl featuring fluffy scrambled eggs, crispy bacon, golden sautéed potatoes, and vibrant vegetables topped with melted cheddar cheese and fresh green onions. Perfect for a savory morning meal that’s both nutritious and delicious.

Ingredients

Scale

Egg Mixture

4 large eggs
1/4 cup milk
1 tablespoon butter

Potato and Vegetable Mix

2 medium russet potatoes, peeled and diced
1/2 cup diced bell peppers (any color)
1/4 cup diced red onion
1 tablespoon olive oil
Salt and pepper to taste

Toppings

4 slices bacon, cooked and crumbled
1/2 cup shredded cheddar cheese
1/4 cup chopped green onions
Optional: hot sauce or salsa for serving

Cook Mode Prevent your screen from going dark

Instructions

Cook Potatoes and Vegetables: Heat olive oil in a skillet over medium heat. Add the diced potatoes and cook for 10–12 minutes, stirring occasionally, until they turn golden and tender. Then add the diced bell peppers and red onion, cooking for another 3–4 minutes until they soften slightly. Season with salt and pepper to taste.
Prepare Scrambled Eggs: In a bowl, whisk together the eggs and milk until well combined. In a separate skillet, melt the butter over medium heat. Pour in the egg mixture and cook gently, stirring occasionally, until soft scrambled eggs form.
Assemble the Breakfast Bowls: Divide the cooked potato and vegetable mixture evenly among serving bowls. Top each with the fluffy scrambled eggs, crumbled bacon, shredded cheddar cheese, and chopped green onions. Add hot sauce or salsa if desired for an extra kick. Serve immediately to enjoy the meal warm and fresh.

Notes

You can substitute sausage or turkey bacon for the bacon to change up the protein.
Add avocado or black beans for extra protein and fiber.
To save time during prep, use frozen diced potatoes or hash browns instead of fresh potatoes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American