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Loaded Breakfast Bowls

Loaded Breakfast Bowls

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  • Author: Caitlin
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 6 bowls 1x
  • Category: Breakfast
  • Method: Roasted
  • Cuisine: American
  • Diet: Low Calorie


These loaded breakfast bowls are perfect for a quick, healthy breakfast on a busy morning! Bacon, eggs, cheese, and potatoes but only 307 calories!


  • 3 russet potatoes, peeled and diced
  • 1/2 Tbsp extra virgin olive oil
  • 1/4 tsp fresh rosemary, chopped
  • 1/4 tsp dried thyme
  • 1/8 tsp garlic powder
  • Salt and pepper to taste
  • 12 scrambled eggs
  • 12 slices of cooked, crumbled bacon
  • 6 Tbsp shredded cheddar cheese
  • 3 Tbsp ketchup (optional)


  1. Preheat oven to 350 degrees. Line a baking sheet with foil and spray generously with cooking spray.
  2. Peel and dice 3 russet potatoes into small chunks.
  3. Add potatoes to a large mixing bowl and add in 1/2 Tbsp olive oil, 1/4 tsp rosemary, 1/4 tsp thyme, 1/8 tsp garlic powder, and salt and pepper to taste. Stir to coat.
  4. Spread potatoes out on prepared baking sheet into a thin layer.
  5. Cook the potatoes for 40 minutes or until tender, flipping halfway and adding more olive oil if they begin to burn.
  6. Turn oven to broil and allow potatoes to broil until crispy, about 3 minutes (watch closely!)
  7. Once cooked, split the potatoes into 6 separate containers and divide 12 scrambled eggs, 12 slices of bacon, and 6 Tbsp shredded cheddar cheese into each one. Drizzle with ketchup, if desired.
  8. Enjoy!! πŸ™‚


If you're preparing your breakfast bowls to eat at a later time, slightly undercook your scrambled eggs prior to placing into the container. The eggs will cook a little bit more when you reheat so you don't want them to be overdone! Then just reheat bowl for 1 minute, add ketchup and stir!

Substitutions include: hollandaise sauce or salsa instead of ketchup and butternut squash instead of potatoes

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