Step-by-Step Instructions for Making Loaded Breakfast Bowls
Preparing the Perfect Breakfast Potatoes

Start by prepping your potatoes, which form the hearty foundation of these loaded breakfast bowls. If using baby potatoes, quarter them into bite-sized pieces. For russet potatoes, peel if desired and dice into ½-inch cubes. The key is keeping the pieces uniform in size so they cook evenly.

Preheat your oven to 425°F (220°C). While it heats, place your diced potatoes in a large bowl and drizzle with olive oil. Add the garlic powder, paprika, onion powder, salt, black pepper, and cayenne if using. Toss everything together until each piece is evenly coated with oil and seasonings.

Spread the potatoes in a single layer on a large baking sheet lined with parchment paper. Overcrowding the pan will cause them to steam rather than crisp, so use two pans if necessary. Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside with tender, fluffy interiors.

For extra crispy potatoes, try this trick I learned after many attempts: after flipping them at the 15-minute mark, increase the oven temperature to 450°F for the final 10 minutes. This boost gives them an incredibly crunchy exterior that rivals any restaurant breakfast.

Cooking Bacon to Crispy Perfection

While your potatoes roast, cook the bacon. I’ve tried every method imaginable, and baking remains my favorite for consistent results. Line another baking sheet with aluminum foil for easy cleanup, then arrange bacon slices in a single layer without overlapping.

Place the bacon in the oven alongside your potatoes. Depending on thickness, bacon typically takes 15-20 minutes to reach perfect crispiness. Check it around the 12-minute mark and continue cooking until it reaches your desired level of doneness. Remember, bacon will crisp up slightly more as it cools.

Once done, transfer the bacon to a paper towel-lined plate to drain excess grease. When cool enough to handle, chop or crumble it into bite-sized pieces. Pro tip: save that bacon fat! It’s liquid gold for cooking eggs or adding flavor to your next batch of potatoes.

Mastering Different Egg Cooking Styles

The beauty of loaded breakfast bowls is that everyone can have their eggs cooked differently. For sunny-side-up eggs with gloriously runny yolks, heat butter in a non-stick skillet over medium-low heat. Crack eggs directly into the pan, season with salt and pepper, and cook without flipping until the whites are set but yolks remain liquid – about 3-4 minutes.

For over-easy eggs, cook as above but gently flip them for 30 seconds to barely set the yolk while keeping it runny. If you prefer scrambled eggs, whisk them with a splash of milk, season, and cook in butter over medium-low heat, stirring frequently until soft curds form.

Another popular option is poached eggs, which create an elegant presentation when the yolk breaks and cascades over the other ingredients. Bring a pot of water to a gentle simmer, add a tablespoon of vinegar, create a gentle whirlpool with a spoon, and slide in a cracked egg. Cook for 3-4 minutes until whites are set.

Assembling Your Loaded Breakfast Bowls

Now comes the fun part – building your bowls. Start with a generous base of crispy breakfast potatoes while they’re still hot. The heat from the potatoes will help melt the cheese you’ll add next, creating a creamy, indulgent foundation.

Sprinkle shredded cheddar cheese over the hot potatoes, then add your cooked eggs on top. Place bacon pieces around the bowl, followed by sliced avocado arranged in a fan pattern. Add a dollop of sour cream or Greek yogurt, then finish with sliced green onions and fresh cilantro.

For the final touch, drizzle with your favorite hot sauce or sriracha. Some people like adding salsa for extra flavor and moisture. The beautiful thing about these bowls is there’s no wrong way to arrange them – make them as simple or as elaborate as you want.

Meal Prep Tips for Stress-Free Morning Breakfast Bowls

One reason I love this recipe is how well it adapts to meal prep. On Sunday evenings, I roast a large batch of potatoes and cook all the bacon. Both store beautifully in airtight containers in the refrigerator for up to five days. Moreover, you can even pre-cook scrambled eggs if that’s your preferred style, though I personally prefer cooking eggs fresh each morning since it only takes a few minutes.

To reheat potatoes and bacon, simply microwave them for 60-90 seconds until heated through. Alternatively, warm them in a skillet over medium heat for crispier results. While they heat, cook your eggs, and within five minutes you’ll have a hot, satisfying breakfast that rivals anything from a restaurant.

For grab-and-go convenience, assemble complete bowls in meal prep containers. Pack cheese, avocado, and sour cream separately to prevent sogginess. In the morning, microwave the base components, add your cold toppings, and you’re out the door with a nutritious breakfast in hand.

Creative Variations on Classic Loaded Breakfast Bowls

Southwestern Breakfast Bowls: Add black beans, corn, jalapeños, and replace regular cheese with pepper jack for a spicy kick.

Mediterranean Breakfast Bowls: Swap bacon for turkey sausage, add feta cheese, cherry tomatoes, spinach, and a drizzle of tahini.

Veggie-Loaded Breakfast Bowls: Skip the bacon and add sautéed mushrooms, bell peppers, onions, and spinach for a vegetarian version.

Sweet Potato Breakfast Bowls: Replace regular potatoes with roasted sweet potato cubes and add a sprinkle of cinnamon for natural sweetness.

Steak and Eggs Breakfast Bowls: Use leftover grilled steak instead of bacon, add caramelized onions and horseradish cream.

Low-Carb Breakfast Bowls: Substitute cauliflower rice for potatoes and load up on extra eggs, bacon, cheese, and avocado.