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Southwest Spice Green Chile Bowl

Southwest Green Chile Breakfast Bowl

This Southwest Green Chile Breakfast Bowl is a hearty and vibrant meal, perfect for a celebratory weekend brunch or a satisfying start to a busy weekday. It features a wonderful layering of textures and flavors, from the crispy roasted potatoes and vegetables to the fluffy green chile scrambled eggs, all balanced by the creaminess of fresh avocado and sour cream. This nourishing and flavorful dish proves that a healthy breakfast can be the most exciting meal of the day.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup diced russet potatoes
  • 1 medium red bell pepper, diced
  • 1 small red onion, diced
  • 1 cup canned or roasted green chiles, drained and chopped
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, sliced
  • 8 large eggs
  • 2 tablespoons milk or dairy-free alternative
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon ground black pepper
  • 1/2 cup shredded cheddar cheese or Monterey Jack (or a dairy-free alternative)
  • 1/4 cup sour cream or dairy-free alternative
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons olive oil

Equipment

  • Large mixing bowl
  • Baking sheet
  • Nonstick skillet
  • Spatula
  • Whisk

Method
 

Instructions
  1. First things first, get your oven working. Set it to 425°F (220°C) and let it preheat completely. Giving the oven enough time to reach temperature is crucial for getting those vegetables perfectly roasted and slightly crispy, not soggy.
  2. In a large mixing bowl, combine your diced potatoes, red bell pepper, and red onion. Drizzle them with 1 tablespoon of the olive oil, then sprinkle in 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of ground cumin, the garlic powder, onion powder, 1/4 teaspoon of kosher salt, and the black pepper. Toss everything together until the vegetables are evenly coated in that beautiful spice mixture. Spread them in a single layer on a baking sheet and roast for 20 minutes. Give them a stir about halfway through to ensure they cook evenly and get golden-brown all over.
  3. While the vegetables are roasting away, it’s time to prep the eggs. In a separate bowl, crack your 8 large eggs, add the milk (or dairy-free milk), and a small pinch of salt. Whisk them vigorously until the yolks and whites are fully combined and the mixture is a little frothy.
  4. Heat the remaining tablespoon of olive oil in a large nonstick skillet over medium heat. Once the oil is shimmering slightly, add the chopped green chiles and sauté them for about 2 minutes, just until they’re fragrant. Pour the whisked egg mixture into the skillet with the chiles. Let them cook, stirring gently and occasionally with a spatula, until they are just set. The key to creamy scrambled eggs is to pull them from the heat right before you think they’re done; they’ll continue to cook a bit from the residual heat.
  5. By now, your roasted vegetables should be tender and delicious. Divide them evenly among four serving bowls. This recipe is one of the best Healthy Breakfast Recipes For Family because everyone can build their own bowl.
  6. Top the roasted veggies in each bowl with a generous portion of the green chile scrambled eggs. Arrange the halved cherry tomatoes and sliced avocado on top. Sprinkle with the shredded cheese, add a dollop of sour cream, and finish with a garnish of fresh, chopped cilantro.
  7. Serve the bowls immediately while everything is warm. They are fantastic on their own, but serving them with warm tortillas or a side of tortilla chips for scooping is also a wonderful idea.

Notes

For the crispiest roasted potatoes, ensure they are completely dry before tossing them with oil and spices, and avoid overcrowding the baking sheet. This recipe is ideal for meal prep; the roasted vegetables can be made ahead and stored for up to 4 days. You can easily substitute sweet potatoes for russet potatoes and add other vegetables like corn or black beans.