Amber's Awesome Egg Breakfast Bowl

Potato tots topped with spicy eggs scrambled with green onions and bell pepper are then topped with Cheddar cheese. I usually cook for one, so this egg bowl recipe is small. It can easily be doubled or tripled for more servings. I enjoy it with ketchup.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 436 Calories

Ingredients

• 2 eggs
• 1 tablespoon milk
• salt and ground black pepper to taste
• ¼ cup chopped green bell pepper
• ¼ cup chopped green onion
• cooking spray
• 1 ½ tablespoons salsa
• 1 ounce grated Cheddar cheese
• 12 frozen bite-size potato nuggets (such as Tater Tots®)

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Spread potato nuggets on a baking sheet.

Step 2

Bake in the preheated oven for 8 minutes. Turn potato nuggets and bake until crispy, 8 minutes more.

Step 3

While potatoes bake, combine eggs, salsa, and milk in a bowl and whisk to combine.

Step 4

Heat a skillet over medium heat and coat with cooking spray. Add egg mixture. Scramble until partially set, about 2 minutes. Add green onion and bell pepper. Cook until eggs are set, about 5 minutes more. Transfer eggs to a plate.

Step 5

Place cooked potato nuggets in a large bowl and top with scrambled eggs and grated Cheddar cheese. Add salt and pepper.