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A bowl with scrambled eggs, roasted potatoes, roasted tomatoes, spinach, and ketchup.

Breakfast Scramble Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Veronika | thehealthfulideas
  • Prep Time: 10 minutes
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian


This Breakfast Scramble Bowl is the perfect savory breakfast. It's served with crispy breakfast potatoes, roasted cherry tomatoes, and sauteed spinach. Really easy and delicious!


Units Scale

Roasted potatoes:

  • 800g russet potatoes
  • 2 tbsp avocado oil
  • 1 tsp each garlic and onion powder
  • 1/2 tsp each paprika and smoked paprika powder
  • 1/2 tsp each dried thyme and oregano
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper

Roasted tomatoes:

  • 1 cup cherry tomatoes
  • 1/2 tsp avocado oil
  • 1/4 tsp each sea salt and freshly ground black pepper

Sauteed spinach:

  • 2 big handfuls baby spinach
  • 1/4 tsp avocado oil or butter
  • 1/4 tsp sea salt

Scrambled eggs:

  • 4-6 eggs, whisked
  • 1/2 tsp sea salt
  • 1/4 ts freshly cracked black pepper
  • 1 tsp avocado oil (optional, helps the butter to not burn)
  • 2 tbsp butter (or more oil)

Optional add-ons for serving: quick pickled red onion, avocado, ketchup, breakfast sausages, smoked salmon, feta, roasted vegetables, baked beans, or anything else you like!


Roasted Potatoes:

  1. Preheat the oven to 450F (230C). Peel the potatoes and cut into cubes. Spread on a baking sheet and use a paper towel to absorb the water the potatoes release.
  2. Mix the spices in a small bowl and sprinkle them on the potatoes.
  3. Roast the potatoes in the oven for 15 minutes, toss and roast for another 10 minutes. Set aside until ready to serve.

Roasted tomatoes:

  1. Add cherry tomatoes to a baking sheet and lightly drizzle with oil and season with salt and pepper. Roast in the preheated oven for 10 minutes. Set aside until ready to serve.

Sauteed Spinach:

  1. Add spinach and avocado oil to a large pan over medium heat and let wilt down, stirring often. Add a splash of water if needed. Set aside until ready to serve.

Scrambled eggs:

  1. Whisk eggs with salt and pepper in a bowl. Melt butter and oil in a pan over medium heat and slowly pour in the eggs. Use a rubber spatula to move the eggs around and slowly scramble them. Turn the heat down to low-medium if the eggs start to burn, scrambled eggs need lower heat and patience otherwise they stick to the pan. This should take about 5 minutes.

Serve everything in a bowl with pickled red onions, sliced avocado, and ketchup if desired and enjoy!


800g of potatoes is enough for 2-4 people so you can half the recipe if desired but they're great as leftovers so I highly recommend just saving the leftovers for later. The nutritional information is counted for 2 servings with the whole 800g of potatoes so if you have leftovers it will be less.