SHREDDED BEEF BREAKFAST BOWL WITH CRISPY POTATOES!
A delicious and hearty breakfast bowl featuring shredded beef, crispy potatoes, avocado, and a sunny-side-up egg.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: High Protein
Ingredients
Scale
- 2 cups cooked shredded beef (slow-cooked or leftover roast)
- 1 ½ cups baby potatoes, diced
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes
- 2 eggs
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and black pepper to taste
- Chopped parsley, for garnish
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced potatoes, season with salt, pepper, paprika, and garlic powder. Cook for 12–15 minutes, stirring occasionally, until golden and crispy.
- In a separate pan, heat the remaining olive oil. Crack in the eggs and cook sunny-side up until whites are set and yolks are still runny. Season with a pinch of salt and black pepper.
- While eggs cook, warm the shredded beef in a pan or microwave.
- Assemble your bowl: Start with a base of crispy potatoes, add shredded beef, cherry tomatoes, and avocado slices. Top with sunny-side egg.
- Garnish with freshly chopped parsley and serve immediately.
Notes
- Pair with a side of salsa or a drizzle of tahini sauce.
- Enjoy with warm flatbread or toast on the side.
- Add sautéed spinach or arugula for extra greens.
- Use leftover roast beef for extra depth of flavor.
- Cook potatoes slowly for that golden crunch.
- Slice avocado just before serving to keep it vibrant.
- Great for brunch or even a post-workout meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 310mg
- Fat: 26g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g