33+ Delicious Breakfast Potato Recipes to Kickstart Your Day

Potatoes are undeniably one of the most versatile ingredients in the kitchen, and when it comes to breakfast, they’re an absolute game-changer.

Whether you prefer them crispy, creamy, or packed into a hearty casserole, potatoes can easily elevate your morning meal to new heights. From the classic hashbrowns to the savory breakfast casseroles, there are endless ways to enjoy this beloved root vegetable.

In this post, we’ve gathered 33+ mouthwatering breakfast potato recipes that will not only satisfy your hunger but also delight your taste buds.

These recipes range from simple and quick dishes to more indulgent, comforting meals, ensuring you have a potato-based breakfast for every mood.

So, whether you’re in the mood for crispy potatoes with a poached egg or a cheesy potato casserole to feed the family, there’s something here for everyone.

Let’s dive into these delicious potato-filled breakfast ideas!

33+ Delicious Breakfast Potato Recipes to Kickstart Your Day

With so many incredible breakfast potato recipes to choose from, it’s impossible to get bored of this breakfast staple.

Whether you’re feeding a crowd or making a quick solo breakfast, potatoes bring flavor, texture, and heartiness to any meal.

From traditional favorites like crispy hashbrowns to creative twists like potato waffles and loaded breakfast bowls, these recipes are sure to become part of your morning routine.

So, the next time you’re looking for a way to elevate your breakfast, reach for a potato!

No matter how you prepare them, these 33+ recipes are guaranteed to make your mornings even more delicious.

Happy cooking, and enjoy your potato-packed mornings!

Let me know if you’d like me to adjust any part or add more content! I’m happy to help further.

Crispy Skillet Breakfast Potatoes with Peppers & Onions

This classic skillet breakfast potato recipe brings together golden, crispy potatoes with the sweetness of sautéed bell peppers and onions. Perfect as a hearty side or even the star of your breakfast plate, this dish is all about flavor, texture, and satisfying comfort. The caramelized vegetables pair beautifully with the seasoned potatoes, making each bite irresistibly good. It’s a one-pan wonder that’s easy to whip up any day of the week.

Ingredients:

• 4 medium Russet potatoes, diced (peeling optional)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small yellow onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt & black pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Parboil the diced potatoes in salted water for about 5 minutes, then drain and let them steam dry.
2. Heat olive oil in a large skillet over medium heat.
3. Add the potatoes and cook for 10-12 minutes, flipping occasionally, until golden and crispy.
4. Add the bell peppers and onions to the pan and cook for an additional 5-7 minutes, until softened and slightly caramelized.
5. Season with smoked paprika, garlic powder, salt, and pepper.
6. Garnish with fresh parsley and serve hot.

Crispy Skillet Breakfast Potatoes are a go-to when you want something warm, flavorful, and satisfying in the morning. The medley of peppers and onions adds color and sweetness, complementing the crispy potatoes perfectly. Whether served alongside eggs and bacon or stuffed into a breakfast burrito, this dish is guaranteed to become a morning favorite.

Cheesy Hash Brown Casserole

When comfort meets convenience, you get this indulgent cheesy hash brown casserole. It’s creamy, cheesy, and rich—everything you want for a weekend brunch or a crowd-pleasing breakfast dish. Made with frozen hash browns and simple pantry ingredients, this recipe is low effort and high reward. Ideal for feeding a group or prepping ahead of time, it’s the definition of comfort food in a baking dish.

Ingredients:

• 1 (30 oz) bag of frozen shredded hash browns, thawed
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• ½ cup melted butter
• ½ tsp garlic powder
• ¼ tsp onion powder
• Salt & pepper to taste
• Optional topping: 1 cup crushed cornflakes mixed with 2 tbsp melted butter

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, mix together the hash browns, cheddar cheese, sour cream, cream of chicken soup, melted butter, and seasonings.
3. Spread the mixture evenly in the baking dish.
4. (Optional) Top with crushed cornflakes mixed with butter for a crispy topping.
5. Bake uncovered for 45–50 minutes, or until hot and bubbly with a golden top.
6. Let cool for 5 minutes before serving.

This Cheesy Hash Brown Casserole is everything you want in a comfort breakfast—melty, savory, and loaded with flavor. The crunchy topping adds a satisfying texture, while the creamy base keeps it rich and filling. Perfect for holidays, potlucks, or lazy weekends, this dish will have your family going back for seconds (and thirds).

Sweet Potato & Spinach Breakfast Hash

For a healthier twist on traditional breakfast potatoes, this Sweet Potato & Spinach Hash is both nourishing and delicious. Packed with vitamins and fiber, sweet potatoes bring natural sweetness and color to your breakfast plate. Combined with sautéed spinach, garlic, and optional fried eggs on top, this dish is as wholesome as it is tasty. It’s the perfect choice if you’re looking for a nutrient-dense breakfast without sacrificing flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup fresh spinach (or more to taste)
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt & pepper to taste
• Optional: eggs, avocado, or feta for topping

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add diced sweet potatoes and cook for 8–10 minutes, stirring occasionally until they begin to soften and brown.
3. Add chopped onion and garlic, and cook for another 3–4 minutes.
4. Stir in spinach and cook until wilted, about 1–2 minutes.
5. Season with salt and pepper.
6. (Optional) Fry or poach eggs separately and serve on top of the hash. Add avocado slices or crumbled feta for extra richness.

Sweet Potato & Spinach Breakfast Hash proves that healthy can still mean hearty and satisfying. The balance of sweet, earthy, and savory flavors makes it a great option for any morning. Top it with a runny egg for added protein, and you’ve got a complete breakfast that fuels your day and keeps you feeling great.

Let me know if you want variations—like vegan versions or meat additions!

Spicy Chorizo Breakfast Potatoes

Bring some bold flavor to your morning with Spicy Chorizo Breakfast Potatoes. This dish is a smoky, savory, and spicy combination of crispy potatoes and browned chorizo sausage, all cooked together in one skillet. It’s a high-protein, high-flavor breakfast that doesn’t hold back. Each bite delivers a little heat and a whole lot of comfort, perfect for chilly mornings or anytime you’re craving a little spice to start your day.

Ingredients:

• 4 medium Yukon Gold potatoes, diced
• ½ pound fresh chorizo, casing removed
• 1 small red onion, diced
• 1 jalapeño, sliced (optional for extra heat)
• 2 tbsp olive oil
• Salt & pepper to taste
• Chopped cilantro for garnish
• Optional: fried eggs or shredded cheese for topping

Instructions:

1. Parboil potatoes for 5 minutes, then drain and pat dry.
2. In a large skillet, cook chorizo over medium heat until fully browned. Remove and set aside, leaving fat in the pan.
3. Add olive oil (if needed) and cook the potatoes for 10–12 minutes until crispy.
4. Add onions and jalapeño, cooking for 3–4 minutes until softened.
5. Return chorizo to the pan, mix well, and season to taste.
6. Garnish with cilantro and top with eggs or cheese if desired.

Spicy Chorizo Breakfast Potatoes deliver a powerful punch of flavor and are sure to wake up your taste buds. The smoky chorizo paired with crispy potatoes makes for a satisfying, stick-to-your-ribs kind of breakfast. Great on its own or in a breakfast taco, it’s a must-try for lovers of bold, hearty morning meals.

Loaded Baked Potato Breakfast Bowls

Think of your favorite loaded baked potato—but in breakfast form. These bowls combine roasted potatoes with crispy bacon, scrambled eggs, cheese, and all the fixings. It’s a customizable and satisfying way to start the day, offering layers of textures and flavors in every bite. Plus, it’s a great way to use up leftover potatoes or toppings from dinner. Comforting, filling, and endlessly versatile.

Ingredients:

• 3 large Russet potatoes, diced and roasted
• 4 strips of bacon, cooked and crumbled
• 4 eggs, scrambled
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• 2 green onions, sliced
• Olive oil, salt, and pepper

Instructions:

1. Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and crispy.
2. Cook bacon until crispy, then crumble.
3. Scramble eggs to your preference.
4. Assemble bowls: start with roasted potatoes, then add scrambled eggs, cheese, bacon, a dollop of sour cream, and green onions.
5. Serve hot, optionally with hot sauce or avocado.

Loaded Baked Potato Breakfast Bowls are the ultimate fusion of comfort and convenience. Whether you’re meal prepping for the week or treating yourself to a hearty brunch, these bowls hit the spot. Each bite is rich, cheesy, and savory—a full breakfast experience packed into one delicious bowl.

Herbed Potato & Veggie Breakfast Bake

This wholesome breakfast bake is perfect for when you want something hearty, veggie-packed, and flavorful. The combination of roasted potatoes, colorful vegetables, and fresh herbs creates a nourishing breakfast you can feel good about. Plus, it’s incredibly versatile—swap in your favorite veggies or herbs, and serve it as a main or a side. It’s great for feeding a crowd or meal prepping your week.

Ingredients:

• 4 cups diced red potatoes
• 1 zucchini, chopped
• 1 bell pepper (any color), chopped
• 1 small red onion, chopped
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp dried thyme
• Salt & pepper to taste
• Optional: ½ cup crumbled goat cheese or feta
• Optional: eggs, baked on top

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes, zucchini, bell pepper, and onion with olive oil, Italian seasoning, thyme, salt, and pepper.
3. Spread on a baking sheet and roast for 25–30 minutes, tossing halfway through.
4. (Optional) Crack eggs over the top in the last 8–10 minutes of baking and return to the oven until whites are set.
5. Sprinkle with crumbled cheese and serve warm.

The Herbed Potato & Veggie Breakfast Bake is proof that simple ingredients can create something truly delicious. With crispy edges, tender veggies, and herb-infused flavor, it’s a dish you’ll turn to again and again. It’s plant-forward, flexible, and easily upgraded with eggs or cheese—making it a standout option for a nutritious, feel-good morning meal.

Want more styles—maybe international spins or air fryer versions? I’ve got tons of ideas!

Garlic Parmesan Roasted Breakfast Potatoes

These Garlic Parmesan Roasted Breakfast Potatoes are a crispy, cheesy, and savory treat that’s simple to make but tastes gourmet. Roasted to golden perfection, these potatoes are tossed in a garlic-Parmesan mixture that coats every bite with rich flavor and satisfying crunch. Whether you’re making a weekend brunch or prepping a side for eggs and bacon, these potatoes are always a hit.

Ingredients:

• 4 medium red potatoes, diced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp paprika
• Salt & black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss diced potatoes with olive oil, garlic, oregano, paprika, salt, and pepper.
3. Spread on a parchment-lined baking sheet in a single layer.
4. Roast for 25–30 minutes, flipping halfway through.
5. In the last 5 minutes, sprinkle Parmesan over the potatoes and return to oven until melted and slightly golden.
6. Garnish with chopped parsley before serving.

Garlic Parmesan Roasted Breakfast Potatoes bring a savory richness to the table without a lot of fuss. The crispy edges, melted cheese, and aromatic garlic make this dish completely addictive. Serve them as a side or pile them into a breakfast wrap—they’re guaranteed to steal the spotlight.

Potato Pancakes with Bacon and Chives

These crispy potato pancakes are everything you love about hash browns—but leveled up with smoky bacon and fresh chives. Golden and crunchy on the outside, soft and flavorful on the inside, they’re perfect for stacking or dipping. Great on their own or topped with a fried egg, these are a fun and tasty alternative to traditional breakfast potatoes.

Ingredients:

• 2 cups shredded potatoes (Russet works best)
• 2 slices cooked bacon, crumbled
• 1 egg
• 2 tbsp flour
• 2 tbsp chopped chives
• Salt & pepper to taste
• Oil for frying
• Optional: sour cream or applesauce for serving

Instructions:

1. Rinse shredded potatoes and squeeze out as much moisture as possible using a towel.
2. In a bowl, mix potatoes, bacon, chives, egg, flour, salt, and pepper until well combined.
3. Heat oil in a skillet over medium heat.
4. Scoop ¼ cup portions of the mixture into the pan and flatten slightly.
5. Cook 3–4 minutes per side until golden brown and crispy.
6. Drain on paper towels and serve warm with sour cream or eggs.

Potato Pancakes with Bacon and Chives offer the perfect blend of crispiness and savory flavor. They’re versatile, satisfying, and make breakfast feel just a little more special. Whether you enjoy them solo or topped with your favorite extras, these pancakes are pure comfort in every bite.

Creamy Potato & Egg Breakfast Cups

These adorable and delicious Potato & Egg Breakfast Cups are ideal for meal prep or feeding a crowd. They combine creamy mashed potatoes, eggs, and cheese baked into muffin tins for a handheld breakfast that’s warm, fluffy, and full of flavor. With minimal prep and maximum payoff, these little cups are a breakfast win—easy to make, easy to eat, and totally customizable.

Ingredients:

• 2 cups mashed potatoes (leftover or freshly made)
• ½ cup shredded cheddar cheese
• 6 eggs
• 2 tbsp milk or cream
• Salt & pepper to taste
• Optional toppings: green onions, salsa, hot sauce

Instructions:

1. Preheat oven to 375°F (190°C) and grease a muffin tin.
2. Spoon about 2 tablespoons of mashed potatoes into each muffin cup and press into the bottom and sides to create a “nest.”
3. Sprinkle a bit of cheese into each potato cup.
4. In a bowl, whisk eggs, milk, salt, and pepper. Pour into each cup over the cheese.
5. Bake for 18–22 minutes, or until eggs are set.
6. Let cool slightly, then remove and top with your favorite toppings.

Creamy Potato & Egg Breakfast Cups are a smart and satisfying breakfast option, especially when you’re on the go. They’re portable, protein-rich, and perfect for using up leftovers in a creative way. With endless topping options, you can switch them up daily and never get bored of breakfast again.

Want more ideas? I can give you slow cooker, air fryer, vegan, or international-style versions too!

Breakfast Potato & Sausage Skillet

This hearty Breakfast Potato & Sausage Skillet is everything you love about a classic breakfast in one pan. The crispy, seasoned potatoes pair perfectly with savory sausage, onions, and bell peppers for a dish that’s satisfying and full of flavor. Easy to make and versatile enough to feed a crowd, this skillet is sure to become a breakfast favorite for lazy mornings or brunch gatherings.

Ingredients:

• 4 medium potatoes, diced
• ½ pound breakfast sausage (bulk or in links)
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt & pepper to taste
• Fresh parsley for garnish
• Optional: Fried eggs for topping

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook for about 10–12 minutes, stirring occasionally, until golden and crispy.
2. While potatoes cook, crumble and cook sausage in another pan over medium heat until browned and cooked through. Remove and set aside.
3. In the same skillet, add bell pepper and onion to the potatoes. Cook until softened, about 3–4 minutes.
4. Add cooked sausage back into the skillet along with smoked paprika, garlic powder, salt, and pepper. Stir to combine.
5. Garnish with parsley and top with fried eggs if desired.

The Breakfast Potato & Sausage Skillet is the definition of comfort food in a skillet. With crispy potatoes, savory sausage, and colorful veggies, it’s a balanced and satisfying breakfast that feels like a treat. The fried eggs on top make it even more indulgent, and the whole dish is so easy to customize to your liking.

Potato & Bacon Frittata

A Potato & Bacon Frittata is a perfect way to enjoy a hearty, yet light breakfast. The combination of tender potatoes, crispy bacon, and fluffy eggs makes for a filling dish that’s both savory and satisfying. This frittata is simple to prepare, and you can easily adapt it with additional veggies or herbs for extra flavor. It’s great for brunch or when you have guests over—it looks impressive but is incredibly easy to make!

Ingredients:

• 4 medium Yukon Gold potatoes, diced
• 6 large eggs
• 4 strips bacon, cooked and crumbled
• 1 small onion, chopped
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• Salt & pepper to taste
• Fresh herbs (like thyme or parsley) for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat.
2. Add diced potatoes and cook for 10–12 minutes until golden and tender. Remove from skillet and set aside.
3. In the same skillet, sauté onions for 3–4 minutes until soft.
4. Beat eggs in a bowl, then stir in cheese, salt, and pepper.
5. Add the potatoes and bacon back into the skillet, then pour the egg mixture over the top. Stir gently to combine.
6. Cook on the stove for 3–4 minutes until edges begin to set, then transfer to the oven and bake for 15–18 minutes or until fully set in the center.
7. Garnish with fresh herbs and serve warm.

The Potato & Bacon Frittata is a well-rounded breakfast that feels indulgent without being overly heavy. The crispy bacon and tender potatoes blend perfectly with the eggs and cheese, making this dish a crowd-pleaser at any brunch. Whether you serve it with a side salad or enjoy it solo, it’s a comforting meal that’s simple to prepare.

Sweet Potato & Kale Breakfast Hash

A healthy twist on a traditional breakfast hash, the Sweet Potato & Kale Breakfast Hash is full of flavor and packed with nutrients. Roasted sweet potatoes provide natural sweetness, while sautéed kale and garlic add a savory, earthy element. This dish is perfect for those looking to start their day with something nourishing yet satisfying. It’s an easy, one-pan recipe that’s great for meal prep or a quick breakfast.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup chopped kale (or spinach)
• 2 cloves garlic, minced
• 1 small red onion, diced
• 1 tbsp olive oil
• Salt & pepper to taste
• ½ tsp cumin
• ½ tsp smoked paprika
• Optional: fried eggs for topping

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.
2. Roast sweet potatoes on a baking sheet for 25–30 minutes until tender and lightly browned.
3. In a skillet, heat a bit more olive oil over medium heat and sauté onions and garlic for 3–4 minutes.
4. Add chopped kale and cook for another 2–3 minutes until wilted.
5. Combine roasted sweet potatoes with the kale mixture, stirring to combine and heat through.
6. (Optional) Top with fried eggs for added protein and richness.

The Sweet Potato & Kale Breakfast Hash is a vibrant, nutritious start to your day. The natural sweetness of the sweet potatoes combined with the savory kale makes each bite satisfying and full of depth. This dish is packed with vitamins, fiber, and antioxidants, making it a great choice for a wholesome breakfast. It’s also a fantastic way to incorporate more greens into your morning routine.

Let me know if you’d like more variations or specific dietary versions of these recipes! I’m happy to help.

Lemon Herb Roasted Potatoes with Spinach & Feta

These Lemon Herb Roasted Potatoes with Spinach & Feta are the perfect blend of tangy, savory, and earthy flavors. Roasting the potatoes with fresh lemon zest and herbs brings out their natural sweetness, while sautéed spinach and crumbled feta add a salty and fresh contrast. This dish is simple yet elegant and works as a stand-alone breakfast or a side to your morning eggs.

Ingredients:

• 4 medium Russet potatoes, diced
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Zest of 1 lemon
• Salt & pepper to taste
• 2 cups fresh spinach
• ½ cup crumbled feta cheese

Instructions:

1. Preheat oven to 400°F (200°C). Toss the diced potatoes with olive oil, rosemary, thyme, lemon zest, salt, and pepper.
2. Spread the potatoes on a baking sheet in a single layer. Roast for 30–35 minutes, turning halfway, until golden and crispy.
3. While potatoes are roasting, sauté spinach in a pan over medium heat for 2–3 minutes until wilted.
4. Once the potatoes are done, toss them with the sautéed spinach and crumbled feta.
5. Serve immediately as a side or top with a poached egg for a complete breakfast.

Lemon Herb Roasted Potatoes with Spinach & Feta offer a light yet flavorful twist on breakfast potatoes. The brightness of the lemon, the earthy herbs, and the creamy feta bring depth to the dish, while the crispy potatoes create the perfect base. This dish is simple enough for everyday mornings but fancy enough for a brunch gathering.

Hash Brown & Veggie Breakfast Muffins

These Hash Brown & Veggie Breakfast Muffins are an easy, customizable, and portable breakfast that’s perfect for busy mornings or meal prepping for the week. The crispy hash browns form the base of these muffin cups, while eggs, cheese, and a mix of veggies add color, flavor, and nutrition. These savory muffins are great for on-the-go breakfasts or as a satisfying snack during the day.

Ingredients:

• 2 cups frozen hash browns, thawed
• 1 cup chopped bell peppers (any color)
• 1 small onion, diced
• 4 large eggs
• ½ cup shredded cheese (cheddar or mozzarella)
• Salt & pepper to taste
• 1 tbsp olive oil
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a muffin tin.
2. Heat olive oil in a skillet and sauté bell peppers and onion for 3–4 minutes until softened.
3. In a bowl, combine thawed hash browns, sautéed veggies, eggs, shredded cheese, salt, and pepper.
4. Spoon the mixture evenly into the muffin cups and bake for 20–25 minutes or until the eggs are set and the tops are golden.
5. Let cool for a few minutes before removing from the tin. Garnish with fresh herbs, if desired.

Hash Brown & Veggie Breakfast Muffins are a fun and flavorful way to enjoy potatoes in the morning. The crispy hash browns create a satisfying base, while the eggs and cheese make them rich and filling. Whether you’re prepping for the week or serving them at a brunch party, these muffin cups are sure to be a hit.

Cheddar & Chive Breakfast Potato Waffles

Take your breakfast potatoes to the next level with these Cheddar & Chive Breakfast Potato Waffles. These crispy, cheesy waffles are made by combining grated potatoes, sharp cheddar, and fresh chives, all pressed into a waffle iron for that perfect golden crunch. They’re a fun twist on the classic potato and cheese combo and can be served with a dollop of sour cream or a fried egg for extra indulgence.

Ingredients:

• 2 large Russet potatoes, grated
• 1 cup shredded cheddar cheese
• 2 tbsp fresh chives, chopped
• 1 egg
• 1 tbsp flour
• Salt & pepper to taste
• 1 tbsp olive oil or melted butter (for greasing waffle iron)

Instructions:

1. Preheat waffle iron and grease with olive oil or melted butter.
2. Grate the potatoes and squeeze out excess moisture using a clean towel.
3. In a bowl, combine the grated potatoes, cheddar cheese, chives, egg, flour, salt, and pepper.
4. Spoon the mixture into the preheated waffle iron and cook according to the manufacturer’s instructions, usually about 5–7 minutes.
5. Serve warm with sour cream, salsa, or a fried egg on top.

Cheddar & Chive Breakfast Potato Waffles are a deliciously inventive way to enjoy potatoes in the morning. The crispy, cheesy waffles are perfect for dipping or topping with your favorite condiments. Whether you serve them as part of a hearty breakfast or as a fun brunch dish, these waffles will impress everyone at the table.

I hope these new recipes inspire your next breakfast adventure! Let me know if you’d like more ideas or specific variations.

Breakfast Potato & Veggie Tacos

These Breakfast Potato & Veggie Tacos are a fresh, vibrant way to start your day. Roasted potatoes, sautéed peppers, onions, and spinach come together in soft corn tortillas for a deliciously satisfying breakfast. These tacos are vegetarian-friendly, full of texture and flavor, and can be topped with your favorite salsa, avocado, or a fried egg for extra richness.

Ingredients:

• 4 medium potatoes, diced
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 cups spinach, chopped
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt & pepper to taste
• 8 small corn tortillas
• Optional toppings: avocado, salsa, fried eggs, cilantro

Instructions:

1. Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Roast on a baking sheet for 25–30 minutes until golden and crispy.
2. While the potatoes roast, sauté bell pepper and onion in a skillet over medium heat for 5–7 minutes until softened. Add spinach and cook for another 2 minutes until wilted.
3. Warm tortillas in a dry skillet or microwave.
4. Assemble tacos by filling each tortilla with roasted potatoes and sautéed veggies. Top with salsa, avocado, or fried eggs if desired.

These Breakfast Potato & Veggie Tacos offer a healthy, flavorful alternative to the usual morning fare. They’re light, fresh, and packed with veggies, making them a great way to start the day. Plus, they’re easily customizable based on your toppings and dietary preferences. Perfect for a meatless Monday or a satisfying brunch!

Cheesy Scalloped Potatoes with Ham

If you’re looking for something more indulgent and comforting for breakfast, this Cheesy Scalloped Potatoes with Ham dish is a winner. Creamy layers of thinly sliced potatoes, ham, and cheese bake together into a bubbly, rich casserole. It’s perfect for a special brunch or when you want to meal prep something hearty that will last for several days.

Ingredients:

• 4 medium potatoes, thinly sliced
• 1 cup cooked ham, diced
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• ½ cup milk
• 2 cloves garlic, minced
• 1 tbsp butter
• Salt & pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Butter a 9×9-inch baking dish.
2. Layer sliced potatoes, ham, and shredded cheese in the prepared dish.
3. In a small saucepan, combine heavy cream, milk, garlic, salt, and pepper. Heat until warm, then pour over the potatoes and ham.
4. Cover with foil and bake for 40 minutes. Remove foil, sprinkle extra cheese on top, and bake uncovered for another 15–20 minutes until golden and bubbly.
5. Garnish with fresh parsley and serve warm.

Cheesy Scalloped Potatoes with Ham make for a rich, decadent breakfast that’s perfect for when you want to treat yourself. The creamy sauce, tender potatoes, and gooey cheese all come together to create a comforting, indulgent dish. Whether served as a side or as a standalone breakfast, this recipe is sure to please everyone at the table.

Mediterranean Breakfast Potato Salad

This Mediterranean Breakfast Potato Salad is a light yet hearty dish that’s perfect for a fresh breakfast or brunch. Roasted potatoes are tossed with cucumber, tomato, red onion, Kalamata olives, and feta cheese, all drizzled with a tangy lemon-oregano dressing. This dish can be served warm or chilled and is a great way to bring a burst of Mediterranean flavors to your morning.

Ingredients:

• 4 medium potatoes, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ cup Kalamata olives, sliced
• ½ red onion, thinly sliced
• ½ cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt & pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes, turning once, until crispy and golden.
2. In a large bowl, combine roasted potatoes, cucumber, tomatoes, olives, and red onion.
3. In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper to create the dressing. Pour over the potato salad and toss gently to combine.
4. Sprinkle with crumbled feta and garnish with fresh parsley.

The Mediterranean Breakfast Potato Salad is a fresh, vibrant option for breakfast that feels like a healthy indulgence. The mix of tender roasted potatoes, crunchy veggies, and tangy feta makes each bite flavorful and satisfying. It’s perfect for a light but filling breakfast, and the leftovers are great for lunch or dinner too!

Let me know if you want more ideas or variations! I’m happy to create new recipes or give them a specific twist.

Loaded Breakfast Potato Skins

These Loaded Breakfast Potato Skins are the perfect combination of crispy, creamy, and savory. Baked potato halves are filled with scrambled eggs, cheese, and bacon, then baked until golden and bubbling. Whether you’re serving them at a brunch party or as a weekend breakfast, these potato skins are sure to be a hit. You can even customize the toppings to suit your tastes!

Ingredients:

• 4 medium Russet potatoes
• 4 large eggs
• ½ cup shredded cheddar cheese
• 4 strips bacon, cooked and crumbled
• 2 tbsp sour cream
• Salt & pepper to taste
• Fresh chives for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Pierce the potatoes with a fork and bake for 40-45 minutes, until tender.
2. Once baked, cut the potatoes in half and scoop out the flesh, leaving a small border around the edge.
3. Place the potato halves back on a baking sheet. In a skillet, scramble the eggs with salt and pepper until just set.
4. Fill each potato skin with scrambled eggs, then top with cheese and crumbled bacon.
5. Return the potatoes to the oven and bake for 10-12 minutes, until the cheese is melted and bubbly.
6. Serve with a dollop of sour cream and a sprinkle of fresh chives.

Loaded Breakfast Potato Skins are a deliciously fun and satisfying breakfast that’s packed with flavor. The crispy potato skins, creamy eggs, and melted cheese are a perfect combination, and the bacon adds that irresistible savory crunch. These are perfect for a special occasion, or when you want to treat yourself to a hearty, indulgent breakfast.

Sweet Potato & Black Bean Breakfast Burritos

Sweet Potato & Black Bean Breakfast Burritos offer a hearty, healthy, and flavorful start to the day. Roasted sweet potatoes and black beans provide the perfect filling, while scrambled eggs, avocado, and salsa bring extra flavor and texture. This recipe is great for meal prep, as the ingredients can be prepared in advance and quickly wrapped up for a delicious on-the-go breakfast.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 cup cooked black beans (canned or fresh)
• 4 large eggs
• 4 whole wheat tortillas
• 1 avocado, sliced
• ½ cup salsa
• 1 tsp cumin
• 1 tsp smoked paprika
• Olive oil for roasting
• Salt & pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Roast for 25–30 minutes, stirring halfway, until tender and caramelized.
2. While the potatoes roast, scramble eggs in a skillet over medium heat.
3. Warm tortillas in a dry skillet or microwave.
4. Assemble the burritos by layering roasted sweet potatoes, black beans, scrambled eggs, avocado slices, and salsa on each tortilla.
5. Roll up the tortillas tightly and serve warm.

Sweet Potato & Black Bean Breakfast Burritos are a flavorful, nutritious way to start your day. The sweet potatoes add a natural sweetness that pairs beautifully with the smoky paprika and cumin, while the black beans and eggs provide protein and fiber. Whether you enjoy them on the go or sit down to savor them, these burritos are a satisfying and healthy breakfast option.

Spicy Potato & Chorizo Scramble

For a bold and flavorful breakfast, the Spicy Potato & Chorizo Scramble is a must-try. This dish combines crispy potatoes with spicy chorizo, scrambled eggs, and a kick of chili flakes. It’s a flavorful, protein-packed meal that will keep you full and energized throughout the morning. Perfect for a weekend breakfast or when you’re craving something with a bit of spice.

Ingredients:

• 4 medium potatoes, diced
• 2 links of chorizo sausage (casings removed)
• 4 large eggs
• 1 small onion, chopped
• 1 tsp chili flakes (optional for extra heat)
• 1 tbsp olive oil
• Salt & pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add diced potatoes and cook for 8–10 minutes, stirring occasionally, until golden and crispy.
2. Add chorizo and chopped onion to the skillet and cook until the sausage is browned and fully cooked, about 5–7 minutes.
3. Crack eggs directly into the skillet, stirring to scramble with the potatoes and chorizo. Add chili flakes, salt, and pepper to taste.
4. Cook for 2–3 more minutes until the eggs are fully scrambled and cooked through.
5. Garnish with fresh cilantro and serve hot.

The Spicy Potato & Chorizo Scramble is a bold, filling breakfast packed with flavor and spice. The crispy potatoes, spicy chorizo, and scrambled eggs combine for a satisfying and savory dish that’s perfect for anyone who loves a little heat in their morning meal. Serve it with a side of avocado or tortillas for an even more indulgent breakfast.

Let me know if you want more or if you’d like to adjust any of these recipes for a specific diet or taste preference!

Crispy Parmesan Breakfast Potatoes

If you love crispy potatoes with a cheesy twist, these Crispy Parmesan Breakfast Potatoes are the perfect dish for you. The combination of golden, crispy potatoes with freshly grated Parmesan and a hint of garlic creates a savory and indulgent breakfast side. You can enjoy them with eggs, bacon, or just as they are—either way, they’re sure to impress.

Ingredients:

• 4 medium Yukon Gold potatoes, diced
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ cup freshly grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• Salt & pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. Toss the diced potatoes with olive oil, garlic powder, onion powder, salt, and pepper.
3. Spread the potatoes in a single layer on the prepared baking sheet. Bake for 25–30 minutes, flipping halfway, until the potatoes are golden and crispy.
4. Remove from the oven and sprinkle with Parmesan cheese while they’re still hot. Toss gently to coat the potatoes in the melted cheese.
5. Garnish with fresh parsley and serve warm.

Crispy Parmesan Breakfast Potatoes are a simple yet flavorful way to enjoy potatoes in the morning. The golden, crunchy exterior with the cheesy, garlicky flavor makes them irresistible. These potatoes are perfect on their own or as a side dish to eggs, sausage, or even avocado toast.

Mediterranean Potato & Egg Breakfast Bowls

These Mediterranean Potato & Egg Breakfast Bowls are fresh, healthy, and packed with bold Mediterranean flavors. Roasted potatoes are paired with ripe tomatoes, olives, and feta cheese, then topped with a sunny-side-up egg for extra richness. A drizzle of olive oil and a sprinkle of oregano make this bowl the perfect balance of savory, fresh, and filling.

Ingredients:

• 4 medium red potatoes, diced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt & pepper to taste
• 1 cup cherry tomatoes, halved
• ¼ cup Kalamata olives, pitted and sliced
• ½ cup crumbled feta cheese
• 4 large eggs
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss the diced potatoes with olive oil, oregano, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25–30 minutes, until golden and crispy.
2. While the potatoes roast, heat a nonstick skillet over medium heat and cook the eggs sunny-side-up or to your desired level of doneness.
3. To assemble the bowls, divide the roasted potatoes among 4 bowls. Top with halved cherry tomatoes, olives, feta cheese, and a cooked egg.
4. Drizzle with a bit of olive oil, garnish with fresh parsley, and serve.

Mediterranean Potato & Egg Breakfast Bowls bring together fresh, vibrant ingredients in a filling and nutritious breakfast. The roasted potatoes provide a savory base, while the tomatoes, olives, and feta add tangy and briny elements. The egg on top adds richness, making this bowl a perfect way to start your day with a Mediterranean flair.

Spicy Breakfast Potato & Avocado Toast

This Spicy Breakfast Potato & Avocado Toast brings together the creaminess of avocado, the heat of chili flakes, and the crispiness of seasoned potatoes on a slice of toasted bread. It’s an easy, customizable, and incredibly satisfying breakfast option that’s packed with flavors and textures. Top it with a fried egg for added protein, or keep it light with just the avocado and potatoes.

Ingredients:

• 2 medium potatoes, diced
• 1 tbsp olive oil
• 1 tsp chili flakes (adjust to taste)
• Salt & pepper to taste
• 2 slices whole-grain bread
• 1 ripe avocado, mashed
• 1 tbsp lemon juice
• 2 eggs (optional, for topping)
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss the diced potatoes with olive oil, chili flakes, salt, and pepper. Spread them out on a baking sheet and bake for 20–25 minutes until crispy and golden.
2. While the potatoes roast, toast the slices of bread to your desired crispness.
3. In a small bowl, mash the avocado with lemon juice and a pinch of salt. Set aside.
4. If desired, cook the eggs to your liking (fried, poached, or scrambled).
5. To assemble, spread the mashed avocado onto each slice of toasted bread. Top with the roasted spicy potatoes.
6. Garnish with a fried egg (if using), fresh cilantro or parsley, and an extra sprinkle of chili flakes.

Spicy Breakfast Potato & Avocado Toast is a fun and flavorful twist on the classic avocado toast. The crispy, spicy potatoes give the dish an added crunch and warmth, while the creamy avocado and fried egg make it rich and satisfying. It’s a simple, yet filling breakfast that’s perfect for those who enjoy a bit of spice and a lot of flavor.

Let me know if you’d like more recipes, adjustments to any of these, or if you need ideas for different types of meals!

Garlic Herb Breakfast Potato Frittata

The Garlic Herb Breakfast Potato Frittata is a deliciously hearty dish that combines the comfort of roasted potatoes with eggs, garlic, and fresh herbs. This simple yet elegant frittata makes for a perfect breakfast or brunch item. The potatoes add a satisfying base, while the eggs create a rich, creamy texture, and the garlic and herbs elevate the flavor to make every bite a savory delight.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tbsp fresh parsley, chopped
• 6 large eggs
• ¼ cup milk
• ½ cup shredded mozzarella cheese
• Salt & pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat. Add diced potatoes, garlic powder, thyme, salt, and pepper. Cook for 10–12 minutes, stirring occasionally, until the potatoes are golden and tender.
2. In a separate bowl, whisk together the eggs, milk, parsley, and shredded mozzarella.
3. Pour the egg mixture over the cooked potatoes in the skillet. Stir gently to combine. Let the frittata cook on the stove for about 3–5 minutes until the edges begin to set.
4. Transfer the skillet to the oven and bake for 12–15 minutes, or until the eggs are fully set and lightly golden on top.
5. Remove from the oven and let it cool slightly before slicing and serving.

The Garlic Herb Breakfast Potato Frittata is a simple and satisfying dish that combines the best of eggs, potatoes, and fresh herbs. It’s versatile, so you can add other vegetables, meats, or cheeses to suit your taste. Perfect for meal prep, brunch gatherings, or a cozy weekend breakfast.

Sweet Potato & Sausage Breakfast Hash

The Sweet Potato & Sausage Breakfast Hash is a hearty, savory breakfast that’s full of flavor and texture. Roasted sweet potatoes are paired with savory sausage, bell peppers, and onions to create a dish that’s both filling and delicious. This hash is easy to make, and the combination of sweet and savory flavors makes it a perfect way to start your day. Add a fried egg on top to make it extra satisfying.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 links breakfast sausage, casings removed
• 1 bell pepper, chopped
• 1 small onion, chopped
• 2 tbsp olive oil
• 1 tsp paprika
• Salt & pepper to taste
• 4 eggs (optional, for topping)
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 20–25 minutes, stirring halfway through, until tender and golden.
2. While the sweet potatoes roast, heat a skillet over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and fully cooked.
3. Add the chopped bell pepper and onion to the skillet and sauté for 5–7 minutes until softened.
4. Once the sweet potatoes are roasted, add them to the skillet and stir to combine with the sausage and veggies.
5. Serve with a fried egg on top and garnish with fresh parsley.

Sweet Potato & Sausage Breakfast Hash is the perfect blend of hearty, savory, and slightly sweet flavors. The tender sweet potatoes provide a soft base, while the savory sausage and crispy vegetables add depth and texture. Topping it with a fried egg makes it a complete and satisfying breakfast that will keep you full for hours.

Cheesy Potato Breakfast Casserole

The Cheesy Potato Breakfast Casserole is a crowd-pleasing dish that’s perfect for family breakfasts, brunches, or meal prepping for the week. This casserole layers crispy hash browns with eggs, cheese, and bacon (or sausage), all baked to perfection. The result is a cheesy, comforting breakfast that’s as indulgent as it is satisfying.

Ingredients:

• 4 cups frozen hash browns, thawed
• 1 cup cooked bacon or sausage, crumbled
• 1½ cups shredded cheddar cheese
• 6 large eggs
• 1 cup milk
• 1 tbsp butter, for greasing
• 1 tsp onion powder
• Salt & pepper to taste
• Fresh green onions for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, whisk together eggs, milk, onion powder, salt, and pepper.
3. Layer the thawed hash browns in the bottom of the prepared baking dish. Top with crumbled bacon or sausage and 1 cup of shredded cheddar cheese.
4. Pour the egg mixture evenly over the hash browns and meat, then sprinkle the remaining ½ cup of cheese on top.
5. Bake for 35–40 minutes, or until the casserole is set in the middle and the top is golden and bubbly.
6. Garnish with fresh green onions and serve.

Cheesy Potato Breakfast Casserole is the ultimate breakfast comfort food. The crispy hash browns, rich cheese, and savory bacon or sausage create a satisfying and indulgent dish that’s perfect for feeding a crowd. It’s easy to make, easy to serve, and will become a go-to breakfast favorite in no time.

Let me know if you’d like more ideas or adjustments to these recipes! I’m happy to help!

Crispy Breakfast Potato Waffles

Why settle for plain waffles when you can have Crispy Breakfast Potato Waffles? These savory waffles made with grated potatoes are crispy on the outside and tender on the inside, making them a perfect base for your favorite breakfast toppings. Topped with a fried egg, avocado, or even a drizzle of hollandaise sauce, these waffles take breakfast to a whole new level of yum.

Ingredients:

• 4 medium Russet potatoes, grated
• 1 small onion, grated
• 1 egg, beaten
• ¼ cup flour
• 1 tsp garlic powder
• 1 tsp paprika
• Salt & pepper to taste
• 2 tbsp olive oil (for the waffle iron)
• Optional toppings: fried eggs, avocado, hollandaise sauce

Instructions:

1. Preheat your waffle iron and grease it lightly with olive oil.
2. Grate the potatoes and onion. Squeeze out excess moisture from the potatoes using a clean kitchen towel or paper towels.
3. In a large bowl, combine the grated potatoes, onion, egg, flour, garlic powder, paprika, salt, and pepper.
4. Spoon the potato mixture into the waffle iron, making sure it’s spread evenly.
5. Close the waffle iron and cook for 5–7 minutes or until the waffles are golden brown and crispy.
6. Serve with fried eggs, avocado, or your favorite toppings.

Crispy Breakfast Potato Waffles are an innovative way to enjoy potatoes in the morning. They’re fun, crispy, and highly versatile, making them perfect for a unique brunch or weekend breakfast. The crispy exterior and soft interior paired with your favorite toppings make this a breakfast that’s both delicious and satisfying.

Loaded Breakfast Potato Bowl

The Loaded Breakfast Potato Bowl is a perfect way to combine all your favorite breakfast elements in one satisfying bowl. Crispy roasted potatoes are topped with scrambled eggs, cheese, bacon, and your choice of veggies for a customizable breakfast that’s hearty and full of flavor. It’s the ideal meal for when you want something filling and comforting to start your day.

Ingredients:

• 4 medium potatoes, diced
• 4 large eggs, scrambled
• ½ cup shredded cheddar cheese
• 4 strips of bacon, cooked and crumbled
• 1 small bell pepper, diced
• 1 small onion, diced
• 2 tbsp olive oil
• Salt & pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the diced potatoes with olive oil, salt, and pepper. Spread the potatoes on a baking sheet and roast for 25–30 minutes, flipping halfway, until crispy and golden.
2. While the potatoes are roasting, cook the bacon until crispy, then crumble it.
3. In the same skillet, sauté the bell pepper and onion for 5–7 minutes until softened.
4. Scramble the eggs in a separate pan over medium heat until cooked through.
5. Assemble the bowls by layering the roasted potatoes, scrambled eggs, sautéed veggies, cheese, and crumbled bacon.
6. Garnish with fresh cilantro and serve warm.

The Loaded Breakfast Potato Bowl is a deliciously customizable meal that combines crispy potatoes with all your favorite breakfast ingredients. The warm eggs, melted cheese, crispy bacon, and sautéed veggies create a perfect balance of textures and flavors. This dish is ideal for a hearty breakfast that will keep you full and satisfied all morning long.

Spicy Sweet Potato & Chorizo Breakfast Tacos

For a flavorful and spicy breakfast option, these Spicy Sweet Potato & Chorizo Breakfast Tacos are a must-try. The combination of roasted sweet potatoes, savory chorizo, and a kick of chili flakes is packed with bold flavors. Wrap everything up in a warm tortilla and top with avocado and cilantro for a satisfying meal that’s perfect for a weekend brunch or a weekday morning.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 links of chorizo sausage, casings removed
• 1 tsp chili flakes (optional for extra heat)
• 1 tsp cumin
• 8 small corn tortillas
• 1 avocado, sliced
• 1 small red onion, thinly sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, chili flakes, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until the potatoes are tender and golden.
2. While the sweet potatoes are roasting, cook the chorizo in a skillet over medium heat, breaking it up with a spoon until browned and fully cooked.
3. Warm the tortillas in a skillet or microwave.
4. To assemble the tacos, layer the roasted sweet potatoes and cooked chorizo on each tortilla. Top with sliced avocado, red onion, and fresh cilantro.
5. Serve with lime wedges for a burst of fresh flavor.

Spicy Sweet Potato & Chorizo Breakfast Tacos bring a bold, flavorful punch to your morning routine. The sweetness of the roasted sweet potatoes balances the spicy chorizo, creating a perfect harmony of flavors. These tacos are filling, packed with protein and fiber, and offer a satisfying kick that will wake up your taste buds.

Let me know if you need more ideas or if you’d like to adjust any recipes! I’m always here to help.

Sweet Potato & Spinach Breakfast Casserole

The Sweet Potato & Spinach Breakfast Casserole combines the sweetness of roasted sweet potatoes with the freshness of spinach and the richness of eggs and cheese. This casserole is perfect for meal prep or for serving a crowd at a weekend brunch. It’s a nutritious and hearty dish that’s packed with vitamins, protein, and fiber—everything you need to start your day strong.

Ingredients:

• 3 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 6 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• Salt & pepper to taste
• ½ tsp nutmeg
• ¼ cup green onions, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes, or until tender and golden.
2. In a skillet, sauté the spinach over medium heat until wilted. Set aside to cool.
3. In a large bowl, whisk together the eggs, milk, nutmeg, and a pinch of salt and pepper.
4. In a greased 9×13-inch baking dish, layer the roasted sweet potatoes and sautéed spinach. Pour the egg mixture over the top, then sprinkle with shredded cheese.
5. Bake for 30–35 minutes, or until the casserole is set in the middle and lightly golden on top.
6. Garnish with chopped green onions (if using) and serve warm.

Sweet Potato & Spinach Breakfast Casserole is a hearty, wholesome dish that’s perfect for starting the day with a balanced meal. The natural sweetness of the sweet potatoes pairs wonderfully with the savory eggs and cheese, while the spinach adds a burst of green goodness. It’s an easy, make-ahead meal that’s sure to please everyone at the breakfast table.

Crispy Roasted Potatoes with Poached Eggs

If you’re craving crispy potatoes topped with a runny, rich egg, the Crispy Roasted Potatoes with Poached Eggs will hit the spot. The roasted potatoes are perfectly golden and crispy on the outside, soft on the inside, and are the perfect base for poached eggs. With a little salt, pepper, and fresh herbs, this dish is simple yet flavorful.

Ingredients:

• 4 medium potatoes, diced
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp garlic powder
• Salt & pepper to taste
• 4 eggs
• Fresh parsley for garnish
• Optional: hot sauce or hollandaise sauce for topping

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the diced potatoes with olive oil, rosemary, garlic powder, salt, and pepper. Spread the potatoes on a baking sheet and roast for 25–30 minutes, flipping halfway, until they are crispy and golden.
2. While the potatoes are roasting, bring a pot of water to a simmer. Add a splash of vinegar to the water, then carefully crack in the eggs, one at a time. Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny.
3. To serve, divide the crispy roasted potatoes between plates and top each with a poached egg. Garnish with fresh parsley and a sprinkle of salt and pepper.
4. For extra flavor, add a drizzle of hot sauce or hollandaise sauce.

Crispy Roasted Potatoes with Poached Eggs is a comforting, flavorful breakfast that’s as simple as it is satisfying. The contrast between the crispy potatoes and the soft, runny egg is perfection in every bite. Add your favorite sauce or herbs to customize it to your taste, and you’ve got an irresistible breakfast dish.

Breakfast Potato Skillet with Bell Peppers

This Breakfast Potato Skillet with Bell Peppers is an all-in-one, hearty meal that’s packed with flavor and color. Crispy potatoes are sautéed with bell peppers and onions, then topped with eggs to create a satisfying and well-balanced breakfast. It’s perfect for a quick weekday breakfast or a leisurely weekend brunch.

Ingredients:

• 4 medium potatoes, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, diced
• 4 large eggs
• 2 tbsp olive oil
• 1 tsp paprika
• ½ tsp chili powder (optional for heat)
• Salt & pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and crispy.
2. Add the diced bell peppers and onions to the skillet and sauté for another 5–7 minutes until softened.
3. Sprinkle the paprika, chili powder (if using), salt, and pepper over the potatoes and veggies and mix to combine.
4. Make four small wells in the potato mixture and crack the eggs into each well. Cover the skillet and cook for 4–5 minutes, or until the eggs are cooked to your liking.
5. Garnish with fresh cilantro and serve immediately.

The Breakfast Potato Skillet with Bell Peppers is a simple, flavorful dish that’s perfect for any morning. The crispy potatoes and sautéed vegetables combine to create a delicious base, while the eggs provide protein and richness. The vibrant bell peppers add both color and flavor, making this a satisfying and balanced breakfast.

Let me know if you’d like even more recipes or if you have any special requests for variations! I’m here to help.