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Crispy Air Fryer Breakfast Bowl Recipe with Fluffy Eggs and Veggies Made Easy

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A quick and easy breakfast bowl featuring crispy air-fried potatoes, roasted veggies, and fluffy eggs, perfect for busy mornings or relaxed weekends.

Ingredients

Scale
  • 2 cups (300g) potatoes, diced (Yukon Gold or Russet)
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 bell pepper, sliced (red or yellow)
  • 1 small zucchini, chopped
  • 1/2 red onion, cut into wedges
  • 1/2 cup (75g) cherry tomatoes, halved (optional)
  • 1 teaspoon fresh thyme leaves or rosemary
  • 1 tablespoon olive oil (for veggies)
  • Salt and pepper to taste (for veggies)
  • 2 large eggs, room temperature
  • 1 teaspoon unsalted butter
  • 1 tablespoon milk or cream (optional)
  • Salt and pepper (for eggs)
  • Fresh parsley or chives, chopped (for garnish)
  • Hot sauce or salsa (optional)

Instructions

  1. Wash and dice about 2 cups (300g) of potatoes into 1/2-inch cubes. Toss in a mixing bowl with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, salt, and black pepper until evenly coated.
  2. Preheat air fryer to 400°F (200°C). Spread potatoes in a single layer in the air fryer basket. Cook for 15 minutes, shaking halfway through, until golden and crispy on edges but tender inside.
  3. While potatoes cook, slice 1 bell pepper, chop 1 small zucchini, quarter half a red onion, and halve about 1/2 cup cherry tomatoes. Toss with 1 tablespoon olive oil, salt, pepper, and 1 teaspoon fresh thyme leaves.
  4. After potatoes are done, move them aside and air fry the veggies at 390°F (200°C) for about 10 minutes until tender and slightly caramelized, shaking or stirring halfway through.
  5. Heat 1 teaspoon unsalted butter in a nonstick pan over medium-low heat. Crack 2 large eggs into a bowl, add 1 tablespoon milk, salt, and pepper, and whisk lightly. Pour into pan and cook gently, stirring slowly to create soft, fluffy curds. Remove from heat just before fully set.
  6. Assemble the bowl by layering crispy potatoes at the bottom, topped with roasted veggies, then spoon the fluffy eggs on top. Garnish with chopped parsley or chives and drizzle hot sauce if desired.

Notes

Use Yukon Gold potatoes for best crispiness; sweet potatoes can be substituted for a sweeter flavor. Cook eggs on medium-low heat and stir slowly for fluffy texture. Avoid overcrowding the air fryer basket to ensure crispiness. Eggs are best cooked fresh but can be gently reheated. Store components separately for meal prep and reheat potatoes and veggies in the air fryer to restore crispness.

Nutrition

Keywords: air fryer breakfast bowl, crispy potatoes, fluffy eggs, roasted veggies, quick breakfast, easy breakfast bowl, healthy breakfast

Find it online: https://larameals.com/crispy-air-fryer-breakfast-bowl-recipe-with-fluffy-eggs-and-veggies-made-easy/