Breakfast Bowls

This site’s on a roll. Here’s how we’ll switch it to be Stage 1-Friendly, and as available for Elliot (GFCF) as possible.


3 lbs. russet potatoes
1 Tbsp olive oil (plus enough to cook eggs)
1 tsp smoked paprika cumin
½ tsp garlic powder
½ tsp salt
Freshly cracked pepper
9 large eggs
2 Tbsp butter (we cook our eggs w/ oil so they’re casein-free in case the little guy decides to try some)
1½ cups salsa (optional, won’t do with the Stage 1 kiddo)
1½ cups shredded cheddar cheese


Preheat the oven to 400 degrees. Wash and cut the potatoes into one-inch cubes. Place the potato cubes in a large bowl and add the olive oil, smoked paprika, garlic powder, salt, and some freshly cracked pepper. Toss the potatoes until they are well coated in oil and seasoning.
Line a baking sheet with foil and give it a light spritz of non-stick spray. Spread the potatoes out over the baking sheet so they are in a single layer. If they don’t fit, prepare a second baking sheet and divide the potatoes between the two. Roast the potatoes in the preheated oven for 45min to one hour, or until they are tender and golden brown. Stir the potatoes once, about half way through.
When the potatoes are close to being finished, crack the eggs into a large bowl and gently whisk them. Scramble eggs in large skillet over med-low heat until they are mostly solid, but still moist in appearance. Be careful not to over cook the eggs at this point because they will cook further upon reheating the breakfast bowls.
To assemble bowls, divide the roasted potatoes between 5 bowls (no way are we getting leftovers – ha!). Add salsa to the bowls of those who want it (not Feingold Stage 1). Divide the scrambled eggs among the bowls and then top with about ¼ cup of shredded cheese for those who can have dairy (or add Daiya on Elliot’s).

Variation: Dice ham to add in the eggs as well. We know Elliot gets closest to eating eggs that way, plus it would make it more of a full meal.


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