Egg, Bacon, Potato Scramble

Most of us have heard that breakfast is important and we should be eating it everyday. But just because we have heard it doesn’t mean that we follow it. A lot of people skip breakfast because they feel like they don’t have time or simply don’t like typical breakfast foods. This recipe is simple, easy, and delicious. It’s even something you can prep ahead of time and reheat in the morning to save time.



  1. Preheat the oven to 425 degrees and start with your potatoes. Wash them, dry them and then cut them into small cubes. Place them in a bowl and add the avocado oil, onion powder, garlic powder, salt and pepper. Mix thoroughly until the potatoes are coated and then lay them out in a single layer on a stone or non-stick pan. Place in the oven and cook for 25 minutes.

  2. Next start cooking your bacon. Place bacon in a skillet or pan and cook on medium heat, flipping it every few minutes until it is cooked all the way. Remove bacon from the pan and place on a paper towel lined plate.

  3. Now for your eggs. Drain most of the bacon fat, leaving just enough to cook your scrambled eggs in. Add your eggs and scramble them in the pan. Cook them on medium heat, stirring the until they are cooked all the way. Remove eggs from heat and place to the side until your potatoes are finished.

  4. Once your potatoes are finished, transfer them to a bowl, add your eggs and crumble your bacon over top. Sprinkle on some Everything But The Bagel Seasoning Salt or your favorite seasonings.

  5. Enjoy a hearty AND healthy breakfast!

Bonus: Prep multiple portions of potatoes and bacon ahead of time for a faster morning routine. Just crack a few eggs and cook, heat up your potatoes and bacon and you’re ready to go in minutes! I have even prepped the eggs in advance before and they have reheated well!