Avocado, Egg & Potato Breakfast Bowl

Prep Time: 10 minutes

Cook Time: 15 minutes

Serving: 1

Ingredients:

1 cup cooked, cubed potatoes

½ avocado, sliced

10-12 cherry tomatoes, quartered

½ cup fresh spinach leaves, packed

½ cup fresh baby kale, packed

1 green onion, sliced

3 large eggs

2 tsps ghee/butter, divided

Pinch of salt and pepper

Directions:

1. Air-Fry the Potatoes: Preheat your air fryer to 400°F (200°C). Toss the cooked, cubed potatoes with 1 teaspoon of melted ghee or butter, salt, and pepper. Air fry for 10–12 minutes, shaking the basket halfway through, until crispy and golden.

2. Wilt the Greens: While the potatoes cook, heat the remaining teaspoon of ghee or butter in a skillet over medium heat. Add spinach and kale, sautéing for 1–2 minutes until just wilted. Transfer to a serving bowl.

3. Sauté Cherry Tomatoes: Add potatoes to skillet and sauté for 3-5 minutes to soften, remove and set aside.

4. Cook the Eggs: In the same skillet, cook eggs to your preferred doneness—sunny-side, over-easy, or scrambled.

5. Assemble the Bowl: Add the crispy air-fried potatoes to the greens. Top with cherry tomatoes, avocado slices, and both cooked eggs. Garnish with sliced green onions.

6. Serve: Eat immediately while warm.

Macros:

• Calories 560/serving

• Protein 26g

• Carbs 45g

• Fat: 40g