Layer upon layer of deliciousness is what we have here! This breakfast bowl will have you satisfied in the morning before a long day or perfectly refueled after a good workout. Between the potatoes, egg whites, and Daiya cheese, this is a balanced breakfast with big flavor. Let's get to the recipe!
5 fingerling potatoes cut into quarters (I would make a bigger batch of these to have them throughout the week)
5 egg whites, cooked scrambled
1/4 cup or 1/2 cup of chopped red pepper
1/4 cup of Pepperjack Daiya Cheese
Salt and pepper
Cilantro to garnish
Preheat your oven to 350 degrees.
Place the chopped fingerling potatoes on a non stick baking sheet and toss them with salt and pepper with a touch of cooking spray.
Bake them for 30 minutes and then take them out and toss them.
Increase the oven temp to 400 degrees and bake for another 30 minutes. (This is my way of getting potatoes perfectly roasted but cook them however you would like!)
While the potatoes are baking, sauté some red pepper and scramble the eggs.
Layer your breakfast bowl with the potatoes as the base, followed by the egg whites, and then finally melt on some dairy free pepperjack cheese. Garnish it with your favorite herbs and enjoy!