2 1/4 pounds red Idaho® potatoes, cut into 1-inch cubes
½ of a large yellow onion, cut into 1-inch pieces
2 tablespoons olive oil
salt and pepper
¼ cup milk
4 slices mozzarella cheese
Optional garnish: avocado, cilantro, thinly sliced green onions, hot sauce, salsa
Preheat oven to 425°F. In a large bowl, toss potatoes with onion and olive oil until evenly coated. Season with salt and pepper. Spread mixture in an even layer on a baking sheet. Bake for 45-50 minutes, stirring every 15 minutes to ensure even browning.
n a medium bowl, whisk together eggs and milk. Season with salt and pepper. Heat a medium skillet over low heat and spray with cooking spray. Pour in egg mixture and cook, stirring constantly until eggs are fluffy and cooked through.
Divide potatoes and eggs evenly among 4 bowls. Top with a slice of cheese and preferred garnish. Enjoy!
If freezing breakfast bowls, cool all elements completely. Divide potatoes evenly across 4 airtight, freezer-proof containers. Top with a slice of cheese. Divide eggs evenly and spoon on top of the cheese. Seal and freeze.
To reheat, loosen the container lid and microwave on high for 3 minutes, stirring every minute. Add toppings and enjoy!