Print Recipe

Easy Breakfast Bowls

Servings: 8 bowls


  • 12 slices bacon
  • 2 large sweet potatoes, peeled and diced
  • 1 large onion, sliced
  • 1 tbsp olive oil
  • salt & pepper

For Scrambled Eggs

  • 12 large eggs
  • 1/2 cup full fat coconut milk
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil


  • Roast the sweet potatoes. Preheat your oven to 425 degrees. Spread sweet potatoes across a greased baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 25 minutes or until sweet potatoes are fork tender. Remove from oven and set aside.
  • Cook the bacon. Place bacon on a large baking sheet and bake in oven at 425 for 15 minutes or until bacon is brown and crispy.
  • Caramelize the onions. Toss your onions in a skillet with some olive oil. Add a pinch of salt, and slow cook, stirring occasionally, lowering the heat if any onions begin to brown too quickly.
  • Scramble the eggs. In a large bowl or stand mixer whisk together the eggs, coconut milk, salt and pepper.
  • Assemble the bowls. Layer your roasted potatoes, onion, bacon and eggs. Add any other toppings you wish!