Dinner

Breakfast Bowl with Hash Browns, Bacon, Veggies, and Melted Mexican Cheese Recipe

ByMaya Arden January 25, 2026January 25, 2026

Introduction

This hearty breakfast bowl combines crispy hash browns, savory bacon, colorful peppers, and fluffy scrambled eggs topped with melted cheese and creamy avocado. It’s a satisfying and flavorful way to start your day with a balanced mix of textures and tastes.

A round bowl contains five main layers: in the top right, bright yellow scrambled eggs mixed with bits of white, topped with green herbs; below it, chopped red and green bell peppers with a slightly shiny texture; bottom left shows lightly browned diced potatoes with a crispy look; above the potatoes, a cluster of crispy dark brown bacon pieces; at the center sits half an avocado with light green flesh sprinkled with white and black sesame seeds and green herbs. The bowl is on a white marbled surface with a folded grey and white striped cloth nearby and a whole avocado half at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup frozen hash brown potatoes (cubed)
1/8 teaspoon paprika

2 slices pre-cooked bacon
1 tablespoon olive oil

1/4 cup green bell peppers (chopped)
1/4 cup red bell peppers (chopped)

2 tablespoons red onion (chopped)
3 eggs
1 tablespoon water

Salt and pepper, to taste
3 tablespoons Mexican blend cheese (shredded)
1/2 avocado (sliced)

Green onion (chopped), for garnish

Instructions

Step 1: Prepare 1 cup of frozen hash brown potatoes according to the package instructions. Once cooked, season with 1/8 teaspoon paprika and salt and pepper to taste.
Step 2: Cook 2 slices of pre-cooked bacon as directed on the package, then chop into pieces. Alternatively, cook raw bacon until crispy and chop.

Step 3: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped green bell peppers, red bell peppers, and red onion. Cook until the vegetables have softened, then remove from the skillet and set aside.
Step 4: In a small bowl, whisk together 3 eggs, 1 tablespoon water, and season with salt and pepper to taste.
Step 5: Add a little olive oil or butter to the same skillet. Pour in the whisked eggs and scramble gently until cooked through but still soft.

Step 6: Turn off the heat, sprinkle the shredded Mexican blend cheese over the eggs, and cover the skillet to allow the cheese to melt.
Step 7: Assemble your breakfast bowl by placing the seasoned potatoes and cheesy scrambled eggs at the bottom. Top with the cooked peppers and onions, chopped bacon, and sliced avocado.
Step 8: Garnish with chopped green onion and serve immediately for a warm and satisfying meal.

Tips & Variations

Swap the Mexican blend cheese for cheddar or pepper jack for a different flavor profile.
Use fresh potatoes instead of frozen hash browns for a homemade touch—just cube and sauté until crispy.
Add a dash of hot sauce or salsa on top for extra heat and tang.

For a vegetarian version, omit bacon and add sautéed mushrooms or black beans.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through. Note that avocado is best added fresh to avoid browning, so store it separately and add when serving.

How to Serve

A gray bowl filled with five main sections layered side by side: on the left, crispy brown bacon; next to it, light golden diced potatoes; at the center, a halved avocado with bright green flesh sprinkled with sesame seeds and small green herbs; to the right of the avocado, colorful cooked vegetables including red and green bell peppers and onions; and on the far right, fluffy yellow scrambled eggs with green chopped herbs sprinkled on top. A silver fork rests in the egg section. The bowl is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw bacon instead of pre-cooked?

Yes, you can cook raw bacon until crispy before chopping. Just be sure to drain excess fat before adding other ingredients to the skillet.

What can I substitute for Mexican blend cheese?

Cheddar, Monterey Jack, or pepper jack cheese work well as substitutes depending on your taste preference.

Maya Arden