Aimee Fortney's Easy Breakfast Bowls - WSMV News 4

Aimee Fortney's Easy Breakfast Bowls

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Looking for an easy brunch or even breakfast for dinner idea? Try these breakfast bowls! They are easy, healthy and you can even make an assembly line to make several at once. Allow to cool, then place in a freezer-safe container to freeze so you can reheat it for a busy morning!


Double up on this recipe and make extra. Allow to cool completely, then place in containers to freeze.

Serves 2

  • 2 potatoes, diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Scrambled eggs (recipe below)
  • Blender salsa (recipe below)

Toss potatoes, olive oil, sea salt and pepper on a cookie sheet. Bake at 425 for 30 minutes. Stir halfway through baking. When finished, remove from the oven and place at the bottom of your bowls. Top with blender salsa and scrambled eggs. If you are freezing, allow to cool and then freeze.


  • 4 eggs
  • 1/2 cups of shredded cheese
  • 1 tablespoons sour cream
  • Splash of milk/heavy cream/water
  • Pinch of salt and pepper (to taste)

In a small bowl, beat eggs and milk (or cream/water mixture that you use). Add eggs to the pan, along with half of the cheese, a pinch of salt and pepper. Just as the eggs begin to scramble, add the sour cream and stir to scramble.


  • 2 cans tomatoes with chilies
  • 1 onion, quartered
  • 1 handful of cilantro
  • Salt and pepper (to taste; just a pinch)
  • Juice from 1 lime

Place all ingredients in a blender and mix well! Store any leftover salsa in an airtight container or mason jar in the refrigerator. This is extra spicy, so if you want to tone down the heat, use one can of tomatoes with chilies and one can of plain, diced tomatoes.

For more about Aimee Fortney, visit

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