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Breakfast Bowl For One

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  • Prep 5 min
  • Total 20 min
  • Servings 1
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Even though we’re calling it a breakfast bowl, we fully support eating this meal any time of day. This party-of-one dish of sweet potato, bacon, spinach and a fresh egg can be whipped together at the last minute for a fast and filling breakfast, lunch or dinner.
by: Bev Cooks
Updated Dec 6, 2019
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  • 1 slice thick cut bacon
  • 1/2 sweet potato, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup baby spinach
  • 1 large egg
  • 3 basil leaves, torn
  • 1 pinch coarse salt and freshly ground pepper


  • 1
    Heat a medium skillet over medium heat. Add the bacon and cook until rendered and crispy, about 6 minutes. Remove from pan and place on some paper towels to soak up the fat. Drain all but a tablespoon of the bacon fat. Once bacon has cooled, chop it into crumbles.
  • 2
    Add the grated sweet potato to the pan and season with cumin, chili powder and a pinch of salt and pepper. Sauté the potatoes until they soften and are browned on all sides, about 8 minutes.
  • 3
    Move the hash browns to one side of the pan and add the spinach to the other half. Cook to wilt, about 2 minutes.
  • 4
    Meanwhile, bring a small saucepan of water to boil. Add the egg, cover and boil for 6 minutes, which will result in a soft-boiled egg. Remove with a slotted spoon and gently peel the shell under cool running water. For a thicker yolk, add two minutes to the cook time. For hard-boiled, cook for 10 to 12 minutes.
  • 5
    Arrange the hash browns in the bottom of a small bowl. Place the spinach on top, followed by the egg, split in half. Garnish with another small pinch of salt, black pepper, the crumbled bacon and some torn basil leaves.

Expert Tips

  • tip 1
    Save the other half of the shredded sweet potato by storing it in an air-tight container in the refrigerator.

Nutrition Information

No nutrition information available for this recipe
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