Jun 09 2026
Restaurants›Moxies Orleans Restaurant›Brunch Bowl Recipe

Brunch Bowl Recipe

Inspired by Moxies Orleans Restaurant
Time35m
Serves1

Two eggs any style, bacon, brunch potatoes, sautéed onions & peppers, cheddar, avocado & sriracha drizzle.

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Ingredients

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Main Components

Brunch Potatoes

Sautéed Onions & Peppers

Method

Brunch Potatoes

  1. 1

    Prepare and cook the potatoes

    Preheat the oven to 425°F (220°C). Toss diced Yukon Gold potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until crispy and golden brown.

Sautéed Onions & Peppers

  1. 2

    Cook vegetables

    While the potatoes are roasting, heat 1 tsp of olive oil in a skillet over medium heat. Add sliced red and green bell peppers and onion. Season with salt and pepper. Sauté for 7-10 minutes until softened and slightly caramelized. Set aside.

Main Components

  1. 3

    Cook bacon

    In a skillet over medium heat, cook bacon slices until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain excess grease.

  2. 4

    Cook eggs

    Prepare the eggs to your desired style (fried, scrambled, or poached). For sunny-side-up: heat a nonstick pan over medium heat, add a small amount of oil or butter, crack eggs in, and cook until whites are set and yolks are still runny, about 2-3 minutes.

  3. 5

    Assemble the bowl

    In a serving bowl, layer the roasted brunch potatoes as the base. Top with sautéed onions and peppers, crispy bacon, and shredded cheddar cheese. Add the cooked eggs. Place sliced avocado on the side or top, then drizzle with sriracha. Serve immediately.

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