Preheat your oven to 425°F (220°C) or heat a non-stick skillet over medium-high heat. Toss diced potatoes with olive oil, salt, pepper, and paprika until evenly coated. Spread them in a single layer on a baking sheet or in the skillet. Roast or pan-fry for about 20–25 minutes, stirring occasionally, until golden and crispy.

In a separate skillet, heat a tablespoon of olive oil over medium heat. Add your choice of protein, like sausage or eggs, and cook until browned or fully cooked, about 5–7 minutes for sausage. If using eggs, scramble or fry them to your preferred doneness. Once cooked, set aside and keep warm.

Using the same skillet where you cooked the protein, add a little more oil if necessary and toss in chopped onions. Sauté for 2–3 minutes until they start to soften, then add diced peppers and mushrooms. Cook for another 4–5 minutes, stirring frequently until everything is tender and aromatic. Finally, fold in leafy greens until just wilted.

In a separate bowl, crack your eggs and whisk them lightly with a pinch of salt and pepper. Heat a small non-stick skillet on low heat, then pour in the eggs. Cook gently, stirring occasionally for about 3–4 minutes, until creamy and softly scrambled.

To build your loaded breakfast bowl, start with a generous layer of the crispy potatoes as the base. Next, add a colorful array of sautéed vegetables on top of the potatoes, followed by the cooked protein. Finally, finish with fluffy scrambled eggs, a sprinkle of shredded cheese, and slices of fresh avocado. Feel free to add favorite toppings like salsa or green onions for an extra flavor burst. Serve warm!