Instructions
step 1 Preheat oven to 425°F (220°C).
step 2 Toss the potato chunks with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet.
step 3 Roast potatoes in the oven for 25-30 minutes, flipping halfway through, until golden and crispy.
step 4 While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels.
step 5 Crack eggs into a bowl, add milk, salt, and pepper, and whisk until well combined.
step 6 In a non-stick skillet, melt butter over medium-low heat. Add eggs and cook gently, stirring until fluffy and set.
step 7 Warm the biscuits according to package or recipe instructions.
step 8 Heat the gravy in a small saucepan or microwave until hot.
step 9 To assemble, spoon scrambled eggs and bacon into one side of the container, roasted potatoes in another, and top the biscuit with hot gravy.
step 10 Serve hot and enjoy the joy-packed morning meal.
Storage and Reheating Tips
Store each component in separate airtight containers in the refrigerator for up to 3 days. Reheat the eggs and potatoes in the microwave or on the stovetop. Re-crisp bacon in a hot skillet or air fryer. Warm gravy and biscuits separately before serving for best results.
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