For the Breakfast Bowls:

• Preheat the oven to 425 and line a baking sheet with parchment paper.
• Dice the potatoes into small, even pieces. I think about an inch is a good marker.
• Add the potatoes to a bowl and add the oil, salt, garlic powder, and onion powder. Mix until evenly coasted.
• Spread the potatoes evenly onto the pan. Roast in the oven for 30 minutes.
• While the potatoes roast, Bring about 3-4 cups of water to a boil (we'll be boiling eggs here, so enough water to cover them).
• Once the water comes to a boil, gently add in your eggs. For somewhat runny yolks (as pictured) - boil for 6.5 minutes.
• Remove the eggs to an ice bath and peel them when you are able to handle them.
• Next, in a pan, fry the bacon according to the package instructions.
• Finally, we'll assemble our bowls! Add some fresh baby spinach, tomatoes, carrots, half the avocado, two boiled eggs, and potatoes, and sprinkle on the goat cheese and bacon. Finally, add a dash of Everything But the Bagel seasoning and enjoy!