0 from 6 votes
Healthy Mexican Breakfast Bowl
Say hello to this high protein, lower-carb breakfast bowl that's EASY, ready in 5 minutes, naturally vegetarian and gluten-free, and so TASTY!!
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2
Calories: 479 kcal
Course:
Breakfast , Bread
Cuisine:
Mexican
Ingredients
- 2 large eggs
- one 15-ounce can black beans drained and rinsed (I use no-salt added), divided
- one medium ripe Hass avocado divided
- 1 medium/large tomato I used Roma, divided
- cilantro for garnishing to taste
- Juice of 1 lime divided and optional
- salt and pepper to taste
Instructions
- Spray a non-stick skillet with cooking spray and cook the eggs until they are done to your liking. Optionally try soft or hard-boiled eggs, scrambled eggs, eggs over, or your favorite style of eggs. Place one egg in each of two bowls.
- Evenly divide the beans (I don’t find the need to warm the beans but if you do, after you’re done cooking the eggs, add them to the skillet and heat through until warmed to your liking), avocado, tomato, cilantro, optional squirt of lime juice, and salt and pepper to taste.
- Serve immediately. Bowls are best fresh.
Cup of Yum
Nutrition Information
Serving
1
Calories
479kcal
(24%)
Carbohydrates
60g
(20%)
Protein
27g
(54%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
11g
Cholesterol
186mg
(62%)
Sodium
942mg
(39%)
Fiber
24g
(96%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 479
% Daily Value*
| Serving | 1 | |
| Calories | 479kcal | 24% |
| Carbohydrates | 60g | 20% |
| Protein | 27g | 54% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 186mg | 62% |
| Sodium | 942mg | 39% |
| Fiber | 24g | 96% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.