Mexican Breakfast Bowl Recipe
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5.0
6 reviews
Excellent
Mexican Breakfast Bowl Recipe
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An easy and tasty Mexican-inspired breakfast bowl made with fresh ingredients. Delicious scrambled eggs and home fries make a tasty bowl with fresh avocado and tomatoes.
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Ingredients
- 4 tbsp olive oil divided
- 4 eggs lightly whisked
- 1/2 cup CHI-CHI's Fiesta Style Chile Tomatillo Verde Salsa
- 1 yellow onion chopped
- 6 cloves garlic minced
- 2 golden potatoes diced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1 can black beans 15 oz
- 1/3 cup sour cream
- 1 avocado sliced
- 1 cup tomatoes I used baby tomatoes
- 1/3 cup cilantro
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Instructions
- Heat 2 tablespoons olive oil in a pan over medium heat.
- Whisk the eggs in a bowl and add a little salt and pepper
- Pour the eggs into the hot pan and slowly scramble them.
- Once the eggs are almost cooked, add in the salsa and mix well. Turn the heat off and set the eggs aside.
- In another pan heat the remaining olive oil and sauté onion and garlic until golden and translucent.
- Add in diced potatoes and fry them until fully cooked. Add in salt, pepper and cumin.
- Meanwhile, rinse and drain the black beans and set them aside.
- Place the eggs in the bowl on one side, place the black beans next to the eggs and then the potatoes and onions.
- Top with a little sour cream on the side, next to beans and then some sliced avocados, fresh diced tomatoes and cilantro.
Notes
- I love to have salsa scrambled eggs, but you can also make sunny side up eggs, hard boiled eggs, or poached eggs and serve with salsa on the side.
- You can use sweet potatoes instead of yellow potatoes.
- If you like the potatoes spicy, add 1/2 teaspoon cayenne pepper to them while frying.
- Store the leftovers in an airtight glass container and refrigerate for up to 2 days.
- I love to have salsa scrambled eggs, but you can also make sunny side up eggs, hard boiled eggs, or poached eggs and serve with salsa on the side.
- You can use sweet potatoes instead of yellow potatoes.
- If you like the potatoes spicy, add 1/2 teaspoon cayenne pepper to them while frying.
- Store the leftovers in an airtight glass container and refrigerate for up to 2 days.
Nutrition Information
Show Details
Calories
951kcal
(48%)
Carbohydrates
76g
(25%)
Protein
31g
(62%)
Fat
61g
(94%)
Saturated Fat
13g
(65%)
Cholesterol
347mg
(116%)
Sodium
1179mg
(49%)
Potassium
2216mg
(63%)
Fiber
24g
(96%)
Sugar
10g
(20%)
Vitamin A
2014IU
(40%)
Vitamin C
49mg
(54%)
Calcium
225mg
(23%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 951 kcal
% Daily Value*
| Calories | 951kcal | 48% |
| Carbohydrates | 76g | 25% |
| Protein | 31g | 62% |
| Fat | 61g | 94% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 347mg | 116% |
| Sodium | 1179mg | 49% |
| Potassium | 2216mg | 47% |
| Fiber | 24g | 96% |
| Sugar | 10g | 20% |
| Vitamin A | 2014IU | 40% |
| Vitamin C | 49mg | 54% |
| Calcium | 225mg | 23% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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