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Mexican Breakfast Bowl Recipe

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. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Calories: 951 kcal
Course: Breakfast
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. Heat 2 tablespoons olive oil in a pan over medium heat. 
  2. Whisk the eggs in a bowl and add a little salt and pepper
  3. Pour the eggs into the hot pan and slowly scramble them. 
  4. Once the eggs are almost cooked, add in the salsa and mix well. Turn the heat off and set the eggs aside. 
  5. In another pan heat the remaining olive oil and sauté onion and garlic until golden and translucent. 
  6. Add in diced potatoes and fry them until fully cooked. Add in salt, pepper and cumin. 
  7. Meanwhile, rinse and drain the black beans and set them aside. 
  8. Place the eggs in the bowl on one side, place the black beans next to the eggs and then the potatoes and onions. 
  9. 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

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

% 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.