Southwestern Breakfast Bowl
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Southwestern Breakfast Bowl might be a recipe you should try. One portion of this dish contains around 22g of protein, 22g of fat, and a total of 422 calories. For $2.39 per serving, you get a morn meal that serves 4. 9 people were glad they tried this recipe. It is brought to you by Taste and Tell Blog. A mixture of salt, shredded cheddar cheese, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a good spoonacular score of 64%. If you like this recipe, you might also like recipes such as Southwestern Veggie Bowl, Southwestern Chicken Bowl, and Southwestern Burrito Bowl Bake.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1½ lbs baby red potatoes
1 tablespoon butter
1 (4 oz) can Old El Paso diced green chiles
8 large eggs
1 tablespoon milk
1 tablespoon olive oil
½ teaspoon salt
2 oz shredded cheddar cheese
2 tablespoons Old El Paso Taco Seasoning, divided
Equipment:
baking sheet
aluminum foil
oven
bowl
whisk
frying pan
spatula
Cooking instruction summary:
Preheat the oven to 425F. Line a baking sheet with foil and set aside.Cut the potatoes into bite-sized pieces. Place them in a bowl and coat with the olive oil. Add 1 tablespoon of the taco seasoning and the teaspoon salt and toss to coat. Spread into a single layer on the prepared baking sheet and bake until the potatoes are fork tender, about 30 minutes.In a large bowl, combine the eggs, green chiles, milk and remaining 1 tablespoon of taco seasoning. Whisk until the the mixture is completely combined.Heat a large skillet over medium-low heat. Add the butter and melt. Add the eggs and cook, stirring gently with a spatula. Continue to cook until done, but not completely dry.To serve, divide the potatoes between four bowls. Top with the eggs, then sprinkle cheese over the top. Add your desired toppings and serve warm.
Step by step:
1. Preheat the oven to 425F. Line a baking sheet with foil and set aside.
2. Cut the potatoes into bite-sized pieces.
3. Place them in a bowl and coat with the olive oil.
4. Add 1 tablespoon of the taco seasoning and the teaspoon salt and toss to coat.
5. Spread into a single layer on the prepared baking sheet and bake until the potatoes are fork tender, about 30 minutes.In a large bowl, combine the eggs, green chiles, milk and remaining 1 tablespoon of taco seasoning.
6. Whisk until the the mixture is completely combined.
7. Heat a large skillet over medium-low heat.
8. Add the butter and melt.
9. Add the eggs and cook, stirring gently with a spatula. Continue to cook until done, but not completely dry.To serve, divide the potatoes between four bowls. Top with the eggs, then sprinkle cheese over the top.
10. Add your desired toppings and serve warm.
Nutrition Information:
covered percent of daily need
