Description
Start your morning with this breakfast bowl to top all breakfast bowls! Filling and full of flavor, this Southwestern Breakfast Bowl is the perfect breakfast.
Scale
Ingredients
- 1 1/2 lbs baby red potatoes
- 1 tablespoon olive oil
- 2 tablespoons Old El Paso Taco Seasoning, divided
- 1/2 teaspoon salt
- 8 large eggs
- 1 tablespoon milk
- 1 (4 oz) can Old El Paso diced green chiles
- 1 tablespoon butter
- 2 oz shredded cheddar cheese
- optional toppings: diced tomatoes, jalapeños, avocado slices, green onions, cilantro
Instructions
- Preheat the oven to 425ºF. 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 1/2 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.
Recipe Notes:
To make it even heartier, add in some cooked bacon, sausage or ham.