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.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Author Deborah Harroun
Ingredients
1 1/2lbsbaby red potatoes
1tablespoonolive oil
2tablespoonsOld El Paso Taco Seasoningdivided
1/2teaspoonsalt
8large eggs
1tablespoonmilk
14 oz can Old El Paso diced green chiles
1tablespoonbutter
2ozshredded cheddar cheese
optional toppings: diced tomatoesjalapeños, 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.
Notes
To make it even heartier, add in some cooked bacon, sausage or ham.