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:

Quickview
403k Calories
20g Protein
20g Total Fat
34g Carbs
16% Health Score
Limit These
Calories
403k
20%

Fat
20g
32%

  Saturated Fat
8g
53%

Carbohydrates
34g
11%

  Sugar
3g
4%

Cholesterol
394mg
132%

Sodium
660mg
29%

Get Enough Of These
Protein
20g
40%

Vitamin C
74mg
91%

Selenium
33µg
48%

Vitamin B6
0.83mg
41%

Phosphorus
383mg
38%

Vitamin B2
0.6mg
35%

Potassium
965mg
28%

Vitamin A
1166IU
23%

Vitamin B5
2mg
22%

Folate
83µg
21%

Iron
3mg
20%

Calcium
187mg
19%

Fiber
4g
18%

Manganese
0.34mg
17%

Vitamin B12
1µg
17%

Magnesium
62mg
16%

Zinc
2mg
15%

Copper
0.3mg
15%

Vitamin D
2µg
15%

Vitamin B1
0.2mg
13%

Vitamin E
1mg
13%

Vitamin B3
2mg
11%

Vitamin K
10µg
10%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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