Tex-Mex Breakfast Bowls
These Tex-Mex Breakfast Bowls are a great way to use last night’s leftovers for breakfast, or can easily be made in under 30 minutes for a hearty weekend brunch.
One bowl meals are my favourite way to eat any meal of the day; throw everything in a bowl, let the flavours blend together and eat it all up. If you follow me on Instagram you’ll notice that a lot of my lunches work like this, I wouldn’t quite consider them a salad or a stir-fry, but rather some form of salad-fry (is that a thing?) where I combine cold and hot ingredients with whatever I might have on hand. I always do my best to keep some simple pre-prepared foods in the fridge so that rushed meals are easy to put together, so roasted potatoes and veggies are always on the menu.
Although sweet options are a more common breakfast concept for many, savoury is really the way I like to go, so I forgo the fruit and load my breakfast up with veggies and greens to help add more servings to my day. I’ve been eating savoury breakfast bowls for a long time now, in fact, my Green Breakfast Bowl was one of the first recipes I shared on my blog. Although I’m more a fly-by-the-seat-of-my-pants kind of gal when it comes to breakfast, this Tex-Mex Breakfast Bowl is a great flavour combination and worth a little forward planning.
With its combination of eggs, sweet potatoes, veggies and avocado, this Tex-Mex Breakfast Bowl is loaded with protein, complex carbohydrates and healthy fats, making it a perfectly well-balanced meal. This recipe serves two people, however, it would also serve as a great make-ahead breakfast idea for weekday mornings; simply roast the veggies and potatoes ahead of time and quickly cook an egg for a tasty morning meal. Plus, these Tex-Mex Breakfast bowls would also make a great brunch idea for a large group, just lay the ingredients out on the table to create a fun build-your-own breakfast bowl buffet!
Tex-Mex Breakfast Bowls
I made these bowls with sweet potatoes, but white potatoes would work just as well, you will just want to add another 5-10 minutes to the cooking time. And if you are not a fan of scrambled eggs, poached or fried would be delicious too!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: Paleo, Vegetarian, Gluten-Free, Dairy-Free
- 1 large sweet potatoes (or 2 small), skin on, diced
- 1/2 red onion, cubed
- 1 red bell pepper, cubed
- 1 green bell pepper, cubed
- 1 teaspoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked praprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt + more for seasoning
- Black pepper, for seasoning
- 4 eggs
- 1 teaspoon butter
- 8 cherry tomatoes, halved
- 1/2 avocado, sliced
- To Serve: Fresh coriander and hot sauce (optional)
- Preheat oven to 400°F.
- In a small bowl, combine the spices; chili powder, paprika, cumin, garlic powder and sea salt. Set aside.
- In a large bowl, add diced sweet potato, drizzle with 1 tsp. of olive oil and season with a pinch of sea salt. Toss to ensure that the potatoes are well coated in oil and transfer them to a large baking sheet.
- In the same bowl, combine onion, red bell pepper, and green bell pepper, drizzle with olive oil and cover with spice mixture. Toss well to ensure that all of the vegetables are coated in oil and spices and transfer them to the baking sheet with the sweet potato.
- Transfer the baking sheet to the oven and roast for 25 minutes until the potatoes are cooked through and can easily be pierced with a fork.
- While the vegetables are roasting, scramble the eggs. In a small bowl, crack eggs, season with a pinch of salt and pepper, beat with a fork until well combined.
- Heat a pan to medium-high and add butter to the pan. Once the butter is melted, add the whisked eggs to the pan.
- Using a wooden spoon or spatula, stir eggs slowly, bringing eggs in from the edges of the pan to the centre. Continue to do so until eggs are cooked through, silky and smooth.
- Once the vegetables are cooked, begin to assemble the breakfast bowls.
- Split the roasted sweet potatoes, roasted vegetables, and eggs between bowls. Top each bowl with 1/4 avocado, 4 cherry tomatoes and a sprinkle of fresh coriander.
- Serving Size: 1 bowl
- Calories: 403 calories
- Sugar: 26 grams
- Fat: 25 grams
- Carbohydrates: 55 grams
- Fiber: 17 grams
- Protein: 22 grams