Southwest Breakfast Bowl - Cooking Like Kate

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Equipment

Notes

Nutrition Label

–+ servings

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southwest breakfast bowl served in a white bowl surrounded by fresh cilantro and limes

Equipment

Ingredients

Southwest Potatoes

1 lb baby gold or Yukon potatoes diced small
1-2 tbsp olive oil
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
black pepper to taste

Charred Cherry Tomato Salsa

1 1/2 cups cherry tomatoes
1/4 cup red onion finely diced
1 jalapeño minced (optional)
1 tbsp lime juice (plus more to serve)
1-2 tbsp cilantro chopped
pinch of salt

Cheddar Eggs and Bowl

4-5 large eggs
1/4 cup milk (or a splash of water)
3/4 tbsp shredded cheddar cheese
1 tbsp butter (or oil)
1 avocado sliced
1/2 cup black beans rinsed and drained (optional)
1/2 cup corn (fresh or frozen)(optional)

Optional Toppings

pickled red onions
hot sauce

Instructions

Preheat to 425°F. Line a baking sheet with parchment (optional).
Add diced potatoes to the baking sheet. Drizzle with olive oil, then sprinkle on chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Toss to coat and spread into an even layer.
1 lb baby gold or Yukon potatoes, 1-2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp salt, black pepper
Roast for 20–25 minutes, flipping halfway, until browned and crispy.
While potatoes roast, heat a skillet over medium-high. Add cherry tomatoes and cook 4–6 minutes, shaking/stirring occasionally, until blistered and charred in spots.
1 1/2 cups cherry tomatoes
Transfer tomatoes to a bowl and lightly smash with a fork. Stir in red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt.
1/4 cup red onion, 1 jalapeño, 1 tbsp lime juice, 1-2 tbsp cilantro, pinch of salt
Whisk eggs with milk (or water) and a pinch of salt. Melt butter in a skillet over medium-low heat. Add eggs and cook, stirring gently, until just set. Remove from heat and stir in cheddar until melted.
4-5 large eggs, 1/4 cup milk, 1 tbsp butter, 3/4 tbsp shredded cheddar cheese
If using black beans and/or corn, warm them briefly in the microwave or in a skillet until heated through.
1/2 cup black beans, 1/2 cup corn
Divide potatoes between two bowls. Top with black beans and/or corn (if using), cheesy eggs, sliced avocado, and charred tomato salsa.
1 avocado
Add pickled red onions and hot sauce if you like. Serve with extra lime on the side

Video

@cookinglikekate I think I’m gonna start posting a lot more breakfast ideas because honestly… I’m not really a breakfast person. I rarely have an appetite early in the morning, I’m bored of most of the usual options, and I just need more variety that’s simple to make but still packed with flavor, something I actually look forward to eating. Would you guys want a little breakfast series for people who aren’t breakfast people? :p #breakfastbowl #easybreakfastideas #quickbreakfast #healthyfood #healthycooking ♬ make it simple - MrE4zyChill

Notes

Potatoes: Dice small and spread in a single layer for the crispiest results.
Seasoning: If using a spice blend, taste it first and adjust salt as needed.
Salsa: Blister the tomatoes for smoky flavor, then let the salsa sit 5–10 minutes.
Eggs: Cook low and slow, and stir in cheddar at the end for creamy eggs.
Finish: Add avocado right before serving and squeeze fresh lime over the top.

Nutrition