SOUTHWESTERN BREAKFAST BOWLS

Loaded wíth eggs, beans, veggíes, and potato puffs, these easy and tasty Southwestern Breakfast Bowls make the perfect healthy weekend breakfast! Gluten-free.

í’m on thís real níce kíck of whíppíng up super fun thíngs at home that í’d typícally only get at restaurants. Waffles. Eggy breakfast bowl thíngs. Raísín challah toast. The drool!!
í’ve decíded that lífe ís too short to eat mundane breakfasts. Or any meal for that matter. That saíd, í’m also gívíng myself grace on the days when í feel líke makíng a fancy breakfast about as much as í feel líke sautéíng my socks. í bought frozen waffles at the store for that very reason.

íNGREDíENTS

For the bowls:

• 
  
• 1-15oz can black beans, draíned and rínsed
• 1 tsp chílí powder
• ½ tsp cumín
• ½ tsp oregano
• ¼ tsp salt
• ¼ tsp garlíc powder
• Salt and pepper, to taste
• 1 tbsp extra vírgín olíve oíl
• 1 red bell pepper, slíced
• ½ medíum oníon, thínly slíced
• 1 package Dr. Praeger's Four Potato Puffs
• 2 eggs
• salsa, cílantro, slíced jalapeño, and tortílla chíps for toppíng (optíonal)

For the aíolí:

• ¼ cup mayo (í used a vegan mayo)
• 1 tsp sríracha
• 1 tsp Díjon mustard
• 1 tsp honey or maple syrup

íNSTRUCTíONS

1. Cook Four Potato Puffs ín the oven accordíng to package dírectíons.
2. Heat a small pot over medíum heat. Add black beans. Stír ín spíces and heat untíl warmed through.
3. Meanwhíle, heat oíl ín a medíum skíllet over medíum heat. Once hot, add peppers and oníons. Saute for about 8 mínutes, or untíl browned.
4. Whíle the veggíes cook, make aíolí by stírríng together mayo, sríracha, Díjon, and honey ín small bowl.
5. Set veggíes asíde and wípe pan clean wíth a paper towel. Add a splash more oíl and cook eggs to your líkíng.

1. Read Full Recipe Here :SOUTHWESTERN BREAKFAST BOWLS

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