Mexican Breakfast Bowl
Say olé to mornings with a generous foundation of prepared hashbrown potatoes layered with all the south-of-the-border ingredients customers love.
Serving size: 1 bowl
Instructions
| Ingredient |
Quantity |
Instructions |
| Hashbrown potatoes, grilled |
1 cup
|
Prepare hashbrowns according to package directions. |
| Liquid Eggs or 2 large eggs beaten with 2 Tbs. water |
1/2 cup
|
Scramble eggs. |
| Poblano peppers, diced |
1/3 cup
|
Steam or sauté peppers until tender. |
| Refried beans, prepared |
1/4 cup
|
|
| Salsa, prepared |
1/4 cup
|
|
| Sharp cheddar cheese, shredded |
1/4 cup
|
Place 1 cup prepared hashbrowns in 16 - oz.bowl. Add 1/2 cup scrambled eggs to potatoes. Top with 1/4 cup refried beans.
Distribute 1/3 cup poblano peppers over beans. Top with 1/4 cup salsa and sprinkle with 1/4 cup shredded cheese. |
Nutritional Information Per Serving
| Niacin — 1mg |
Sodium — 937mg |
Potassium — 226mg |
| Calcium — 306mg |
Zinc — 2mg |
Cholesterol — 26mg |
| Vitamin B6 — 0mg |
Vitamin A — 1,136IU |
Vitamin B12 — 0ug |
| Calories — 502 |
Thiamine — 0mg |
Protein — 26g |
| SatFat — 8g |
Carbs — 39g |
Fiber — 5g |
| Riboflavin — 0mg |
Iron — 4mg |
Fat — 26g |
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