Southwest Breakfast Bowl

Southwest breakfast bowl is loaded with potatoes, onion, peppers, spicy pork sausage, and topped off with scrambled cheesy eggs, chopped tomatoes, and avocado.

5 from 1 vote

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Course: Breakfast

Cuisine: American, Tex-Mex

Keyword: Southwest breakfast bowl, breakfast bowl

Prep Time: 15

Cook Time: 15

Servings: bowls

Calories: 731kcal

Author: Dawn

Ingredients

1 large potato
8 ounces hot pork sausage
1/2 medium green pepper
1/2 medium red pepper
2 tablespoon onion
1 cup black beans rinsed
2 tablespoons olive oil
1/4 teaspoon salt more for the eggs
1/4 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon garlic powder
6 large eggs
3/4 cup shredded cheddar cheese plus more for topping
Pepper to taste
1/2 cup tomato chopped
1/2 avocado sliced
green onion

Instructions

Clean a large potato. Stick it with a fork a few times and microwave for 3 to 4 minutes or until it starts to get tender. Remove from the skillet and cool.
In a large cast-iron skillet fry the pork sausage until no longer pink. Remove the sausage from the skillet and set aside. Wipe out the skillet.
Peel the potato and cut into cubes. Chop the green pepper, red pepper, and onion.
Add two tablespoons of olive oil to the skillet and heat over medium heat. Add the prepared vegetables to the skillet. Saute, turning them often so not to burn or stick on. If needed add additional oil.
Once the vegetables are tender and the potatoes lightly browned stir in the black beans.
Combine the 1/4 teaspoon salt, oregano, cumin, paprika, and garlic powder. Sprinkle over top of the vegetables and black beans, stir in.
Add the sausage back into the skillet and stir in. Reduce the heat to simmer to keep warm until the eggs are prepared.
Chop the tomato, slice the avocado, and chop some green onion, set aside
In a medium bowl combine the eggs, shredded cheese, salt, and pepper and beat until well mixed.
Add about a teaspoon of butter to a nonstick skillet and heat over medium heat. Cook the eggs until they are not runny.
Divide the sausage and vegetables into three bowls. Top with the scrambled eggs, tomato, avocado, green onion, and additional cheese if desired.

Notes

I use hot pork sausage for this recipe, but if you want you can use mild pork sausage or chorizo,
Microwave the potato before cubing it up for the skillet. This will help the cooking process.
A cast-iron skillet works well for the sausage and vegetables, but use a nonstick skillet for the eggs.
Keep the pork sausage and vegetables on simmer while preparing the eggs to keep the mixture hot.

Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition