Mexican · Brunch
Egg and Salsa Breakfast Bowl (High-Protein)
A Mexican-style breakfast bowl built on scrambled eggs and black beans over crisped corn tortilla pieces, topped with tomato salsa, avocado, cotija cheese and cilantro. Formulated with whole eggs plus egg whites to deliver over 50g protein and more than 5g fibre per serving.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
583Calories
51.3gProtein
29.5gFat
40.8gCarbs
5.1gSugar
11.3gFiber
1081mgSodium
576mgChol
9.3gSat Fat
1165mgPotassium
318mgCalcium
5.7mgIron
1.5mcgVitamin B12
14mgVitamin C
vegetarian
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Whisk the whole eggs and egg whites together with salt and cumin until fully combined with no white streaks remaining.
2
Heat 1 tsp olive oil in a nonstick skillet over medium-high heat; tear tortilla into pieces, add to pan, and fry 2–3 minutes, tossing, until edges are golden and crisp.
3
Warm the cooked black beans in the same skillet over medium heat for 2 minutes, stirring occasionally, until heated through and glossy. Pour the egg mixture over and cook 3–4 minutes, folding gently, until just set.
4
Plate
Spoon scrambled eggs and beans into a bowl. Top with salsa, avocado slices, cotija cheese crumbles, cilantro and jalapeno slices.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 eggs plus 3 egg whites (240g total)
- 1 cup240g cooked black beans
- 2/3 cup160g tomato salsa
- 22 small corn tortilla (50g)
- 2 oz56g cotija cheese
- 11 avocado (140g)
- 2 tbsp2 tbsp cilantro
- 11 small jalapeno
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp ground cumin
- salt to taste
