Breakfast Bowl

Preparation:  20 min. Cooking: 30 min. Total: 50 min.
Recipe photo
  • 1 1/2 Tbsp unsalted butter
  • 1 1/2 Tbsp olive oil
  • 1 large yellow onions , chopped
  • 1/2 small red bell peppers , seeded and diced
  • 1/2 small green bell peppers , seeded and diced
  • 2 Lb red potatoes , peeled and cut into small cubes
  • 2 Tbsp chopped parsley
  • 12 large eggs , beaten
  • 3 Oz pre-cooked chorizo sausage , crumbled or minced
  • 1/2 Lb pepper jack cheese
  • 1/2 Lb diced Avocado
  • 6 Fl Oz sour cream
  • 1 1/2 Cup Ranchero sauce
Potatoes O'Brien: In a large frying pan over medium-high heat, melt 1/2 normal Tbsp of the butter with 1/2 normal Tbsp of the olive oil. Add the onion and saut'e, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes. Do not allow the onion to scorch. Add the red and green peppers and saut'e until beginning to soften, 3-5 minutes longer. Transfer to a serving bowl and set aside.

Add 1/2 normal Tbsp each of the remaining butter and olive oil to the same pan. Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes. If the potatoes are too dry, add a little more butter or oil. Transfer the browned potatoes to the bowl holding the pepper mixture. Repeat with the remaining butter, olive oil and potatoes.

Return the mixture to the pan. Raise the heat to high so that it quickly warms through. Remove from the heat and season to taste with salt and pepper. Add the parsley and stir to combine

Eggs: In separate spray-coated pan or on griddle, cook and scramble eggs until soft. Stir in chorizo. Cook eggs until firm throughout with no visible liquid egg remaining.

Spoon a portion of the potatoes and eggs into each of 6 normal (2 cup) serving bowls. Top each bowl with 1.5 oz each cheese and avocado. Add 1 oz sour cream and 1/4 cup Ranchero sauce, if desired.


Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
Calories
830 Cal
Fat
52 g
Carbs
54 g
Protein
35 g
Fiber
10 g
Sugar
13 g
Cholesterol
500 mg
Sodium
1700 mg


Nutrients

Fiber     10 g
Fat     52 g
Sugar     13 g
Carbs     54 g
Protein     35 g
Calories     830 Cal

Fats

Fat, Poly     5.1 g
Fat, Mono     21 g
Fat, Sat     22 g
Fat, Trans     0.7 g
Fat, Percent     57 %

Vitamins

Vitamin, K     47 mcg     39 %
Vitamin, A     2100 IU     70 %
Vitamin, B12     1.7 mcg     70 %
Niacin     5.3 mg     33 %
Riboflavin     1 mg     75 %
Vitamin, C     50 mg     56 %
Vitamin, D     41 IU     6.9 %
Vitamin, B6     0.9 mg     54 %
Vitamin, E     4.6 mg     31 %
Panto, Acid     2.7 mg     55 %
Choline     300 mg     55 %
Thiamin     0.4 mg     32 %

Minerals

Calcium     480 mcg     48 %
Phosphorus     620 mg     89 %
Magnesium     99 mg     24 %
Copper     0.5 mcg     56 %
Fluoride     9.1 mcg     230 %
Zinc     4.1 mg     38 %
Cholesterol     500 mg     1.4 %
Sodium     1700 mg     110 %
Selenium     40 mcg     72 %
Manganese     0.4 mg     5.8 %
Potassium     1700 mg     35 %
Iron     4 mg     51 %