Mexi Breakfast Bowl
I never used to eat breakfast until well into my 20’s; Give me a couple cups of a coffee and I was good to go. But after I started focusing more of health and fitness, I realized how important breakfast is and how much better I feel having breakfast each morning.
Our typical weekday breakfast usually consists of eggs and avocado or a quick smoothie so when the weekend comes, I like to go all out on brunch. I’m talking pancakes, eggs, waffles, berries, and more!
I made this breakfast bowl while staying at a friends house. I was feeding 10 people (mostly men) and I wanted to have something that would fill them up but not take too much time to make. Spicy Italian sausage, crispy potatoes, black beans, salsa, and fresh avocado go perfectly with poached eggs and make a great addition to our weekend brunches.
So if you want to amp up your brunch game, then try this recipe out!
- 10 whole Mini tri-color potatoes boiled whole with skin on until soft
- 2 tablespoons vegetable oil
- 1 teaspoon white vinegar
- 2 links Hot Italian Sausage removed from casing
- 200 ml Black beans or half a can of black beans
- 1 whole Avocado pitted and sliced
- 2 tablespoons sour cream I use Fat Free
- 4 tablespoons salsa
- 2 tablespoons Chopped Green Onion
- 2 tablespoons Goat Feta or regular feta
- 1/4 small Red Onion diced
- 2-4 eggs Salt & Pepper to taste
- Seasoning salt optional
In a medium pan on medium heat, add hot Italian sausage (out of it’s casing). Cook for about 7 minutes or until sausage is cooked through. Remove ground sausage meat and place in a bowl lined with a paper towel. Cover with tinfoil. Set aside.
Meanwhile, boil a small to medium sized pot of water with one teaspoon of white vinegar.
Cut boiled mini potatoes into quarters.
On medium heat and with the fat left over from the sausage, add the potatoes and diced onion to the pan and cook until potatoes are slightly crispy. Season with some seasoning salt (or regular salt if you don’t have seasoning salt) and place in a bowl lined with a paper towel. Cover with tinfoil to keep hot and set aside.
Once the pot of water is at a rolling boil, stir the pot of water and drop a cracked egg into water. Stir and cook egg for 3-4 minutes. Remove with slotted spoon and delicately place on a plate. Repeat until you have poached the desired number of eggs (1-2 per person).
In a small pot on medium heat, heat up black beans until warm (about 5-7 minutes).
Place potatoes on the bottom of a serving bowl. Then add black beans, avocado, Italian sausage, salsa and sour cream in layers. Top with 1 or 2 poached eggs and garnish with goat feta, red onion, green onion, salt and pepper.