Cinco de Mayo Breakfast Bowls

Happy Cinco de Mayo!

Start it off with this easy breakfast bowl!


I made this bowl with shredded chicken, cauliflower rice, scrambled eggs, home style potatoes, salsa, guacamole and cheese!

To keep it simple, try to use ingredients you already have at home! It is also a great dish to make the morning following a taco night. So maybe you could test this recipe out the day after Cinco de Mayo? (wink wink)


Here are some ideas to help spark creativity in your Cinco de Mayo Breakfast bowl:

  1. No gauc on hand, but have some avocados? Use a fork to mash it with some salt and pepper.
  2. I used fingerling potatoes, because that is what I had on hand. But, any potato will do. Use whatever is in your pantry… fingerling, red, or Idaho potatoes. Any will work!
  3. Add diced peppers and/or onions to your potatoes. I only sautéed some onions with mine.
  4. Maybe you made tacos yesterday and have leftover meat? Heat it up in a skillet with a little dash of oil.
  5. Some other items you could add (if you have them on hand): diced tomatoes, seasoned black beans, lettuce, cabbage, sautéed kale, fresh parsley, chopped mango, and queso.
  6. Maybe you’re feeling a sunny side up egg over a scrambled egg?
  7. Have some fun and make it your own!

Cinco de Mayo Breakfast Bowls

  • Servings: 2
  • Difficulty: Medium
  • Print

Ingredients

  • 1 – 8 oz boneless chicken breast
  • 1/2 Tbsp olive oil
  • 2 Yukon gold potatoes
  • 1/4 cup diced onion
  • 1 cup frozen cauliflower rice
  • 3 eggs
  • 1 Tbsp milk
  • Guacamole
  • Salsa, of your choice
  • Cheese, of your choice

  • For the Taco Seasoning:
  • 1 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • sprinkle of salt


  • Directions

    1. Pre heat oven to 350F.
    2. Combine all the spices to make the taco seasoning
    3. Place the chicken breast in a baking dish. Coat with olive oil and a sprinkle of salt and pepper. Cover in foil and bake for 18 minutes. Once done, let sit for 10-15 minutes.
    4. Chop the potatoes. Bring a medium pan to medium-high heat with some olive oil. Add in the potatoes and half the taco seasoning. After 10 minutes, add the onion. Cook until they begin to soften and crisp.
    5. While the potatoes are cooking, whisk together 3 eggs with the milk.
    6. Heat a second medium sized pan and one small pan.
    7. Once the chicken is out of the oven and sitting (with foil still covering), add the egg mixture to the second medium pan and cauliflower rice to the small pan.
    8. Use a wooden spatula to scramble the eggs and a fork to occasionally stir the cauliflower rice (this helps prevent it from burning/sticking to the pan).
    9. Once everything is cooked, turn each burner to the lowest setting. This will help the potatoes, eggs, and rice stay warm. Place the chicken a small mixing bowl with some of the juices (about a tablespoon). Use 2 forks to shred the chicken and add in the remaining taco seasoning.
    10. To serve, split rice into two separate bowls. Add in the chicken, potatoes, eggs, gauc and salsa. Use a cheese grater to freshly shred and top with cheese of your choice.

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