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High Protein Mexican Breakfast Bowls - A Hearty, Flavor-Packed Start

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the base: 2 medium russet or Yukon gold potatoes, diced small
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • Salt and black pepper to taste
  • Protein and veggies: 4 large eggs (or 1 cup egg whites for lower fat, higher protein)
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup corn kernels (frozen, canned, or fresh)
  • 1 red bell pepper, diced
  • 1/2 small red onion, finely diced
  • 1 jalapeño, seeded and minced (optional)
  • 1/2 teaspoon garlic powder (or 1 clove fresh, minced)
  • Toppings: 1/2 cup salsa (pico de gallo or your favorite jarred salsa)
  • 1 avocado, sliced or diced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or cotija), optional
  • Lime wedges, for serving
  • Hot sauce, to taste

Method
 

  1. Crisp the potatoes: Toss diced potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Air fry at 400°F (205°C) for 15–18 minutes, shaking halfway, or roast on a sheet pan at the same temperature for 20–25 minutes until golden and tender.
  2. Sauté the veggies: Heat a nonstick skillet over medium. Add a light drizzle of oil, then cook bell pepper, red onion, jalapeño, and garlic for 3–4 minutes until softened and fragrant. Season with a pinch of salt.
  3. Warm the beans and corn: Stir beans and corn into the skillet and cook 2–3 minutes, just to heat through. Squeeze in a little lime if you like. Transfer to a bowl and keep warm.
  4. Cook the eggs: In the same skillet, scramble or fry the eggs to your preference. For extra protein, mix 2 whole eggs with 1/2 cup egg whites. Season lightly with salt and pepper.
  5. Assemble the bowls: Divide the crispy potatoes between two bowls. Add a generous scoop of the bean-and-veg mix. Top with eggs.
  6. Add toppings: Spoon salsa over the eggs. Add avocado, a dollop of Greek yogurt, a sprinkle of cheese if using, and cilantro. Finish with lime juice and hot sauce.
  7. Serve: Taste and adjust salt, pepper, and heat. Enjoy right away while it’s warm and the potatoes are still crisp.