Mexican Breakfast Bowls

Since we raise chickens, we always have a lot of eggs. So often, I find meals to utilize a large amount of eggs for dinner to make sure none go to waste. This recipe accomplishes just that – uses up a large amount of eggs and still counts as dinner. With the combo of beans, pork, bell peppers, cheese, and eggs, you are going to love this recipe for Mexican Breakfast Bowls.

One really important part of cooking eggs is to consider what the culinary industry calls “carry over.” Whenever you cook something and then remove it from heat, the heat will continue to carry over and cook that thing. This is true for steaks and other meats. And it is also true for eggs. So please trust me when I say, take the eggs off the heat when they are still a little runny and glossy. This will result in beautifully cooked eggs as you serve them up.

I used a combo of black and pinto beans for this recipe. This is just a preference. My family likes both and enjoys eating them together. If you are more partial to one or the other, you can do all one or the other. Just don’t skip the bean. They pack a huge protein and nutrient punch along with great flavor and texture.

When I served this I added a warmed tortilla. This makes for a great eating experience. We like to tear off parts of the tortilla and fill it with a little bit of eggs and a little bit of bean and meat mixture and a smear of sour cream for the most delicious perfect bite.

Now Let’s Get Cookin’!

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Mexican Breakfast Bowls

Cheesy eggs with pork, beans and bell peppers come together for a breakfast burrito in a bowl drizzled with Mexican Gravy

Course Breakfast, Dinner, Main Course

Cuisine American, Mexican, Tex-Mex

Keyword black beans, boiled eggs, breakfast, breakfast bowl, breakfast burritos, cheesy eggs, ground pork, ground pork recipes, pinto beans, scrambled eggs, taco seasoning

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Ingredients

• 1½ lb Ground Pork
• 2 tbsp Taco Seasoning see recipe below
• 1 tbsp Oil
• ½ White Onion minced
• 1 tbsp Minced Garlic
• 1 Red Bell Pepper small diced
• 1 15oz can Black Beans drained, rinsed
• 1 15oz can Pinto Beans drained, rinsed
• 12 Eggs beaten
• 1 tsp Salt
• 1 tsp Pepper
• 2 cups Cheddar Cheese fine shredded, divided
• 1 cup Mexican Gravy see recipe below
• 1 cup Sour Cream
• 2 stalks Green Onions chopped
• 6 Flour Tortillas burrito sized

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Instructions

• In a large saute pan over medium high heat, add ground pork and half of the taco seasoning. Cook until no longer pink.
• In a bowl toss onions, garlic and bell pepper with oil. Add to pan with pork. Let cook a few minutes. Reduce heat to medium low. Then add rinsed beans and remainder of taco seasoning. Cover and let simmer for 15 minutes.
• In a separate pan over medium heat, add beaten eggs. Let cook – untouched for about 2 minutes. Then gently move the eggs around to allow to continue to cook for another 2 minutes. Add salt, pepper and 1½ cup of shredded cheese, then fold in. Remove from heat once cooked to desired doneness. Remove from heat.
• In a bowl, add portion of bean mixture. Add portion of eggs on top. Then add dollop of sour cream, sprinkle of green onions and a drizzle of Mexican gravy. Serve with tortilla (warmed if desired).

Notes