Mexican Breakfast Bowl

Categories: Breakfast Foods

         


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Recipe Information

Serving Size

½ c

Yield

Makes 6 servings

Nutrition Information

One serving is 120 calories, 3 g fat, 30 mg cholesterol, 240 mg sodium, 17 g carbohydrates, 3 g fiber, and 6 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

Directions

  1. In a small saucepan, BOIL broth. ADD oats and taco seasoning. STIR and REDUCE heat to low. SIMMER for about 5 minutes.
  2. SPRAY a small skillet with cooking spray and HEAT over medium heat. SCRAMBLE 1 egg and 1 egg white. ADD pinto beans and corn. COOK until eggs are set.
  3. COMBINE the egg/bean mixture with oatmeal. STIR to combine. ADD ched-dar cheese and STIR until melted.
  4. TOP each serving with salsa and guacamole, if desired.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.