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Southwestern Breakfast Bowl
Servings: 4 servings
  • 3 whole organic eggs
  • 2 organic egg whites
  • 1/4 cup almond milk can use whatever milk you like
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup chopped onion
  • 1 clove garlic minced
  • 1 can BPA-FREE black beans rinsed and drained
  • 1/4 cup salsa
  • 1/4 cup organic grape tomatoes halved
  • 1 avocado chopped
  • 1-2 tablespoons chopped cilantro
  1. In a large bowl, beat the eggs, egg whites and milk until frothy and bubbly.
  2. Spray skillet with organic cooking spray. Place egg mixture into skillet over medium heat. Once eggs begin to set a bit, take a spatula and lift the eggs and move them around.
  3. Continue to do so until all the liquid has set. (I like mine a little light brown) Remove eggs from heat and set aside.
  4. In a large skillet, place oil, garlic and onion under medium low heat for 3-4 minutes until softened and fragrant.
  5. Add beans and stir to cook for a few minutes. Remove from heat and place in a medium bowl.
  6. Top with salsa and chopped tomatoes, eggs and avocado. Garnish with chopped cilantro.
  7. Serve immediately.