Where are my breakfast for dinner people at?? Something about eggs for dinner just makes ya feel like less effort is required, you know? This combination of ingredients is so simple, but SO DELICIOUS. I’m a huge sweet potato, egg, and avocado person, and combining them into a Tex Mex Breakfast Bowl is a fun way to change things up.

This Tex Mex Breakfast Bowl is…

• Easy
• Quick
• Versatile
• Nutritious
• Satisfying
• Vegetarian-friendly (with the option to add in meat)

And in case you’re wondering like I was, Tex-Mex is a subtype of Southwestern cuisine found in the Southwestern U.S. Some ingredients are common in Mexican cuisine, but others (like cumin, shredded cheese, peppers, and ground beef) are more specific to Tex-Mex cuisine.

Nothin’ fancy here — a minimalist, flexible recipe to fit your preferences

There’s nothing fancy about this recipe — the “hardest” part is peeling and chopping a couple potatoes. Lol so I mean…it doesn’t get much easier than this! And it is so versatile with tons of options to add in meat, other veggies, and fun flavors.

Here are some ideas:

• Green or red bell peppers
• Mushrooms
• Cilantro
• Salsa
• Green onion
• Black Beans
• Corn
• Sour cream
• Ground beef
• Ground turkey
• Italian sausage
• Breakfast sausage

The variations are endless! And if you love sweet potatoes + tex-mex inspired cuisine, check out these tasty Sweet Potato Black Bean Quesadillas. Now, let’s get into the recipe!

Tex Mex Breakfast Bowl

Serving Size: 2-3
Cooking Time: 20 minutes

INGREDIENTS:

• ~6-8 eggs*
• 1 medium sweet potato, diced large (~3/4 inch)
• 1 medium russet potato, diced large
• 1 cup carrots, diced medium (~1/2 inch)
• 1-2 jalapeños, diced small (~1/4 inch)
• 1 yellow onion, diced small
• 2-3 cloves garlic, minced
• 1-2 avocados
• 3/4 cup shredded sharp cheddar cheese
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• Black pepper + sea salt to taste
• Optional Toppings: Hot sauce, green onion, salsa, cilantro

*I recommend you cook the # of eggs that you’ll finish in one meal since they aren’t great as leftovers.

DIRECTIONS:

1. Heat 1-2 tablespoons olive oil in a large pan. Sauté onion and garlic for 1-2 minutes over medium-high heat.
2. Add potatoes, carrots, and jalapeño. Season with cumin, paprika, black pepper, and sea salt. Cook until potatoes can be easily pierced with a fork, stirring frequently.
3. While veggies are finishing cooking, cook eggs in a separate pan (however you prefer —over-easy, scrambled, etc.)
4. Spoon veggies into individual bowls and top with cheese, eggs, avocado, and any other toppings you like!

Comment below with your favorite add-ins and ways that you made this dish unique to you or your family! Did you add ground beef, bell peppers, cilantro? I’d love to see how you got creative in the kitchen 🙂