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Monday, February 20, 2012

Mexican Idaho Sunrise

I love to combine two of my favorite things: brunch and Mexican Food.  This was a hearty and delicious breakfast that I will certainly be making again.

Serves 1 (multiply as necessary)
You will need:
1 large potato (I used Yukon Gold - don't use Red- the skin is to thin)
2 eggs
2 tablespoons reduced fat shredded cheddar jack cheese
1 tablespoon black beans
1 tablespoon finely diced tomato
a dollop of salsa
a dollop of fat free sour cream

Step 1:
Either bake the potatoes the night before, or just bake it in the microwave.  The let it cool off for a few minutes.

Step 2:
Preheat the oven to 350 degrees.  Cut the top off the potato and scoop out some of the insides.  You are creating a potato bowl.

Step 3:
Spoon some black beans and tomato into the bottom of the potato.  Then crack 2 eggs into the potato.  Then bake for 30 minutes.

Step 4:
Remove from oven, top with cheese and return to oven for 5 minutes so that the cheese melts.

Step 5:
Top with salsa and sour cream and serve.

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