Southwest Breakfast Bowls

Southwest Breakfast Bowls

Southwest Breakfast Bowls

Roasted sweet potatoes and bacon nestle next to black beans, avocado, pico de gallo and a crispy fried egg in this flavourful breakfast bowl.

Servings

4

Preparation

10 Mins

Cook Time

35 Mins

Level

Ingredients


8 strips Schneiders Classic Cut Bacon, coarsely chopped

1 large sweet potato (1 lb), peeled and cut into ¾-inch cubes

1 tbsp chili powder

1 tsp ground cumin

1 tsp onion powder

¼ tsp each salt and pepper

1 can (540 mL) black beans, drained and rinsed

2 tbsp lime juice

1 tbsp canola oil

4 eggs

1 cup pico de gallo (fresh tomato salsa)

1 avocado, peeled, pitted and sliced

¼ cup chopped fresh cilantro or green onions

Directions

Scatter bacon on parchment paper-lined rimmed baking sheet. Bake in 400°F (200°C) oven until fat starts to render, about 8 minutes. Meanwhile, in bowl, toss sweet potatoes with chili powder, cumin, onion powder, salt and pepper.

Remove bacon from oven; add sweet potato mixture, tossing to coat with bacon fat. Return to oven; bake, stirring once, until browned and tender and bacon is crisp, about 20 minutes. Stir beans and lime juice into mixture. Bake until warmed through, about 5 minutes.

In large nonstick skillet, heat vegetable oil over medium heat; cook eggs, sunny-side up, until whites are set and yolks are cooked to desired doneness, 3 to 5 minutes.

To assemble: Spoon sweet potato mixture into 4 bowls. Top with pico de gallo, avocado and eggs; sprinkle with cilantro or green onions.

Tip: You can buy pico de gallo already made, or simply combine chopped tomatoes with a little finely chopped red or green onion, minced jalapeno and a squeeze of fresh lime juice. Sprinkle with cilantro

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Ham and Brie Breakfast Sandwiches

Ham and Brie Breakfast Sandwiches

Ham and Brie Breakfast Sandwiches

A thick slice of toasted brioche gets topped with sliced brie cheese, maple smoked ham, a fried egg and a homemade sweet cherry tomato and garlic confit in this elevated breakfast toastie.

Servings

4

Preparation

15 Mins

Cook Time

10 Mins

Level

Ingredients

¼ cup extra virgin olive oil

12 cloves garlic, thickly sliced

2 cups cherry tomatoes

1 tbsp maple syrup

1 tbsp cider vinegar

¼ tsp each salt and crushed red pepper flakes

1 tbsp butter

4 eggs

4 thick slices bread, toasted

200 g brie cheese, sliced

1 pkg (175 g) sliced Schneiders Maple Smoked Ham

Directions

In saucepan, heat olive oil over medium heat. Add garlic; cook, stirring occasionally, until fragrant and softened, about 1 minute. Add tomatoes, maple syrup, vinegar, salt and crushed red pepper flakes and 1 tbsp water. Cover, reduce heat to medium-low, and cook, stirring often, until tomatoes are bursting, liquid is reduced and garlic is very soft, 10 to 12 minutes. Set aside to cool slightly.

In large nonstick skillet, melt butter over medium heat; cook eggs, sunny-side up, until whites are set and yolks are cooked to desired doneness, 3 to 5 minutes.

Top each slice of toast with ¼ of the brie, ham, some of the tomato confit and an egg. Top with freshly cracked black pepper, if desired.

Tips: This will make more confit that you’ll need, but it makes an excellent condiment for any eggs, grilled meats, or as an addition to a charcuterie board.

Serve with a crisp green salad.

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One Skillet Sausage Breakfast

One Skillet Sausage Breakfast

One Skillet Sausage Breakfast

One Skillet Sausage Breakfast

Need description.

Servings

2

Preparation

5 Mins

Cook Time

25 Mins

Level

Ingredients

6 Schneiders® Mini Sizzlers® Breakfast Sausages

2 large Eggs

1 Vine of cherry tomatoes

1 tbsp Chopped fresh chives

1 tbsp Chopped fresh parsley

1 tsp (5 mL) Olive oil

Sea salt flakes

Coarsely ground black peppercorns

Directions

Follow package directions to cook 6 Schneiders® Mini Sizzlers® breakfast sausages in a 10” cast iron skillet. While the Schneiders® Mini Sizzlers® sausages are cooking, wash and dry your fresh herbs, chop finely and set aside.

When the Schneiders® Mini Sizzlers® sausages are cooked through, remove from skillet and keep warm.

Gently wash your cherry tomatoes so they remain on the vine. Place in the same skillet over medium-high heat and sear until the bottoms start to blister, approximately 1-2 minutes. Remove from skillet and set aside.

Adjust stove to medium, pour in olive oil and spread evenly over the entire surface of the skillet. Crack in 2 eggs and continue to cook over medium heat until the whites have set, approximately 2-3 minutes.

Place warm Schneiders® Mini Sizzlers® sausages and vined tomatoes back into the skillet, sprinkle with chopped chives and parsley and season to taste.

Enjoy!

Notes:
For perfect eggs, try cracking into a small ramekin first and gently transfer them into the skillet.

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Savoury Custard & Ham Toasts

Savoury Custard and Ham Toasts

Savoury Custard & Ham Toasts

Savoury Custard & Ham Toasts

This twist on viral golden custard toast is made savoury by using brioche buns and an addition of oven-roasted ham, sauteed mushrooms and a little cheese.

Servings

4

Preparation

8 Mins

Cook Time

8 Mins

Level

Ingredients

2 tbsp butter

1 pkg (227 g) button or cremini mushrooms, sliced

1 small shallot, minced

1 clove garlic, minced

¼ tsp sea salt

2 brioche hamburger buns, split

120 g sliced Schneiders® Deli Best Oven Roasted Ham

1 egg

¼ cup Greek yogurt

1 tbsp maple syrup

¼ cup freshly grated Parmesan cheese

2 green onions, sliced

Directions

Melt butter in skillet over medium heat; add mushrooms. Sauté until just starting to brown. Add shallots, garlic, and salt; cook until browned, 2 to 3 minutes.

Preheat air fryer to 350°F. Arrange burger bun halves, cut side up on work surface. Using small jar, press into centre of each bun half to create a well. Line well with ham; top with sautéed mushrooms.

In bowl, whisk together eggs, yogurt, and maple syrup. Pour into each ham “cup”, over top mushrooms; sprinkle with cheese.

Place in air fryer and cook until set and golden, about 8 minutes. Garnish with green onions.

Tips: Serve with a green salad.

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Applewood Smoked Ham Breakfast Bake

Applewood Smoked Ham Breakfast Bake

Applewood Smoked Ham Breakfast Bake

Applewood Smoked Ham Breakfast Bake

This easy casserole combines all your breakfast favourites in a simple skillet bake. Make a batch and then cut it into individual servings to refrigerate or freeze and then reheat for future quickie breakfasts throughout the week or month.

Servings

8

Preparation

10 Mins

Cook Time

15 Mins

Level

Ingredients

2 tbsp vegetable oil

1 onion, diced

1 red bell pepper, diced

4 cups baby spinach

1 Schneiders® 175 g Applewood Smoked Ham Steak, diced

2 cups frozen diced or shredded hash browns

¼ tsp each salt and pepper

8 eggs, lightly beaten

⅔ cup shredded Cheddar cheese

1 green onion, sliced

Directions

Preheat oven to 375°F.

In large non-stick, ovenproof skillet, heat oil over medium heat; sauté onions and bell peppers until tender, about 5 minutes. Add spinach; sauté until wilted, about 2 minutes. Remove from heat and let cool slightly in skillet.

Stir ham, hash browns, salt and pepper into vegetable mixture; pour in eggs and mix well. Sprinkle with cheese and green onion.

Bake until eggs are set in centre, about 30 minutes. Cool for 10 minutes before cutting and serving. (Make-ahead: Let cool; cut into individual portions. Transfer to airtight container; refrigerate for up to 3 days or freeze for up to 1 month. Reheat in microwave.)

Tips: Use whatever cheese you have on hand

You can ovenproof your skillet up to 375°F by wrapping the plastic handle in a double layer of heavy-duty foil.

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Bologna-Stuffing Egg Cups

Bologna-Stuffing Egg Cups

Bologna-Stuffing Egg Cups

Bologna-Stuffing Egg Cups

Slices of bologna perfectly line the inside of the wells of a muffin tin, leaving the perfect cup shape to hold a few little delicious brunch-y ingredients. Whether a brunch or light lunch with a salad, this is the perfect way to use up your leftover bread stuffing.

Servings

6

Preparation

5 Mins

Cook Time

20 Mins

Level

Ingredients

12 slices Schneiders® Blue Ribbon Thin Sliced Bologna

1 cup leftover prepared bread stuffing

1 cup shredded Cheddar cheese

12 eggs

¼ tsp each salt and pepper

1 green onion, chopped

Directions

Preheat oven to 375°F.  

Grease a muffin tin or 12 ramekins. Press a slice of bologna into each cup to line it and come up the sides; add 1 heaping tbsp of stuffing, a sprinkle of cheddar and one cracked egg into the cup. Lightly season with salt and pepper.

Bake for 15 to 20 minutes or until eggs are set to desired doneness.

Let cool on rack for 3 minutes; remove from pan to plates. Sprinkle with green onions.

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