Fresca Breakfast Bowl
Wakey Wakey Eggs and Bakey everyone!
I bring a fresh take/Tex-Mex spin on a classic breakfast bowl for today’s post. Shay and I enjoy having breakfast for dinner on nights where we need to pull a quick meal together. He usually just has sausage and eggs but I wanted to come up with something a little more creative for him. Before anyone says anything, I do have an egg on occasion. Haven’t quite dipped my feet into the tofu world yet!
Shay’s Way: Breakfast potatoes, sizzled sausage with drizzled sweet chipotle mustard sauce, avocado slices, 1 egg over hard, pico de gallo
Shan’s Plan: Breakfast potatoes, avocado and orange slices, 2 scrambled eggs, pico de gallo
Potatoes for Fresca Breakfast Bowl
5-6 medium sized red potatoes, diced
2 bell peppers, diced
½ onion, diced
2 eggs (or how many you want to place on top)
3 minced cloves of garlic (or 1 ½ tsp)
Tony Chachere’s Creole Seasoning
⅛ cup olive oil
Salt and pepper (for gluten-free potatoes)
I diced all of my veggies and laid them out onto a cookie sheet. Then I tossed in some olive oil and garlic and separated my veggies up into two piles before seasoning them. I liberally seasoned half of the batch with Tony Chachere’sseasoning (it is not clearly labeled gluten-free- says it may contain wheat) and used salt/pepper for the other batch. I’m pretty plain when it comes to my potatoes but I also enjoy rosemary on them. Ahh…..
Tony Chachere’s is wonderful for potatoes and it’s a great stand alone seasoning. Tony is my go-to guy when I need to spice up meat, chili, jambalaya, or potatoes. Or anything if I’m being quite honest. I started off baking the potatoes in a 400 degree oven for about 15 minutes and then cranked up the heat for about 20 extra minutes at 425. At the end of cooking, I like to broil my potatoes on high for a few minutes to give them that crispy look because nothing says heart healthy like carcinogens. Be sure to keep an eye on them taters as you broil! They’ll crisp up fast!
Sausage for Fresca Breakfast Bowl
1 lb kielbasa or link sausage, cut into small slices
2 minced cloves of garlic (or 1 tsp)
Heat a little olive oil or spray your skillet with cooking spray and saute your garlic for a few minutes. Add your sliced sausage and cook on medium-high heat until browned on both sides. The kind of sausage we used came cooked but I really wanted it to sear it into a nice golden brown color.
Note: I have found that many popular brands of sausage (Jimmy Dean, Hillshire) contain corn syrup. We typically use Owens for breakfast sausage and Holmes for smoked sausage. I have been able to find Holmes at most grocery stores without any issues. Places like Trader Joe’s and Costco also sell organic or sausage made with minimal preservatives. From time to time, we buy theirs as a special treat.
Sweet Chipotle Mustard Sauce (makes enough for 1-2 small servings)
1 ½ tbsp Dijon mustard
1 tbsp honey
1 tsp. diced chipotle peppers in adobo sauce
In a small bowl, whisk all three ingredients together. I chilled the sauce for about 30 minutes before serving in hopes it would be utilized as a dipping sauce for the sausage but I’m told it also tasted great heated over the sausage.
Outcome: Very good! We both enjoyed our versions of our breakfast bowls and have leftovers happily awaiting us for tomorrow’s meal. Once again, breakfast for dinner continues to prevail!
Cereal and Milk,