Taco Breakfast Bowls
By Mateo's
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Prep Time:
10m -
Cook Time:
30m -
Total Time:
40m -
Quantity:
1 servings
The Breakfast Bowl That Does It All. Rise and Spice!
Taco-seasoned eggs, golden sweet potatoes, creamy grits, juicy tomatoes, peppery arugula, and tangy feta come together with the bold flavors of black bean and corn salsa. Every bite is savory, hearty, and packed with fiesta flavors.
Ingredients
1 Sweet Potato
2 tbsp. Olive Oil, divided
3 Campari Tomatoes
2 Eggs, cooked per preference
1 tsp. Taco Seasoning
1/2 cup Grits (we used quick 5-minute grits)
¼ cup Shredded Cheddar Cheese
1/2 Avocado, sliced
1/4 cup Feta
1/2 cup Fresh Arugula
Chopped Red Onion, for garnish
Mateo’s Black Bean and Corn Salsa, as needed
Instructions
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Preheat oven to 425F. Peel and cube the sweet potato into 1/2-inch pieces. Toss the cubes in 1 tablespoon of olive oil and then add to a greased sheet pan in a single layer. Roast for 30 minutes, flipping halfway through.
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Halfway through roasting the potatoes, add the Campari tomatoes to the sheet pan and drizzle with 1 tablespoon of olive oil. Roast until the skin is slightly wilting. About 15 minutes.
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Meanwhile, cook the eggs according to your personal preference (scrambled, sunny side up, over-medium, etc.). Season with the taco seasoning. Also cook the grits according to package directions. Mix-in the cheddar cheese.
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Assemble the bowl with cooked cheesy grits, eggs, roasted potatoes, roasted tomatoes, avocado, feta, arugula, red onion, and Mateo’s Black Bean and Corn Salsa. Enjoy immediately.
