Gluten Free Mexican Breakfast Bowl. A quick and easy to make Vegetarian breakfast bowl that is loaded with flavor and protein and free of gluten and grains!
We eat a lot of eggs in this house. Luckily, we have friends who raise chickens (in downtown Seattle) and sell us eggs every week. When their supply is running low, we can always get high-quality pastured eggs at the farmers market.
My husband and I have gotten really into breakfast bowls. Meaning we take a bunch of this and a bunch of that – whatever is left over or easy to grab and layer it under eggs. It’s so quick, so easy and endlessly customizable.
This Gluten Free Mexican Breakfast Bowl was initially a happy accident of having just the right leftover ingredients on hand from taco night and other dishes. It was so good, we have made it no less than six times in the last 3 weeks.
PNW friends – if you are in need of any new cookware (individual pieces and sets!), make sure to head to Fred Meyer through the 10th for the sale!
NOTES:
- If you do not eat dairy, omit the cheese and Greek yogurt and top with my Dairy Free Avocado Crema.
- You can substitute mixed salad greens or cooked kale or collards for the arugula.
Did you make this recipe? Please give it a star rating below!
Gluten Free Mexican Breakfast Bowl. A quick and easy to make Vegetarian breakfast bowl that is loaded with flavor and protein and free of gluten and grains!
- 4 cups arugula
- 1 cup re-fried black beans
- 2 ounces cheddar cheese or pepper jack
- 2 teaspoons butter
- 4 eggs pan fried
- 4 tablespoons salsa
- 2 tablespoons Greek yogurt
- pickled jalapenos to taste
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Grab two bowls and divide arugula equally into each bowl.
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Reheat refried beans in microwave or small pot. Once hot, add 1/2 cup to each bowl of arugula.
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Top with sliced or shredded cheese and set aside.
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Grab non-stick frying pan and heat over medium heat. Add butter. Once melted, crack eggs directly into frying pan. I like to break to yolks but my husband prefers his in-tact. Cook eggs over medium heat for about 2 minutes, flip and repeat until cooked to your preference.
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Place hot eggs directly on top of cheese.
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Top with salsa, a dollop of Greek yogurt and a generous sprinkle of pickled jalapenos. Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
This needs to happen here! My kind of breakfast.
That sounds like a delicious breakfast and I love my local Fred Meyer! 🙂
We eat a lot of eggs around here! What a perfect breakfast!
Yes, a good pan is crucial for making eggs. Love calphalon – and oh my gosh, love that breakfast bowl!
What a beautiful pan. I am imagining all the things I can make in it starting with this
My neighbor has chickens and they are so cute! I am in desperate need of some new egg frying pans so will be looking into these.
Truly fresh eggs are such a pleasure, aren’t they? Anyway, what a terrific recipe — SO good looking! Thanks!
They are! I dream of keeping chickens but I don’t want to clean up after them 🙂