Here’s a fabulous way to start your Saturday. Filled with flavor and lots of protein and fiber, you can’t miss with this hearty start. This is one of my family’s new favorites. It’s a little Tex Mex party in your mouth. It contains all my hubby’s favorite things. Beans, sausage and cheese. This is not a breakfast for the faint of heart rather for one who soul beats like a bullfighter!
Celebrate the Feast!
Black Bean Breakfast Bowl
adapted from Cuisine at Home, June 2010 issue
1 pound breakfast sausage, cooked and crumbled
12 eggs, slightly scrambled
4 tablespoons sour cream
1 cup shredded Pepper Jack cheese
additional sour cream for topping
chopped fresh cilantro
Scramble eggs in medium bowl. Add in sour cream. Spay a nonstick pan with Pam. Cook scrambled eggs. Take off heat. Add in sausage and cheese. Set aside.
Black Bean Sauce:
2 cups salsa (homemade or purchased, you choice)
1 can (15 oz) black beans, rinsed and drained.
1/4 cup chopped fresh cilantro
Heat salsa in saucepan over medium heat until warms. Stir in beans and cilantro; keep warm over low heat until eggs are done.
In a bowl put one scoop of beans. Then place one scoop of eggs over them. Add a dollop of sour cream and a sprinkle of cilantro. Enjoy!
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