Breakfast with lots of Southwestern flavor. This Tex Mex breakfast bowl will definitely fill you up and keep you from craving carbs all the way until lunch.
Course Breakfast, Brunch
Cuisine Tex-Mex
Keyword breakfast
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 14 minutesminutes
Servings 1serving
Calories 696kcal
Author Katherine Peters
Ingredients
2slicesof bacon
1/4cupzucchini cut in small chunks
1/4cupchopped onion
1tablespoonchopped Poblano pepper
1/4teaspooncumin
2tablespoonschopped cilantro
2tablespoonsshredded cheddar or pepperjack cheese
2eggs
2tablespoonsheavy cream
pinch of salt
pepper to taste
couple of drops of liquid smokeoptional
1tablespoonsour cream
Instructions
Beat the eggs, cream, liquid smoke, and cumin together and set aside.
Chop the bacon into small squares and add to a heavy skillet.
Cook until some of the fat is released and then add the onion, zucchini, and pepper.
Saute, moving the vegetables around constantly until the bacon is cooked and the zucchini is tender but still has texture.
Add the beaten egg mixture and stir until the eggs are cooked.