TATER TOT BREAKFAST BOWLS

Cheesy scrambled eggs paired with a flavorful vegetarian quinoa chili, fresh avocado, and spicy sriracha tots… These tasty vegetarian tater tot breakfast bowls are ready to rock your face!
Cheesy scrambled eggs paired with a flavorful vegetarian quinoa chili, fresh avocado, and spicy sriracha tots... These vegetarian chili tot breakfast bowls are ready to rock your face!
Breakfast bowls have become a way of life around here and life. is. good.
Since eggs are one of the few foods I can almost always count on my toddler eating, we have been partaking in our fair share of breakfast, brunch, and dinner. Delicious, right!? Her obsession with eggs, avocado, black beans, and tots are welcomed with open arms.
And mouths.
While I love a good veggie scramble or omelette, they’re not my favorite. I prefer to do the veggie-to-egg-collision myself, with each individual item on it’s own side of the plate, until the exact moment I decide to smash a forkful of veggie goodness into my eggs. The eggs get to maintain their integrity, whether they be fried to crispy/drippy perfection or scrambled for ultimate fluff factor.
Naturally, I’m all about the breakfast bowls.
Side Note: Does anyone else fight the urge to say “nahhhhhturally” a-la Jenna Maroney with the most obnoxious fake accent ever? Please say yes and your other half of the BFF necklace is in the mail!
Vegetarian Chili Tater Tot Breakfast Bowls

Tater Tot Breakfast Bowls



Cheesy scrambled eggs paired with a flavorful vegetarian quinoa chili, fresh avocado, and spicy sriracha tots... These tasty vegetarian tater tot breakfast bowls are ready to rock your face!
COURSE BREAKFAST
CUISINE AMERICAN
KEYWORD TATER TOT BREAKFAST BOWLS
PREP TIME 5 MINUTES
COOK TIME 20 MINUTES
TOTAL TIME 25 MINUTES
SERVINGS 2 SERVINGS
AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS

Ingredients

  • 2 cups leftover vegetarian quinoa chili
  • 1-2 cups frozen tater tots
  • 4 eggs
  • 2 oz cheese, grated
  • 1 large avocado (chopped or sliced)
  • 2 TBSP Sriracha or to taste
  • salt and pepper to taste

Instructions

  1. Pre-heat oven to 425 degrees F.
  2. Arrange tots on a foil-lined baking sheet in a single layer.
  3. Bake for 16-20 minutes or according to package instructions, flipping tots at the halfway mark for best/crispiest results.
  4. While the tots cook, reheat your chili, chop/slice your avocado, and scramble your eggs.
  5. Ready to eat? Pile everything in a bowl and dig in while it's hot! I hope you love this tasty breakfast bowl as much as we do!

Recipe Notes

I used [this] vegetarian chili recipe but feel free to use any leftover chili you have on hand! I always make a huge pot and save some for leftover re-mixes like this breakfast bowl and my chili stuffed sweet potatoes, then freeze some for a chilly day!
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