Tag: Southwestern Veggie Scramble Bowl

Southwestern Veggie Scramble Breakfast Taco Bowls

Posted on by Sarah Kesseli

Southwestern Veggie Scramble Breakfast Taco Bowls are perfect for a healthy meal that can be ready in less than 15 minutes! They make for a fast and fun weekday breakfast or weekend brunch idea! 

As you have probably figured out by now, we are all about keeping it simple and delicious when it comes to breakfast. Since there is nothing more important than starting your day with a filling meal, we like to have as many breakfast options available. Having these options ensures that we are set up for breakfast success every morning.

This Southwestern Veggie Scramble Breakfast Taco Bowl recipe is ready in less than 15 minutes. It only has two ingredients, five if you count the optional items, making it one of the fastest meals to put together in the morning.

The filling of the taco bowls is made with our Southwestern Veggie Scramble bowl. We have filled this bowl with organic corn, tangy salsa, black beans, organic russet potatoes, and a pinch of chili powder for some kick. If you are craving something with more protein staying power use our Turkey Sausage Scramble Bowl or the Uncured Bacon and Egg Scramble Bowl instead.

Because of the protein and fiber-rich ingredients, this meal is guaranteed to stick with you for a while. The different flavors and textures will have you making a version of this breakfast taco bowl over and over again.

If you are fans of brinner (breakfast for dinner), then why not try this for a fast weeknight meal, too! We create this, or one of our other breakfast recipes, for dinner at least once a week. It’s a nice change from your everyday entree meal at night.

Southwestern Veggie Scramble Breakfast Taco Bowls Ingredients:

4 pre-made tortilla taco bowls (or make your own using this recipe)

3 Southwestern Veggie Scramble Breakfast Bowls 

Queso fresco, if desired

fresh cilantro, if desired

fresh lime juice, if desired

 

Southwestern Veggie Scramble Breakfast Taco Bowls
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Southwestern Veggie Scramble Breakfast Taco Bowls

Southwestern Veggie Scramble Breakfast Taco Bowls are perfect for a healthy meal that can be ready in less than 15 minutes! They make for a fast and fun weekday breakfast or weekend brunch idea! 
Course Breakfast
Keyword Southwestern Veggie Bowl
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 meals

Ingredients

  • 4 taco shells store bought or homemade (corn or flour shells will work here)
  • 3 Southwestern Veggie Bowls

Optional

  • queso fresco
  • fresh lime juice
  • fresh cilantro

Instructions

  • Prepare your tortilla bowls if making them yourself.
  • Cook the Southwestern Veggie Scramble Bowls according to package directions.
  • Divide the scramble bowls between 4 tortilla boats.
  • Top with queso fresco, fresh cilantro and lime juice, if desired.

Air Fryer Southwestern Veggie Egg Rolls

Posted on by Sarah Kesseli

Give breakfast a take-out inspired twist with these Southwestern inspired egg rolls. Ready in just 3 minutes and perfect for eating on the go. Gluten Free. 

Air Fryer Southwestern Veggie Egg Rolls

Who says you can’t have egg rolls for breakfast? These Air Fryer Southwestern Veggie Egg Rolls are stuffed with all of the goods! They are filled with egg whites, roasted potatoes, organic corn, black beans, tangy salsa, and a pinch of cumin to kick up the heat!

Not only is this recipe fun, but it’s ready in a matter of minutes and requires on 3 ingredients. It sounds too good to be true, but we guarantee you it’s not! Heck, these are even easy enough to whip up during the week for a quick breakfast.

Cooked your Southwestern Veggie Scramble Bowls halfway and then evenly divide the filling between your 8 egg rolls. Roll up and then brush with avocado oil. Into the air fryer they go for 3 minutes and BOOM! You have yourself a simple, satisfying, and nutritious breakfast in no time. Pair with fresh fruit for extra fiber and a bit of sweetness.

These egg rolls are also great for taking on the go! They will last in the fridge for up to 4 days. Just make sure to allow them to cool completely before storing them. You can also add a paper towel to the bottom of your container to absorb any other moisture that might make them a bit soft.

Another option is to prepare a bunch in advance and freeze them. Follow the directions until you come to the step stating, “brush with avocado oil.” (Do NOT brush them with the oil.) Place them into a freezer storage bag and seal tightly. These will last up to 3 months in the freezer. When you are ready to make them, allow them to thaw and then place them in the air fryer according to the directions below (adjusting the time as needed). Serve as desired.

Air Fryer Southwestern Veggie Egg Rolls Ingredients:

Air Fryer Veggie Egg Rolls
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Air Fryer Southwestern Veggie Egg Rolls

Give breakfast a take-out inspired twist with these Southwestern inspired egg rolls. Ready in just 3 minutes and perfect for eating on the go. Gluten Free.
Course Breakfast
Cuisine Asian
Keyword Southwestern Veggie Bowl
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 rolls

Ingredients

  • 2 Southwestern Veggie Scramble Bowls cooked for 90 seconds each
  • 8 egg roll wrappers
  • 1/2 tbsp avocado oil

Instructions

  • Place 1 coconut wrapper on a clean work surface in a diamond shape. Scoop 1/4 cup of filling onto wrapper about 1/3 of the way from the bottom. Roll from the bottom of the wrapper toward the top folding the bottom over the filling. Fold the sides in and continue to snugly roll to the top. Continue with remaining wrappers and filling to make 8 eggrolls. brush outsides of the egg rolls with avocado oil, if desired for extra crispiness.
  • Place 4 eggrolls in the basket of air fryer, seam side down. Fry eggrolls at 300ºF for 3 minutes. Repeat with remaining 4 eggrolls.
  • Serve with fresh fruit.

Southwestern Scramble Bowl English Muffin Pizzas

Posted on by Sarah Kesseli

Make breakfast more fun with this easy Southwestern Scramble Bowl English Muffin Pizzas recipe. Toasted English muffins are topped with our eggs, potato and veggie filled scramble bowl and finished off with melted cheese.

Southwestern Scramble Bowl English Muffin Pizzas

English muffin pizzas have been around for a long time, so the chances are that you have had them for dinner many times. But, we decided to transform that old recipe into something that fits for breakfast, too! These Southwestern Scramble Bowl English Muffin Pizzas would be a perfect recipe idea for dinner, as well. Pizza is acceptable in any form for any meal in our book. Do you feel the same way?

We love this recipe because it requires only three ingredients and comes together in just minutes. It starts with a base of your favorite whole grain English muffin and is then topped with one of our ready-made Southwestern Veggie Scramble Bowls and melted cheese.

The scramble bowls are made with organic corn and potatoes, black beans, tangy salsa, and egg whites for the perfect combination of flavors. Plus, they are protein and fiber-rich, making them an excellent option to start the day.

Creativity is the best part!

You can get creative with your toppings by switching up the type of scramble bowl you use. You could opt to go with a bacon scramble bowl or turkey sausage scramble bowl if that’s more your thing. Or, if you wanted to take this over to dinner time (in true dinner style), these would be great topped with our Chicken Black Bean bowl.

The great thing about this recipe and many other recipes on the blog is they are customizable to your personal preferences. Plus, recipes like this are so fun to make with the kids! And of course, much more fun to eat with them. No silverware necessary for this tasty finger food.

The best part? Clean up is a breeze! With only a single sheet pan and a spoon, you won’t have much to worry about washing when you’re done.

 

Southwestern Scramble Bowl English Muffin Pizzas Ingredients:

4 English muffins

2 Good Food Made Simple Southwestern Veggie Scramble Bowls

1/2 cup shredded white cheddar cheese

Southwestern Scramble Bowl English Muffin Pizzas
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Southwestern Scramble Bowl English Muffin Pizzas

Make breakfast more fun with this easy Southwestern Scramble Bowl English Muffin Pizzas recipe. Toasted English muffins are topped with our eggs, potato and veggie filled scramble bowl and finished off with melted cheese.
Course Breakfast
Cuisine American
Keyword Southwestern Veggie Bowl
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • 4 English Muffins
  • 2 Southwestern Veggie Scramble Bowls
  • 1/2 cup shredded cheddar cheese or cheese of choice

Instructions

  • Preheat oven to 400 degrees F.
  • Cook your Southwestern Veggie Scramble bowls according to package directions.
  • Slice your English muffins in half and place on the baking sheet.
  • Bake English muffins for 10 minutes while your scramble bowls are heating.
  • When you are doing warming your scramble bowls, remove your English muffins from the oven and evenly divide the scramble bowls on top of each English muffin half.
  • Evenly divide the cheese among the English muffins.
  • Return the baking sheet to the oven for about 5 minutes or until the cheese is melted.
  • Enjoy with a side of fresh fruit.