Tex-Mex Breakfast Flatbreads
Tex-Mex Breakfast Flatbreads
Equipment
- microwave-safe bowl
- cooking spray
- Fork
Ingrediënten
- 5 cups frozen shredded hash brown potatoes about 15 ounces
- 1 cup refried beans
- ¼ cup salsa
- 2 naan flatbreads halved
- 4 large eggs
- ½ cup shredded cheddar cheese or Mexican cheese blend
- Additional salsa optional
- Cooking spray
Instructies
- Cook the shredded hash brown potatoes according to package directions for stovetop.
- Meanwhile, in a microwave-safe bowl, mix together the refried beans and salsa.
- Microwave, covered, on high until heated through, for 1-2 minutes, stirring once.
- In a large nonstick skillet, heat the naan flatbreads over medium-high heat until lightly browned, for 2-3 minutes per side.
- Remove from the pan and keep warm.
- Coat the same skillet with cooking spray and place over medium-high heat.
- Break the eggs, one at a time, into the pan, then reduce the heat to low.
- Cook until the whites are set and the yolks begin to thicken, turning once if desired.
- To serve, spread the bean mixture over the naan flatbreads.
- Top with the cooked hash brown potatoes, eggs, and shredded cheese.
- If desired, serve with additional salsa on the side.
Notes / Tips / Wine Advice:
Wine Advice:
For a Tex-Mex-inspired breakfast like this, consider a refreshing mimosa (orange juice and champagne) or a tangy bloody mary. If you prefer non-alcoholic options, try a glass of freshly squeezed orange juice or a spicy virgin bloody mary.Nutritional Information
Calories: 430 kcal | Carbohydrates: 40 g | Protein: 16 g | Fat: 23 g | Fiber: 4 g | Sugar: 4 g
