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Farmer's Market Black Bean Breakfast Bowl

<p>Celebrate the bounty of summer with the Farmer's Market Black Bean Breakfast Bowl. Loaded with a colorful array of produce it's one of our heartier vegetarian breakfasts.</p>
4 Servings Recipe By

Ingredients

  • 1 cup Hashed Brown Potatoes, Diced, Frozen
  • 1/2 cups shred Parsnip
  • 1/2 cups grate Carrot
  • 1/2 cups dice Onion, Red
  • 2 tablespoons Coconut Oil
  • 1 cup chop Kale
  • 4 individual beat Egg
  • 3/4 cups peel and chop Corn, On the Cob
  • 15 ounces drain and rinse Black Beans, Canned
  • 1/2 cups halve Cherry Tomatoes
  • 1/2 cups chop Basil, Fresh
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Black Pepper
  • 1 teaspoon Cumin

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 326 Calories
  • 14g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 226mg Cholesterol
  • 677mg Sodium
  • 34g Total Carb
  • 8g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 16g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Saute hashbrowns, parsnips, carrots, and onions in coconut oil until onions are translucent, about 7-8 minutes.
  2. Add kale and continue to saute until kale is wilted.
  3. Remove vegetables from skillet and into a large bowl.
  4. Scramble eggs in the same skillet, using whatever oil is leftover in the bottom. Set aside.
  5. Add corn, black beans, tomatoes, basil, salt, pepper, and cumin to the hashbrown mixture. Stir gently to combine.
  6. Place hashbrown mixture in the bottom of a bowl and top with eggs.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Saute hashbrowns, parsnips, carrots, and onions in coconut oil until onions are translucent, about 7-8 minutes.
  2. Add kale and continue to saute until kale is wilted.
  3. Remove vegetables from skillet and into a large bowl.
  4. Scramble eggs in the same skillet, using whatever oil is leftover in the bottom. Set aside.
  5. Add corn, black beans, tomatoes, basil, salt, pepper, and cumin to the hashbrown mixture. Stir gently to combine.
  6. Divide hashbrown mixture between indicated number of quart freezer bags.
  7. Divide eggs on top of hashbrowns.
  8. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes.

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