Mindful Sodexo 
Egg whites served over breakfast potatoes, diced black bean burger, topped with pico de gallo salsa, radish & cilantro
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Prep Time: 5 to 10 minutes|Cook time: 25 to 30 minutes|Yield: 4 bowls; 1 bowl each
Mexican Breakfast Potatoes
Ingredients
- 1 teaspoon canola oil
- 1/2 cup peeled and diced yellow onion
- 1 teaspoon peeled and finely chopped fresh garlic cloves
- 1 ½ pounds peeled and diced white potatoes
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 ½ teaspoons chopped fresh cilantro
Egg White Cups
Ingredients
- 2 cups egg whites or 16 large egg whites
- 1 teaspoon ground black pepper
Southwestern Breakfast Bowl
Ingredients
- 2 ½ spicy black bean burger patties, cut into ¼-inch pieces
- 1 1/3 cups diced green peppers
- 1 Tablespoon finely chopped seeded jalapeno peppers
- 2 cups store-bought fresh pico de gallo
- 2 Tablespoons chopped fresh cilantro
- 1 radish, trimmed and thinly sliced
To Prepare Mexican Breakfast Potatoes
- Heat the oil in a sauté pan. Add the onions and sauté for 3 to 5 minutes.
- Add the garlic and sauté for 30 seconds or until fragrant.
- Add the potatoes, salt, cayenne pepper, chili powder, paprika and cumin. Toss to evenly coat. Sauté for 2 to 3 minutes and remove from the heat.
- Coat a sheet tray with cooking spray. Place the seasoned potatoes in a single layer. Do not overcrowd.
- Roast in a preheated 350 degree Fahrenheit oven for 15 to 20 minutes or until tender and golden. Remove from the oven.
NOTE: Turn the tray once halfway through cooking process to promote even cooking. - Add cilantro and toss until well combined. Serve hot.
To Prepare Egg White Cups
- Spray a mini muffin pan with cooking spray.
- Place ¼ cup egg whites into each well.
- Sprinkle with the pepper.
- Place the pan in a preheated 350 degree Fahrenheit oven for 5 minutes or until eggs are set.
- Remove the tray from the oven. Using a rubber spatula, gently remove each egg from the tin and serve hot.
To Prepare Southwestern Breakfast Bowl
- Spray sauté pan with cooking spray. Add the diced black bean burger, green peppers and jalapeno peppers. Sauté over medium heat for 5 to 7 minutes or until heated through. Remove from the heat. Divide into four servings.
- Place 3/4 cup of the potatoes onto a service bowl. Top with 1 portion of the black bean and pepper mixture.
- Place 2 egg white rounds on top of the peppers.
- Evenly place 1/2 cup of the pico de gallo across the pepper mixture.
- Garnish with 1 Tablespoon of the cilantro and 2 to 3 radish slices. Enjoy immediately!
Nutrition Facts: Calories: 280, Carbs: 40 g, Protein: 21 g, Fat: 280, Sat. Fat: 0.5 g, Cholesterol: 0 mg, Sodium: 650 mg, Fiber: 7 g
2 Comments
Kristin
2018-11-28 18:22:11Are there directions for this recipe?
admin
2019-01-15 20:19:39Hi Kristin, Thanks for reaching out! The directions can be found at the bottom of this page https://www.mindful.sodexo.com/recipes/cold-foam-peppermint-mocha/ but you can also see them here: To Make Chocolate Peppermint Syrup: Whisk cacao powder, warm water, maple syrup and peppermint extract until well blended. Set aside for use. To Make Cold Foam: Place 2 Tablespoons skim milk in a blender. Turn on and process for 15 to 30 seconds or until foamy. NOTE: If not using a blender, place fat free milk in a tall, narrow container. Place hand blender or mixer with whisk attachment or milk frother. Process until foamy. NOTE: You might need to make more cold foam than needed for the recipe depending on the method used to make cold foam. To Make Cold Foam Peppermint Mocha: Warm 3/4 cup fat free milk. Place 1/4 cup chocolate peppermint syrup in bottom of latte or coffee cup. Add 2 shots of espresso. Stir to combine. Add warm milk. Stir well. Top with cold foam. Serve immediately. Enjoy!