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RECIPES

Southwest Breakfast Bowl

servings
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Ingredients

1 cups Canola oil
1/2 qt. Red potatoes, chopped
1/4 qt. Red peppers, chopped
1/4 qt. Zucchini, chopped
3 each Scallions, chopped, divided
1 each Eggs, poached
1 cups Kraft Shredded Cheddar/Monterey Jack Blend Cheese

Instructions

Preparation Steps
  • For each serving:
  • Heat
    1 tsp. (5 mL) oil in large nonstick skillet on medium heat. Add 1/2 cup (125 mL) potatoes; cover. Cook 8 to 10 min. or until almost tender. Add 1/4 cup (50 mL) each peppers and zucchini; cook, covered, 3 to 5 min. or until potatoes are tender and peppers are crisp-tender, stirring occasionally.
  • Stir
    In 1-1/2 Tbsp. (25 mL) scallions and 1 Tbsp. (15 mL) barbecue sauce; cook, uncovered, 1 min. or until heated through, stirring occasionally. Transfer mixture to serving bowl.
  • Top
    With 1 poached egg, 1 Tbsp. (15 mL) cheese and 1-1/2 Tbsp. (25 mL) of the remaining scallions.
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