Southwest Brunch Bowl
Original Recipe by Taylor Celentano
Notes
I used a Kraft chipotle aioli for this recipe, but feel free to make your own desired sauce.
Ingredients
- 4 eggs
2 avocados
2 cups chopped white mushrooms
1 sweet onion (chopped)
1 red bell pepper (chopped small)
1/2 jalapeno (chopped small)
2-3 cloves of garlic (minced)
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt/pepper for taste
2 cups Kodiak Cakes Protein Oats
3 1/4 cup chicken broth
1/2 cup shredded cheddar cheese
1 1/2 tablespoons of butter
1 tablespoon of olive oil
4 tablespoons of Chipotle aioli
Directions
- Add your olive oil to a medium pot on medium heat. Once warm, add in your pepper and onions and sauté for 5-7 minutes.
- Add in your butter, mushrooms, and jalapeño, and sauté for another 5 minutes.
- Add in your garlic and all of your seasonings and sauté for another 2 minutes.
- Add your chicken broth and oats, mix well with sautéed veggies and let simmer for 10 minutes, or until your oats are soft and have absorbed all the liquid.
- Remove from heat and stir in your shredded cheese.
- Cook 4 eggs over easy (4 servings).
- Plate your oats, lay your egg on top, lay 4-5 slices of fresh avocado. Drizzle with chipotle aioli and dig in!
Information
- Category
- Breakfast/Brunch, Eggs
- Yield
- 4 servings
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Total Time
- 29 minutes, 59 seconds