I was a little side tracked last week, and meant to post this sooner, so you all could have a yummy Cinco de Mayo breakfast. And we sure enjoyed ours- I’m just getting around to posting it for you all.
There’s always a reason to bake, and there’s always a reason to make a good breakfast. Your family will thank you for it.
1 dozen eggs, whisked
1 cup canned black beans, drained
1 cup pico de gallo
1/2 cup Monterrey Jack cheese, grated
1 cup crushed tortilla chips
1/3 cup fresh cilantro
Sour cream for garnish
In a large skillet, over medium heat, start to cook your eggs, stirring every few seconds. When almost “dry” add your beans, pico de gallo, and cheese. Stirring to combine all ingredients. Then add your tortilla chips and then stir until the eggs are done to your liking. (We don’t like runny eggs at our house)
Top with fresh cilantro and sour cream if desired.