If you’re looking for a fantastic way to repurpose last night’s dinner leftovers into a scrumptious breakfast or a quick and hearty weekend brunch option, these Tex-Mex-inspired scrambled egg breakfast bowls with sweet potatoes are your answer.
I’m a big fan of one-bowl meals for any time of the day. There’s something magical about tossing together various ingredients in a single bowl, allowing their flavors to meld, and savoring the result. If you follow me on Instagram, you’ll notice that many of my lunches fall into this category. I like to think of them as a fusion between a salad and a stir-fry, a sort of “salad-fry” if you will. These Tex-Mex breakfast bowls were born out of this spontaneous approach to combining hot and cold ingredients.
While sweet breakfast options are more traditional for many people, I lean towards savory choices. So, I skip the fruit and load my breakfast with veggies and greens to pack in more servings of nutrition throughout the day. Savory breakfast bowls have been a staple in my diet for quite some time, and my green breakfast bowl was one of the first recipes I shared on my blog. Although I usually take a spontaneous approach to breakfast, these Tex-Mex breakfast bowls offer a delightful blend of flavors that make a bit of advance planning worthwhile.
