Breakfast Burrito Bowl

Ingredients

Avocado-tomato salsa:

½ avocado, peeled, pitted, and diced

¼ cup (60g) diced seeded tomatoes

2 tbsp (15g) small shallot, minced

1 clove (2g) garlic, minced

½ jalapeno pepper, seeded and minced

1 tbsp fresh lime juice,

¼ tsp salt

⅛ tsp ground cumin

⅛ cup fresh chopped cilantro

Burrito bowl:

3 large eggs

⅛ tsp smoked paprika

⅛ tsp salt

1 link sausage, sliced/diced

⅙ cup (14g) shredded Monterey Jack cheese

vegetable oil

In the serving bowl, add all the avocado-tomato salsa ingredients and mix to combine. Set aside.
In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.
Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to the serving bowl, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to the serving bowl.
Top with the cheese.

Tags: Mexican