We all know we're supposed to have a good, healthy breakfast before we start our day. And, I'd like to think that I send my kids off daily with their bellies full of good things. But, just as Facebook is a "highlight reel", I will fully admit to providing some less than stellar breakfasts... and those do not show up on this blog.
But, when a letter goes home to all school parents announcing that standardized testing is happening this week and next and, "The only preparation that children require is a good night’s sleep and a healthy breakfast." Well, I pull out the big guns. No dry cereal (no, I am not coming clean on what I have served up for breakfast-- let's just leave it at cereal, ok?) for this crew this week and next. Here's what I whipped up this morning... and to rave review, I might add:
My Version of "Chilaquiles"
makes 6 servings
(can be made ahead and reheated)
I know that the mainstay of traditional chilaquiles are the tortilla chips.... but we didn't have any chips on hand, and my method is way simpler (and inauthentic), but it's really good. Maybe I should change the name. Oh well, here goes....
1 medium onion, chopped
15 oz. can black beans, drained and rinsed
1/2 cup your favorite salsa
1/2 cup shredded cheese, plus more for topping
1 avocado, chopped (optional, as topping)
In a fry pan, over medium-high heat, sauté the onion in a bit of olive oil. When the onions start to turn translucent, add black beans and salsa. Simmer until some of the liquid from the salsa evaporates, about 5 minutes. Crack eggs into the pan, and sprinkle in the cheese. Scramble the eggs amongst the beans and onions, stirring occasionally, until eggs are cooked through. Serve topped with a bit more shredded cheese and chunks of fresh avocado.
Looking for other protein and good-fat packed breakfast ideas? Here are a few more of my favorites:
Protein Pancakes (can be made ahead)
Frittatas (can be made ahead)
Yogurt Parfaits (assemble that morning)
Baked Oatmeal (can be made ahead)