Description
Wake up your morning routine with these protein packed Breakfast Fajita Bowls featuring Real California milk products!
Ingredients
Scale
For the rice:
- 1/2 cup uncooked brown rice
- 2 tablespoons chopped cilantro
- Juice and zest from 1/2 of a lime
- 1 teaspoon butter
- 1/4 teaspoon salt
For the veggies:
- 1 tablespoon olive oil
- 1 bell pepper, seeded and sliced
- 1/2 medium onion, sliced
- 1 cup chopped mushrooms
For the eggs:
- 2 eggs
- 3 ounces California Queso Blanco cheese or California Monterey Jack cheese, divided
- 1 tablespoon Real California milk
- 1/4 teaspoon black pepper
Toppings:
- 1/4 cup California plain yogurt
- Hot sauce or sriracha, optional
Instructions
- Make rice according to package instructions. Once cooked, mix in cilantro, lime juice, lime zest, butter and salt. Set aside.
- While rice is cooking, saute the vegetables. Heat oil in in large skillet and place over medium heat. Add bell pepper, onion and mushrooms. Saute 8-10 minutes until vegetables have softened. Remove from pan and set aside.
- Put same pan back on medium-heat and coat with cooking spray. In a small bowl, whisk together eggs, 1 1/2 ounces California cheese, Real California milk and black pepper. Add to hot pan and scramble by stirring eggs fairly consistently until they are cooked through. Remove from heat.
- To assemble bowls, scoop rice into each bowl. Arrange sauteed vegetables in each bowl next to rice. Add eggs in each bowl next to vegetables. Top each bowl with remaining 1 1/2 ounces California cheese and a dollop of California plan yogurt. Top with hot sauce if desired.