Name: Cuban Breakfast
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Ingredients: 4 cups Brown rice, cooked; 1 can Black beans, rinsed and drained; 12 oz Bacon, cooked and finely chopped; 3 oz White cheddar cheese, shredded; 6 Eggs, cooked over-easy or to your preference; 2 Avocados, cubed; 1 recipe for Jalapeno Pesto; 1 Jalapeno, seeds removed; 2 cups Arugula; ¼ cup Cashews, raw, unsalted; 2 tbsp Fresh lemon juice; 1 Garlic clove; Salt and Pepper to taste; ¼ cup Olive oil

Nothing starts a Saturday morning off right like a hearty breakfast of fiber, protein, and delicious flavors!

This recipe is inspired by a restaurant my husband, Dustin, and I love to go to near our home called Cafe Patachou. It’s one of those cozy restaurants that despite being always busy, makes you want to spend a little extra time talking with the ones you love. Their menu is full of fresh ingredients sourced from local farms and producers within 100 miles of their restaurants.

While their specialty is their omelets, Dustin found a real gem in their Cuban Breakfast. It’s hearty to keep you full until lunch and simple enough to replicate at home.

My recipe is fairly simple and straightforward since all you’re doing to heating through the ingredients on the stove and piling it up on a plate.

This recipe makes quite a few leftovers which is perfect for me who will eat breakfast foods ALL DAY LONG.

You won’t be reaching into the spice cabinet very much in this recipe because all the flavor comes for the wide array of flavors and textures from the ingredients themselves and the jalapeno pesto.

This jalapeno pesto is what really kicks this recipe up a notch. I’m a weenie when it comes to spicy foods so you can trust me on this that it’s not TOO spicy. If you like it hot, feel free to adjust the amount and types of peppers you use. The pesto recipe is courtesy of Chef de Home.

I hope you love this recipe as much as I do! Comment below with any questions or suggestions for future recipe ideas!

AuthorMeganCategoryBreakfastDifficultyBeginner

Yields6 Servings

Prep Time30 minsCook Time10 minsTotal Time40 mins

4 cups Brown rice, cooked

1 can Black beans, rinsed and drained

12 oz Bacon, cooked and finely chopped

3 oz White cheddar cheese, shredded

6 Eggs, cooked over-easy or to your preference

2 Avocados, cubed

1 recipe for Jalapeno Pesto

Jalapeno Pesto

1 Jalapeno, seeds removed

2 cups Arugula

¼ cup Cashews, raw, unsalted

2 tbsp Fresh lemon juice

1 Garlic clove

Salt and Pepper to taste

¼ cup Olive oil

Combine cooked brown rice, black beans, and bacon in a skillet over medium heat for 5-10 minutes or until heated through.

While beans and rice are cooking, in a separate skillet cook your eggs to your preference.

Add white cheddar cheese to the beans and rice and cook until melted.

Plate brown rice/bean/bacon/cheese mixture on plate and top with 1 egg.

Finish off with avocado and jalapeno pesto

Recipe for Jalapeno Pesto

In a food processor, combine the first 6 ingredients.

With the food processor at a low speed, slowly add olive oil until completely pureed and creamy. You may have to stop the food processor at least once to scrape the sides of the bowl.

Leftovers keep in the refrigerator for about a week. You can also freeze leftover pesto for your next batch of Cuban Breakfast!

Ingredients