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Cuban Breakfast

Yields6 ServingsPrep 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
1

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

2

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

3

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

4

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

5

Finish off with avocado and jalapeno pesto

Recipe for Jalapeno Pesto
6

In a food processor, combine the first 6 ingredients.

7

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.

8

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

Nutrition Facts

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