Name: BUSH'S® Sriracha Breakfast Eggs Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 15 oz (1 can),fire roasted, diced tomatoes; 21 oz (1 can) BUSH'S® sriracha beans; 4 large eggs; 4 tbsp or to taste crumbled queso fresco; or tostadas Tortillas; 1 tsp sour cream; 1 tsp sliced black olives; 1 tbsp shredded cheese of choice

How To Make BUSH’S® Sriracha Breakfast Eggs

Kick start your day with these spicy breakfast eggs poached in beans and tomato sauce. Serve with cheese and tortillas for a hot, filling meal.

Preparation: 5 minutes

Cooking: 20 minutes

Total: 25 minutes

Serves:

Ingredients

15oztomatoes,(1 can),fire roasted, diced
21ozBUSH’S® sriracha beans,(1 can)
4large eggs
4tbspcrumbled queso fresco,or to taste
tortillas,or tostadas
1tspsour cream
1tspblack olives,sliced
1tbspcheese of choice,shredded

Instructions

In a 10-inch skillet, simmer tomatoes for 5 minutes.
With potato masher or back of a spoon, crush tomatoes.
Add BUSH’S® Sriracha Beans and bring it up to a simmer.
Using the back of a spoon or bottom of a mug, make four wells in the bean mixture and crack eggs into individual wells.
Cover and cook for about 5 to 8 minutes until egg whites are set and yolks are still runny.
To serve, plate each egg and top with queso fresco. Serve with tortillas or on top of tostadas.

Nutrition

Calories: 178.26kcal
Fat: 8.72g
Saturated Fat: 3.54g
Trans Fat: 0.13g
Monounsaturated Fat: 2.77g
Polyunsaturated Fat: 1.37g
Carbohydrates: 15.23g
Fiber: 5.32g
Sugar: 8.06g
Protein: 12.27g
Cholesterol: 195.80mg
Sodium: 172.91mg
Calcium: 164.68mg
Potassium: 649.49mg
Iron: 2.74mg
Vitamin A: 206.16µg
Vitamin C: 32.74mg

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