Southwestern Breakfast Egg Bowl

The most important meal of the day just became more delicious. Made fresh in the Good Eggs Kitchen, the NEW breakfast bowl takes our popular egg bite and pairs it with black beans, cumin-scented quinoa rice blend and tender chipotle sweet potatoes. Topped with pico de gallo and fresh lime, this bowl is a great way to stay on track and prioritize giving your body the nourishment it needs. 

Ingredients: Sweet Potato Garnet, Black Beans, Liquid Whole Egg, Tomatoes, Ricotta Cheese (milk, salt, whey), Lundberg White Jasmine Rice, Quinoa, Lime, Red Onion, Yellow Onion, Lacinato Kale, Maple Syrup, Lime Juice, Cilantro, Jalapeno, White Rice Flour, Canola Oil, Garlic, Red Wine Vinegar, Cumin, Ground Chipotle, Water, Cane Sugar, Salt, Black Pepper, Dry Bay Leaves

Contains: Milk, Eggs.

Cooking instructions: Remove cup of pico de gallo before heating. 

Microwave instructions: Remove the plastic cover, and reheat in the microwave-safe aluminum tray for 1-2 mins. Let stand for 1 minute before enjoying. 

Conventional Oven instructions: Remove the plastic cover and cover with foil. Place in the oven, preheated to 350F, for 10-12 minutes. Let stand for 1 minute before enjoying. 

Alternatively, this entree can be enjoyed at room-temperature.

Serving size: 1

Nutritional Information:  Protein: 21g Fiber: 11g  Carbs: 65g  Fat: 15g Calories: 480 

Gluten-Free