Pico de Gallo Breakfast Bowl

Pico De Gallo Breakfast Bowl

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Linda Franklin


A simple way to make eggs a breakfast treat. Buy or make your own Pico de Gallo. Serve with cinnamon toast and fresh fruit. Unforgettable for just the "two of you", or doubled for company.


★★★★★ 1 vote

15 Min
50 Min


  • 2
    small potatoes shredded
  • 1 Tbsp
    chopped onion
  • 4
  • 1/2 c
    sharp cheese shredded
  • 1/2 c
    pico de gallo
  • 4
    slices of lean bacon cooked and chopped
  • 1 tsp
    salt and pepper
  • 1 Tbsp
    olive oil
  • 1 Tbsp

How to Make Pico de Gallo Breakfast Bowl


  1. Preheat oven 375. Grease two small ramekins or similar oven proof bowls. Mix shredded potatoes with one beaten egg, onion and salt and pepper. Form half mixture into your hands, squeeze any excess potato water, into a ball. Form into a basket into the each bowl. Bake 30 -40 minutes or until brown and crispy(depends of thickness of the basket).
  2. While baking, beat remaining eggs in a small bowl with milk. Heat frying pan drizzled with olive oil. Add eggs, cook on medium; do not over cook. When set but sill moist, add bacon, cheese and pico de gallo. Stir well. Spoon into baked hashbrown baskets and serve.

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About Pico de Gallo Breakfast Bowl

Course/Dish: Eggs

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