Cuban Breakfast

With five kids and a husband, it can be difficult to fix meals that appeal to everyone. I have my tried-and-true, go-to meals, but those can get boring fast. So, I am constantly looking for recipes that I find appealing and that my children can customize to their individual tastes. My husband and oldest son are all about getting protein. My oldest daughter and I prefer more vegetarian faire, and my three youngest love anything that “doesn’t taste like health food.”

This Cuban Breakfast bowl checks all the boxes.

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Ingredients:

  • Cooked white rice - 4 or more servings

  • Fried eggs (1-2 per person)

  • Tomato, diced

  • Avocado, sliced

  • Onion, 1/2 cup, chopped

  • Black olives, 1 can, sliced

  • Salsa

  • Jalapeno salsa *

  • Sour cream

  • Hot Sauce of choice (Chalupa, Sriracha, etc.)

Directions:

Prepare rice according to package. Cook eggs according to personal preference, over easy or fully cooked. Layer all ingredients in individual bowls. (Or let each family member choose his or her toppings.)

  • Jalapeno Salsa:

    • Ingredients - 6 jalapenos, 1 small onion, 2 cloves garlic, cilantro, juice of 1 lime

    • Blacken or roast the jalapenos, garlic, and onion

    • Cut off jalapeno stems and remove seeds

    • Peel garlic

    • Place ingredients in a blender and 2 tbsp. water in blender. Blend until fully combined.

RecipesBrooke McCord