Mexican Breakfast Supreme

Are you looking for a filling but healthy breakfast to carry you over until lunch? I was craving something spicy in the morning one day, almost feeling like mexican food, but with eggs. I decided to combine the two – using rice, eggs and mexican spices. This was so tasty and it didn’t take even take that long to make. Nice thing about this recipe is; you can make more rice to have for lunch later that day or even for dinner.


  • 2-4 eggs (preferably organic)
  • 1 cup wild rice
  • 1 can black beans, washed & rinsed (preferably organic)
  • 1 tomato, chopped
  • handful cilantro, chopped
  • 2 sprigs green onion, thinly sliced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tbsp coconut oil
  • 1/2 tsp olive oil
  • 1 1/2 cup water
  • 1 lime, juiced
  • 2 tsp hot sauce
  • 1 tbsp sea salt


  • 2 avocados
  • 2 limes, juiced
  • 1/2 handful cilantro, chopped
  • 1/2 red onion, chopped
  • sea salt


Combine all ingredients in a bowl, using a fork to mash the avocado until smooth with the other ingredients.


  1. In a medium sauce pan, on high heat on the stove top, add onion and chili powder with 1 tsp melted coconut oil. Heat until fragrant, add rice, while stirring bath the rice in spices and oil. Add 1 1/2 cup water, cover and  turn down to medium heat.
  2. While the rice is coming to a boil. Add beans to medium size frying pan on medium heat, add cumin, lime juice and 1/2 tsp sea salt. Let the beans cook for 15 minutes, or until beans are soft.
  3. Once the water evaporates and is just past the level of rice, turn down heat to low, cook for another 15 minutes or until rice is tender.
  4. Chop tomatoes, green onion and cilantro and combine all ingredients with a pinch of sea salt and olive oil into a small bowl. Set aside. Cook eggs in frying pan, sunny side up.
  5. When the rice, eggs and beans are cooked. Serve with the eggs on top of rice with beans, guacamole and salsa on the side. Top with hot sauce. Enjoy

Yield: 2


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