A classic southwestern breakfast pileup with potatoes, vegetables, a protein, and an egg, smothered in red chile.
"*" See Kitchen Notes for more information or links to special ingredients.
Divide vegetable and meat mixture between two bowls.**
Chile – The amount of red chile sauce or salsa you use depends on the heat of the sauce and how hot you like it. The type of chile is dependent on what you have available. I’m not picky with red or green chile sauce. I like them both. Some people will also go the Christmas route and use both red and green chile. Of course if you have neither red nor green chile, don’t hesitate to use your favorite salsa or enchilada sauce.
Proteins – The pileup in the pictures is a vegetarian version. Protein is the black beans, but you could also use pinto or bolita beans. My favorite protein combination is black beans and bacon. However, we also like it with Mexican chorizo and no beans.
Cheese – Cheddar is the best in my book. However, Monterey Jack always is a good substitute as well as Feta cheese.
Vegetables – In addition to the traditional pileup vegetables used in this recipe, you could add a little broccoli, squash, or corn for variety.
Recipe author: MJ of MJ's Kitchen