Breakfast Bowl with Tajin Yogurt Sauce

This hearty, low-sodium breakfast bowl combines roasted potatoes, seasoned black beans, and fluffy scrambled eggs, topped with cheddar cheese, salsa, and a tangy Tajin yogurt sauce. With 16 grams protein, 4 grams fiber, and no added sugars, this balanced entrée contributes to multiple meal components—including starchy vegetables, meat/meat alternates, and red/orange vegetables. Easy to batch prepare and hold hot, it’s a flavorful, scratch-prep option that delivers both nutrition and student appeal.

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

Instructions

1. Prepare potatoes according to manufacturer’s directions.
2. Prepare eggs according to manufacturer’s directions. Defrost eggs the day before service if instructed.
3. Prepare beans. Preheat convection oven to 425°F. Drain beans, but do not rinse. Add a #10 can black beans, 2 cups sales, 1 tbsp chili powder, 1 tbsp cumin, and 2 tbsp apple cider vinegar to each 2” deep steam table pan sprayed with pan release. Warm in oven covered until heated through, ~18-20 minutes.
4. Assemble bowls. Place 3 oz (½ cup) potatoes in a serving bowl or on tray. Top with #30 disher of black beans and #16 disher of scrambled eggs.
5. Offer 0.5 oz shredded cheddar cheese and 2 tbsp Tajin yogurt sauce as condiments.