Flavorful Mexican Breakfast Plate (Dairy-Free + Gluten-Free)
This Mexican Breakfast Plate is a satisfying, protein-packed breakfast made with slow-cooked bacon, black beans, air-fried sweet potatoes, and eggs. It’s dairy-free, gluten-free, and perfect for meal prep.
Ingredients
- 6 slices bacon
- 1 can black beans drained and rinsed (or use my slow cooked bacon beans)
- 1 large sweet potato peeled and diced
- 4 large eggs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt to taste
- Black pepper to taste
- Fresh cilantro chopped (for garnish)
- Lime wedges for serving
Instructions
Slow cook the bacon:
- Place the bacon slices in a slow cooker or use the slow-cook setting on your Instant Pot. Cook on low for 4–6 hours or until the bacon is tender and juicy. Once cooked, remove the bacon and set aside.
Air fry the sweet potatoes:
- Preheat your air fryer to 400°F. Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and black pepper. Air fry for 15-20 minutes, shaking halfway through, until crispy on the outside and tender on the inside.
Prepare the black beans:
- In a small saucepan, heat the black beans over medium heat, stirring occasionally. Season with a pinch of salt, pepper, and a dash of cumin. Heat for about 5-7 minutes until warmed through.
Cook the eggs:
- While the sweet potatoes and beans are cooking, heat a non-stick skillet over medium heat. Crack the eggs into the skillet and cook to your desired level of doneness (sunny-side-up, scrambled, or fried).
Assemble the breakfast plate:
- To serve, place a portion of black beans, sweet potatoes, and bacon on each plate. Top with a cooked egg and garnish with fresh cilantro. Serve with a lime wedge on the side.