Black Bean Breakfast Bowl

Breakfast for Dinner?  A great dinner can start with breakfast with recipes like this Breakfast Bowl.
Serves 4

1 Tbsp Olive Oil
8 eggs, lightly beaten
1/4 tsp each salt and pepper
1 (15-oz) can black beans, rinsed and drained
2 Tbsp chopped fresh cilantro
2 avocados, peeled and sliced
1/2 cup fresh salsa

Heat oil in a large skillet over medium heat.  Add eggs, salt and pepper; cook, stirring, until eggs are set, 3-5 minutes.  Meanwhile, heat beans in a microwave-safe bowl, covered, until warm, about 1 minute. Stir in cilantro,

Divide warmed beans among 4 serving bowls.  Top each with eggs, avocado slices and salsa. 

Day-After Breakfast Tacos

Serves 4-6

2/3 cup leftover turkey. shredded
2/3 cup green beans or other vegetable
yellow onion, sliced
garlic clove, minced
1/4 tsp ground cumin
6 eggs
tortillas
cheese
salsa

Fry leftover shredded turkey and green beans or other vegetables in a little oil with yellow onion, minced garlic, and cumin until hot.  Scramble 6 eggs.  Fill warmed tortillas with the turkey mixture, a little scrambled egg, shredded Monterey Jack cheese, and salsa.

Crepes

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour (if you have time). This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds. Lay them out flat so they can cool.

Savory filling suggestions: cheese, spinach, mushrooms, shredded chicken, scrambled  eggs, chopped herbs

Sweet filling suggestions:  butter & honey, cinnamon & sugar, sliced banana & chocolate, jam, apple butter