Chicken Fajita Breakfast Bowls
  1. In medium bowl mix together black beans, corn, and pico de gallo. Add lime juice, stir to combine. Set aside.
  2. Heat a large non-stick skillet to medium high heat. Add onions and peppers. Cook 4-5 minutes until charred and slightly soft. Set aside on a plate, cover with foil to keep warm.
  3. Reduced heat to medium, add chicken to skillet. Stir for 2-3 minutes to reheat. Add to covered plate.
  4. In a large bowl mix together eggs, sour cream, and taco seasoning. Reduce heat on skillet to medium low. Cook eggs to desired doneness. Salt and pepper to taste.
  5. Prepare Simply Potatoes® Shredded Hash Browns according to package directions.
  6. Serve in bowls with desired toppings.