Breakfast Burrito Bowl

In a large bowl, whisk together 8 large eggs and ½ tsp salt until smooth. Stir in 6 oz monterey jack cheese and pour into a greased Suvie pan. Place pan in the bottom zone of Suvie.

In a second Suvie pan, stir together 1 can black beans, 1 cup salsa, ½ tsp salt, and ½ tsp ground black pepper. Place pan in the top zone of Suvie. Input settings and cook now. Bottom Zone: Roast at 350°F for 20 minutes. Top Zone: Roast at 400°F for 20 minutes.

While the eggs and beans cook, heat 1 tbsp vegetable oil in a large nonstick skillet over medium heat, add 4 cups frozen shredded hash browns, ½ tsp salt, 1 tsp chili powder. Stir to coat in oil, then cook until golden brown, about 8 minutes, stirring only occasionally. Season to taste with salt and pepper and set aside.

Once the cook has finished, remove pans from Suvie. Divide potatoes between four plates and spoon beans over the potatoes. Stir eggs to break up and then spoon over each serving. Finish each plate with additional toppings as desired.