Black Bean Salsa

Add the black beans, avocado, corn, red onion and cherry tomatoes to a medium sized bowl.

Squeeze the lime over the salsa add the chili powder and salt, toss, set salsa aside

Pan Fried Shredded Potatoes

Peel the potatoes, use the course side of a cheese grater to shred the potatoes

Once all the potatoes are shredded, using clean hands take a handful at a time and squeeze them to release any excess water

Melt the butter over medium heat in a large skillet

Toss the potatoes with salt and pepper

Add the potatoes to the skillet

Sauté for 5-7 minutes until potatoes soften and brown*

Remove potatoes from skillet and set aside

Chili Spiced Scrambled Eggs

Crack the eggs into a small bowl, whisk vigorously with a fork

Add the milk, chili, salt and pepper, whisk

Melt the butter in a large skillet over medium heat, pour in the egg mixture

Use a heat tolerant whisk to whisk the eggs while they cook into a scramble**

Remove the eggs, set aside

Wipe down the skillet before starting the cheese sauce

Tillamook Sharp Cheddar Cheese Sauce

Add butter, melt over medium heat

Add the flour, working with a wooden spoon, mix until the flour is dissolved into the butter

Slowly add the milk, use a whisk to mix into a roux

Slice the cheddar cheese into chunks, add them to the roux

Keep mixing with the wooden spoon until all the cheese is melted

Add more milk as needed to thin to desired consistency

Season with salt and chili powder

Cheesy Breakfast Burrito Bowls

Split the potatoes and eggs between 2 bowls

Spoon the salsa on top of each bowl

Top with desired amount of cheese sauce