When it comes to breakfast, few dishes are as versatile and satisfying as the breakfast burrito bowl. Whether you’re looking for a protein-packed meal to jumpstart your day or a customizable dish that can cater to various tastes, this burrito bowl offers something for everyone. Packed with scrambled eggs, fresh veggies, and plenty of toppings, it combines all the delicious flavors of a traditional burrito in a hearty, easy-to-assemble bowl. Whether you’re in the mood for something spicy or craving a lighter, healthier breakfast, the breakfast burrito bowl has you covered. In this article, we’ll explore the ingredients, steps, and tips to create this delicious and filling meal.
Ingredients
Start by gathering the following ingredients. Feel free to adjust the quantities to suit your serving size or dietary preferences.
For the Base:
- 1 cup cooked rice (white, brown, or cauliflower rice for a low-carb option)
- 1/2 cup cooked black beans (or any beans of choice, such as pinto or kidney beans)
- 1 tablespoon olive oil (for sautéing)
- 1/2 teaspoon cumin
- Salt and pepper, to taste
For the Eggs:
- 4 large eggs
- 2 tablespoons milk (optional, for creamier scrambled eggs)
- 1 tablespoon butter (or oil)
- Salt and pepper, to taste
For Toppings:
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese (or vegan cheese for a dairy-free option)
- 1/4 cup fresh cilantro, chopped
- 1 small tomato, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup salsa (or hot sauce, depending on your spice preference)
- Lime wedges (for serving)
- Hot sauce (optional, for extra spice)
- Sour cream or Greek yogurt (optional)
Optional Add-ins:
- Sautéed bell peppers and onions
- Chopped spinach or kale
- Corn kernels
- Jalapeños (for added heat)
Instructions
Step 1: Cook the Rice and Beans
Begin by preparing the base of your burrito bowl. Cook the rice according to the package instructions. For a healthier option, consider using cauliflower rice, which has fewer carbs and is quicker to prepare. While the rice is cooking, heat a tablespoon of olive oil in a small saucepan over medium heat. Add the black beans, cumin, salt, and pepper. Stir and cook for 3-5 minutes until the beans are heated through. If desired, add a splash of vegetable broth or water for a saucier consistency. Once cooked, set the beans aside.
Step 2: Scramble the Eggs
In a medium bowl, whisk together the eggs, milk (if using), and a pinch of salt and pepper. Heat the butter in a skillet over medium heat. Once the butter is melted, pour in the egg mixture. Let the eggs cook undisturbed for about 1-2 minutes, and then gently stir with a spatula. Continue to cook, stirring occasionally, until the eggs are soft, creamy, and just set. Avoid overcooking to keep the eggs moist and tender. Set the scrambled eggs aside once done.
Step 3: Prepare the Toppings
While the eggs are cooking, prepare your toppings. Dice the avocado, chop the cilantro, and dice the tomato. Thinly slice the red onion and squeeze a lime wedge over the diced tomatoes for extra flavor. For additional texture and flavor, sauté bell peppers and onions in olive oil for 3-4 minutes until softened. If you prefer a spicier bowl, you can add some chopped jalapeños to your toppings.
Step 4: Assemble the Burrito Bowl
Now that all your components are ready, it’s time to assemble your breakfast burrito bowl. Begin by spooning a generous portion of rice into each bowl. Add a layer of seasoned black beans on top of the rice, followed by a serving of scrambled eggs. Finally, add your fresh toppings: diced avocado, shredded cheddar cheese, chopped cilantro, diced tomatoes, red onion, and salsa. For an extra kick, drizzle some hot sauce over the bowl. Garnish with a lime wedge on the side and a dollop of sour cream or Greek yogurt, if desired.
Conservation and Storage
If you have leftovers or prefer to prep your ingredients in advance, store everything separately to preserve freshness. Here’s how to store each component:
- Rice and Beans: Store the rice and beans in airtight containers in the refrigerator for up to 3-4 days. To reheat, simply microwave them or heat them on the stovetop with a splash of water or broth to prevent drying out.
- Scrambled Eggs: Scrambled eggs are best when fresh, but they can be stored in the fridge for up to 2 days. Reheat gently in a pan or microwave to avoid overcooking.
- Toppings: Store your toppings (avocado, cilantro, tomato, etc.) in separate containers. For the avocado, squeeze some lime juice over it before storing to prevent browning. Fresh toppings are best when added just before serving.
Prepping the components ahead of time is a great way to make breakfast easier throughout the week. Simply assemble the bowls when ready to serve.
Variations
One of the best parts about a breakfast burrito bowl is its versatility. You can mix and match ingredients and toppings to suit your personal tastes or dietary preferences. Here are a few variations to try:
1. Vegetarian Option
If you want a plant-based breakfast, swap out the scrambled eggs for tofu scramble. Simply crumble tofu and sauté it with spices like turmeric, cumin, and nutritional yeast for a savory, cheesy flavor.
2. Meat Lover’s Burrito Bowl
For a heartier version, add some cooked breakfast sausage, bacon, or chorizo on top of the eggs. You can also add grilled chicken or ground turkey for extra protein.
3. Low-Carb Option
To make this dish keto-friendly, skip the rice and use cauliflower rice as the base. You can also use a low-carb tortilla or wrap to create a breakfast burrito instead of a bowl.
4. Spicy Burrito Bowl
For those who enjoy a little heat, include chopped jalapeños, chili powder, or even a drizzle of spicy chipotle sauce over the eggs. You can also use spicy salsa or a hot chili sauce to kick things up a notch.
5. Mexican Street Corn Add-in
Elevate your breakfast burrito bowl with some elote-inspired toppings. Add Mexican street corn, cotija cheese, and a sprinkle of chili powder for a deliciously unique twist.
Serving Suggestions
Breakfast burrito bowls can be served in a variety of ways depending on your preferences. Here are some ideas to enhance your meal:
- With a Side of Toast: For added texture and crunch, serve the burrito bowl with a side of whole-grain toast or crispy tortilla chips.
- For a Hearty Breakfast: Serve the bowl with roasted sweet potatoes, hash browns, or avocado toast for a filling breakfast that will keep you energized throughout the morning.
- On-the-Go Option: If you’re in a hurry, turn the burrito bowl into a breakfast burrito. Simply warm a large tortilla and wrap up all your ingredients inside for a portable meal.
Conclusion
A breakfast burrito bowl is a delicious and flexible dish that’s perfect for starting your day with flavor and nourishment. Packed with protein, healthy fats, and a variety of fresh ingredients, this customizable breakfast option can be tailored to meet your specific tastes and dietary needs. Whether you go for the classic version with eggs, rice, and beans or opt for a spicy, vegetarian, or low-carb variation, this bowl will quickly become a staple in your morning routine. With the ability to store leftovers and prep ingredients in advance, the breakfast burrito bowl is not only tasty but also incredibly convenient. Embrace the versatility of this dish, and enjoy a satisfying breakfast that can be tailored to your cravings!
Print
Breakfast Burrito Bowl: A Flavorful and Customizable Dish
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This Breakfast Burrito Bowl is a hearty, customizable meal that combines the flavors of a traditional breakfast burrito with the convenience of a bowl. Packed with scrambled eggs, seasoned rice, black beans, and a variety of fresh toppings, this dish is perfect for breakfast, brunch, or even a satisfying lunch. The best part? You can mix and match the ingredients based on your dietary preferences and add your favorite toppings for an extra burst of flavor.
Ingredients
For the Base:
1 cup cooked rice (white, brown, or cauliflower rice for a low-carb option)
1/2 cup cooked black beans (or any beans of choice, such as pinto or kidney beans)
1 tablespoon olive oil (for sautéing)
1/2 teaspoon cumin
Salt and pepper, to taste
For the Eggs:
4 large eggs
2 tablespoons milk (optional, for creamier scrambled eggs)
1 tablespoon butter (or oil)
Salt and pepper, to taste
For Toppings:
1 avocado, diced
1/2 cup shredded cheddar cheese (or vegan cheese for a dairy-free option)
1/4 cup fresh cilantro, chopped
1 small tomato, diced
1/4 cup red onion, thinly sliced
1/4 cup salsa (or hot sauce, depending on your spice preference)
Lime wedges (for serving)
Hot sauce (optional, for extra spice)
Sour cream or Greek yogurt (optional)
Optional Add-ins:
Sautéed bell peppers and onions
Chopped spinach or kale
Corn kernels
Jalapeños (for added heat)
Instructions
Begin by cooking the rice according to the package instructions. For a low-carb option, you can use cauliflower rice. While the rice is cooking, heat olive oil in a small saucepan over medium heat. Add the black beans, cumin, salt, and pepper. Stir and cook for 3-5 minutes until the beans are heated through. Add a splash of vegetable broth or water for a saucier consistency if desired. Set the beans aside once done.
In a medium bowl, whisk together the eggs, milk (if using), and a pinch of salt and pepper. Heat butter in a skillet over medium heat. Once the butter is melted, pour in the egg mixture. Let the eggs cook undisturbed for 1-2 minutes, then gently stir with a spatula. Continue to cook until the eggs are soft, creamy, and just set. Avoid overcooking to keep the eggs tender. Set the scrambled eggs aside.
While the eggs are cooking, prepare your toppings. Dice the avocado, chop the cilantro, and dice the tomato. Thinly slice the red onion. For additional flavor and texture, sauté bell peppers and onions in olive oil for 3-4 minutes until softened. If you like it spicy, add some chopped jalapeños to your toppings.
Now that all the components are ready, it’s time to assemble your breakfast burrito bowl. Start by spooning a generous portion of rice into each bowl. Add the seasoned black beans on top of the rice, followed by a serving of scrambled eggs. Finally, add your fresh toppings: diced avocado, shredded cheddar cheese, chopped cilantro, diced tomatoes, red onion, and salsa. For extra heat, drizzle some hot sauce over the bowl. Garnish with a lime wedge and a dollop of sour cream or Greek yogurt.
Notes
For a spicier bowl, include chopped jalapeños or a drizzle of chipotle sauce.
If you prefer a vegetarian option, swap scrambled eggs for tofu scramble.
Prepping the rice, beans, and eggs ahead of time will make assembly quicker in the morning.
This dish is easily customizable – feel free to add or remove toppings based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (with a generous portion of rice, beans, scrambled eggs, and toppings)
- Calories: 450
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 16 g
- Cholesterol: 265 mg
Keywords: Breakfast Burrito Bowl,Healthy Breakfast Bow,Protein-Packed Breakfast Bowl,Easy Breakfast Bowl
