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