The Breakfast Burrito Bowl is a hearty and satisfying dish that combines scrambled eggs, seasoned potatoes, black beans, fresh vegetables, and salsa, all served in a bowl for a quick and customizable breakfast option.
4largeEggsFresh, high-quality eggs for creamy scrambled eggs.
1cupCooked Brown RiceCan be prepared ahead of time.
1cupDiced PotatoesYukon Gold or red potatoes recommended.
1cupBlack BeansCanned, rinsed thoroughly before use.
1smallOnion, dicedAdds sweet and savory flavor.
1mediumBell Pepper, dicedAny color bell pepper works well.
1teaspoonCuminAdds warmth and depth.
1teaspoonChili PowderFor a hint of spice.
to tasteSalt and PepperEssential for seasoning.
1mediumAvocado, slicedAdds creaminess.
to tasteSalsaChoose your favorite for drizzling.
to tasteCilantro, for garnishFresh cilantro enhances flavor.
optionalShredded CheeseCheddar or Monterey Jack recommended.
Instructions
1. Prepare the potatoes by dicing them into small cubes. In a large skillet over medium heat, add oil and warm it. Add the diced potatoes, season with salt, pepper, cumin, and chili powder, and cook for 10-12 minutes until golden brown. Remove and set aside.
2. In the same skillet, add more oil if necessary and sauté the diced onion and bell pepper for 5-7 minutes until soft and fragrant.
3. Crack the eggs into a bowl, whisk, and season with salt and pepper. Push the vegetables to one side of the skillet, pour in the eggs, and scramble until just set. Mix with the vegetables.
4. Add the rinsed black beans to the skillet and stir until warmed through, about 2-3 minutes.
5. Assemble the bowls starting with a base of cooked brown rice, then layer with the potato mixture, followed by the egg and black bean mixture.
6. Top with sliced avocado, drizzle with salsa, and sprinkle with cheese if desired.
7. Garnish with fresh cilantro and serve immediately.
Notes
This dish is highly customizable. Feel free to add more vegetables, different proteins, or adjust the spice level to suit your taste.