Description:
If you love breakfast burritos but want something a little lighter and easier to eat, these Breakfast Burrito Bowls are just what you need. Full of flavor, packed with protein, and fully customizable, these bowls give you all the deliciousness of a burrito but in a fun, deconstructed way. Perfect for busy mornings or a leisurely weekend brunch!
Why You’ll Love This Recipe?
Sometimes, you just want all the flavors of a breakfast burrito, but without the hassle of wrapping everything up. These Breakfast Burrito Bowls deliver just that. They’re not only quick to make, but they’re also super versatile. You can customize them based on what you have in the fridge or what you’re in the mood for. Whether you prefer eggs, bacon, or even a vegetarian version, these bowls hit all the right notes and are guaranteed to keep you full for hours.
Ingredients
Here’s a sneak peek at the ingredients to get you started:
- Eggs
- Breakfast sausage or bacon
- Black beans
- Avocado
- Shredded cheese
- Salsa or hot sauce (optional)
- Fresh cilantro
- Lime wedges
- Rice or quinoa (optional for a heartier bowl)
For the full list of ingredients, keep reading below!
Directions
Step 1: Cook the Breakfast Meat
Begin by cooking your breakfast sausage or bacon in a skillet. If you’re going with sausage, crumble it up as it cooks so you get little flavorful bits. For bacon, cook until crispy, then crumble. Set aside, making sure to drain any excess fat.
Step 2: Scramble the Eggs
In the same skillet (you can use a bit of leftover grease for extra flavor), scramble your eggs over medium heat. Add a pinch of salt and pepper. Cook until they’re just set but still soft. Don’t overcook them, as they’ll continue to cook in the bowl once everything is assembled.
Step 3: Prepare the Base
While your eggs and meat are cooking, you can prepare the base for your bowls. If you’re using rice or quinoa, cook that according to the package instructions. It’s totally optional, but it can make the bowl feel more like a full meal. Alternatively, you can keep it simple with just beans and veggies.
Step 4: Assemble the Bowls
Now for the fun part: assembling your bowls! Start by adding a layer of rice or quinoa at the bottom of each bowl (if using). Then, layer on the black beans, scrambled eggs, and cooked meat. Top with shredded cheese, fresh cilantro, a couple of slices of avocado, and a spoonful of salsa or hot sauce if you like a little kick.
Step 5: Serve and Enjoy
Garnish with lime wedges for a fresh burst of citrus. Serve right away and dig in! The warm, savory ingredients, combined with the freshness of the avocado and lime, create the perfect balance of flavors. You’re going to love it!
Expert Tips and Tricks
- If you want to make this a little lighter, skip the rice and opt for a bed of leafy greens like spinach or kale instead.
- For extra flavor, try sautéing your black beans with a little cumin, garlic, and onion powder.
- You can prep some of the ingredients the night before (like cooking the rice or beans) to save time in the morning.
Recipe Variations and Possible Substitutions
- Meatless Version: Skip the sausage or bacon and add extra beans or sautéed veggies like mushrooms and bell peppers.
- Cheese Options: Swap the shredded cheddar for crumbled feta, cotija, or Monterey Jack for a different flavor.
- Spicy Kick: If you like it spicy, try adding pickled jalapeños or a drizzle of hot sauce over the top.
- Dairy-Free: Leave out the cheese or swap for a dairy-free cheese alternative.
Serving and Pairing Suggestions
These Breakfast Burrito Bowls are hearty enough to stand on their own, but you can pair them with a side of tortilla chips or a fresh fruit salad for a little sweetness. If you’re feeling extra indulgent, a side of crispy hash browns or roasted potatoes would make the meal even more satisfying. Don’t forget a glass of fresh orange juice or iced coffee to round out your breakfast.
Storage and Reheating Tips
If you happen to have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, just pop the bowl in the microwave for 1-2 minutes, or warm it up in a skillet over low heat until the eggs are heated through. You can also store the individual ingredients separately and assemble a fresh bowl when you’re ready to eat.
4 FAQs
- Can I make these bowls ahead of time?
Yes! You can cook all the ingredients the night before and store them separately in the fridge. In the morning, just assemble the bowl and warm everything up. - Can I make this recipe without rice or quinoa?
Of course! Rice and quinoa are optional. You can serve the bowls with just eggs, meat, beans, and veggies for a lighter option. - What else can I add to the bowl?
Feel free to add any of your favorite breakfast toppings. Sauteed spinach, roasted potatoes, or even a fried egg on top would all make great additions. - Can I freeze this recipe?
While the assembled bowl isn’t ideal for freezing, you can freeze the components (scrambled eggs, cooked meat, beans, rice) separately and then assemble them fresh when you’re ready to eat.
Conclusion
These Breakfast Burrito Bowls are the perfect way to start your day without the mess of a burrito wrap. They’re packed with flavor, protein, and all the good stuff you love. Plus, they’re easy to customize based on your preferences, so you can make them exactly how you like them. Whether you’re feeding the whole family or meal prepping for the week, these bowls will quickly become a go-to breakfast favorite. Enjoy!
Breakfast Burrito Bowls – A Fun Twist on a Classic Favorite
- Prep Time: 10-15 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-25 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch, Bowls
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
If you love breakfast burritos but want something a little lighter and easier to eat, these Breakfast Burrito Bowls are just what you need. Full of flavor, packed with protein, and fully customizable, these bowls give you all the deliciousness of a burrito but in a fun, deconstructed way. Perfect for busy mornings or a leisurely weekend brunch!
Ingredients
- Eggs: 4 large eggs
- Breakfast sausage or bacon: 1/2 lb (about 225g) of breakfast sausage or 6 slices of bacon
- Black beans: 1 can (15 oz) of black beans, drained and rinsed
- Avocado: 1 ripe avocado, sliced
- Shredded cheese: 1 cup (about 4 oz / 115g) of shredded cheese (cheddar, Monterey Jack, or your choice)
- Salsa or hot sauce: 2-3 tbsp (optional, to taste)
- Fresh cilantro: 2 tbsp (chopped)
- Lime wedges: 1 lime, cut into wedges (for garnish)
- Rice or quinoa (optional): 1 cup (uncooked) rice or quinoa (for a heartier bowl)
Instructions
-
Cook the Breakfast Meat:
- Cook your breakfast sausage or bacon in a skillet. If using sausage, crumble it as it cooks. For bacon, cook until crispy, then crumble. Drain any excess fat and set aside.
-
Scramble the Eggs:
- In the same skillet, scramble the eggs over medium heat, adding a pinch of salt and pepper. Cook until just set but still soft. Remove from heat, as the eggs will continue to cook once assembled.
-
Prepare the Base:
- While the eggs and meat are cooking, prepare the rice or quinoa (if using) according to package instructions.
-
Assemble the Bowls:
- Start with a base of rice or quinoa at the bottom of each bowl (if using). Then layer with black beans, scrambled eggs, and cooked meat. Top with shredded cheese, cilantro, avocado slices, and a spoonful of salsa or hot sauce, if desired.
-
Serve and Enjoy:
- Garnish with lime wedges for a burst of freshness. Serve immediately and enjoy your flavorful, customizable breakfast bowls!
Notes
- For a lighter version, skip the rice and use a bed of leafy greens like spinach or kale.
- To add extra flavor, sauté your black beans with cumin, garlic, and onion powder.
- You can prep some of the ingredients the night before to save time in the morning (e.g., cook rice or beans).
Nutrition
- Serving Size: 1 bowl
- Calories: 450-500
- Sugar: 2-3g
- Sodium: 600-700mg
- Fat: 25-30g
- Saturated Fat: 6-8g
- Unsaturated Fat: 12-15g
- Trans Fat: 0g
- Carbohydrates: 40-45g
- Fiber: 8-10g
- Protein: 20-25g
- Cholesterol: 200-250mg