Description

A customizable Breakfast Burrito Bowl featuring fluffy scrambled eggs, perfectly seasoned vegetables, black beans, and fresh toppings arranged in a convenient bowl format. This Mexican-inspired morning meal delivers all the flavors of a traditional breakfast burrito without the tortilla wrap, making it easier to personalize and enjoy.

Ingredients

Scale

1 tablespoon olive oil
½ small yellow onion, diced
1 bell pepper (red or green), diced
1 small zucchini, diced
1 teaspoon chili powder
½ teaspoon ground cumin
Salt & pepper, to taste
6 large eggs
2 tablespoons milk (any kind)
Pinch of salt & pepper
1 (15-oz) can black beans, rinsed and drained
2 cups cooked white or brown rice (day-old works great!)
1 cup shredded cheddar or Monterey Jack cheese
½ cup salsa (mild, medium, or hot—your choice!)
¼ cup sour cream or Greek yogurt
2 scallions, thinly sliced
1 ripe avocado, sliced
Fresh cilantro leaves
Lime wedges

Instructions

Heat olive oil in a large skillet over medium heat.
Add diced onion, bell pepper, and zucchini. Stir and cook until they begin to soften, about 5 minutes.
Sprinkle in chili powder, cumin, salt, and pepper. Stir and cook for another minute to toast the spices. Transfer to a warm bowl.
In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
Wipe out the skillet, add a small amount of butter or oil, and return to medium-low heat.
Pour in the egg mixture and cook gently, folding the eggs with a spatula until they’re just set but still moist. Remove from heat.
In a small saucepan over low heat, warm the black beans until heated through, about 3-5 minutes.
If using leftover refrigerated rice, warm it in a microwave or skillet with a splash of water until heated through.
Divide the warm rice among serving bowls, about ½ cup per bowl.
Arrange portions of the seasoned vegetables, scrambled eggs, and black beans on top of the rice.
Set out all toppings family-style and let everyone customize their bowl with cheese, salsa, sour cream, scallions, avocado slices, cilantro, and a squeeze of lime.
Serve immediately while everything is warm.

Notes

For meal prep: The vegetable mixture, rice, and beans can be prepared up to 3 days ahead and stored separately in the refrigerator.
Eggs are best when freshly scrambled but can be made ahead and gently reheated with a splash of water.
For a lower-carb option, substitute the rice with cauliflower rice.
Add protein variety by incorporating cooked breakfast sausage, bacon, or chorizo into the vegetable mixture.
The recipe is highly customizable – feel free to adjust the vegetables based on seasonal availability or preference.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Mexican-American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3g
Sodium: 520mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 21g
Cholesterol: 295mg

Keywords: breakfast burrito bowl, mexican breakfast, healthy breakfast bowl, meal prep breakfast, scrambled egg bowl, black bean breakfast, rice breakfast bowl, customizable breakfast