Breakfast Burrito Bowls
A quick and delicious twist on breakfast burritos, served in a bowl with scrambled eggs, brown rice, and fresh toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked brown rice
- 4 large eggs
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheese (cheddar or your choice)
- 1/4 cup salsa
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Scramble the eggs using a skillet over medium heat, seasoning with cumin, salt, and pepper until fluffy.
- Layer the cooked brown rice in serving bowls as the base.
- Top the rice with scrambled eggs, black beans, corn, diced avocado, halved cherry tomatoes, and shredded cheese.
- Add salsa on top for extra flavor.
Notes
For perfectly fluffy scrambled eggs, remove them from heat just before they look fully cooked. Use pre-cooked brown rice for quicker preparation.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 24g
- Cholesterol: 240mg
Find it online: https://ameliasweets.com/2026/08/07/breakfast-burrito-bowls/