Description
Mexican-inspired breakfast burrito bowl combines savory proteins, fresh vegetables, and zesty seasonings for a morning meal packed with flavor. Layered ingredients create a satisfying breakfast that energizes you through a delicious culinary experience.
Ingredients
Scale
- 4 large eggs
- ½ cup (120 ml) black beans, drained and rinsed
- ¼ cup (30 g) shredded cheddar cheese (optional)
- 2 medium potatoes, diced (or 1 cup frozen hash browns)
- 1 tbsp olive oil
- 1 tbsp sour cream or Greek yogurt (optional)
- 1 tbsp milk (or dairy-free alternative)
- 1 small avocado, sliced
- ½ cup (120 ml) cherry tomatoes, halved
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp cumin
- ¼ cup (60 ml) fresh salsa or pico de gallo
- ¼ tsp black pepper
- ¼ tsp chili powder
- 2 tbsps chopped fresh cilantro
- 1 tsp butter or olive oil
- Hot sauce, to taste
Instructions
- Crispy Potato Base: Heat olive oil in a skillet over medium heat. Coat diced potatoes with garlic powder, smoked paprika, salt, and pepper. Sauté until potatoes develop a golden, crunchy exterior with irresistible texture.
- Egg Preparation: Whisk eggs with milk, salt, and pepper. Gently cook in butter, creating soft, pillowy curds that maintain a delicate, creamy consistency without becoming tough or dry.
- Bean Seasoning: Enliven black beans with cumin and chili powder, heating thoroughly in a microwave or small saucepan until fragrant and evenly warmed.
- Bowl Assembly: Layer crispy potatoes as the foundational element. Artfully distribute scrambled eggs, seasoned black beans, creamy avocado slices, vibrant tomato chunks, and melty shredded cheese across the potato base.
- Final Touches: Crown the bowl with a flourish of fresh cilantro and a generous dollop of sour cream. Customize with hot sauce to intensify the flavor profile and add a personal kick.
- Serving: Gently combine all ingredients, allowing flavors to intertwine and create a harmonious breakfast symphony. Serve immediately to preserve the optimal temperature and textural integrity of each component.
Notes
- Master Potato Crispiness: Use high-starch potatoes like Russet and ensure they’re completely dry before sautéing to achieve maximum golden-brown crunchiness.
- Egg Texture Control: Remove scrambled eggs from heat just before they look fully cooked, as residual heat will continue cooking them, preventing rubbery consistency.
- Bean Seasoning Hack: Toast spices like cumin and chili powder in a dry pan briefly before adding to black beans to intensify their aromatic flavor profile.
- Dietary Flexibility: Swap dairy cheese with plant-based alternatives, use tofu scramble instead of eggs, or add quinoa for a protein-packed vegetarian version that maintains the dish’s core essence.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 16 g
- Cholesterol: 250 mg