Egg and Black Bean Breakfast Burrito Bowl
This deconstructed breakfast burrito bowl skips the tortilla entirely and layers spiced scrambled eggs over a hearty base of black beans and salsa for a filling high protein morning meal that will keep you energized for hours. It comes together in under 15 minutes and is endlessly customizable to suit your tastes.
A quick deconstructed breakfast burrito bowl with spiced scrambled eggs and protein-rich black beans.
Nutrition per serving
Ingredients
main
base
sauce
seasoning
topping
cooking
Instructions
Warm the Bean Base
Heat half the olive oil in a medium skillet over medium heat. Add the drained black beans and cumin and stir to combine. Cook for 3 minutes until the beans are heated through and coated in spice. Add the salsa directly to the beans and stir well. Cook for another 2 minutes until the mixture is bubbling and thick. Divide between two bowls and set aside.
Scramble the Eggs
Whisk the 5 eggs in a bowl with a pinch of salt and a small pinch of black pepper. Heat the remaining olive oil in the same skillet over medium-low heat. Pour in the eggs and cook gently using a spatula to fold them slowly from the outside in. Remove from heat when they are just barely set and still look soft and creamy, about 3 to 4 minutes. Do not overcook.
Build the Bowl
Spoon the soft scrambled eggs evenly over the warm black bean and salsa base in each bowl. Scatter the shredded cheddar cheese immediately over the hot eggs so it begins to melt from the residual heat. Do not stir everything together yet and allow the layers to stay distinct for the best presentation.
Finish and Serve
Serve the bowls immediately while everything is still hot. You can add optional toppings such as sliced avocado, a squeeze of lime juice, fresh cilantro, or a spoonful of sour cream or Greek yogurt to add additional richness and flavor without compromising the high protein profile of the bowl.
Substitutions
Common mistakes
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