Description
Skip the drive-thru and make this customizable Breakfast Burrito Bowl at home – it’s fresher, tastier, and lets you control exactly what goes in your morning power meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound russet potatoes, diced into ½-inch cubes
- 1 medium bell pepper (any color), diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- 6 large eggs
- ¼ cup milk
- 1 cup shredded cheddar cheese
- 1 cup black beans, rinsed and drained
- 1 avocado, sliced
- ½ cup fresh salsa
- ¼ cup sour cream
- 2 tablespoons fresh cilantro, chopped
- Hot sauce (optional)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced potatoes and cook for 5-7 minutes, stirring occasionally.
- Add bell pepper and onion. Continue cooking for 5 minutes until vegetables are tender and potatoes are golden.
- Add garlic, chili powder, cumin, and paprika. Season with salt and pepper, stir to combine, and cook for 1 minute. Transfer to a plate and cover.
- Whisk eggs and milk in a bowl. Season with salt and pepper.
- Clean the skillet, then heat remaining oil over medium-low heat. Pour in egg mixture and cook, gently stirring until soft curds form but eggs are still slightly moist, about 2-3 minutes.
- Remove from heat and fold in half the cheese until melted.
- Heat black beans in a small saucepan for 2-3 minutes. Season with a pinch of cumin if desired.
- Assemble bowls: Add potato mixture as base, top with eggs and beans, arrange avocado slices around the edge, and sprinkle with remaining cheese.
- Add dollops of salsa and sour cream, sprinkle with cilantro, and add hot sauce if desired.