Craving a nutritious and flavorful start to your day? This Breakfast Scramble Burrito Bowl is a fantastic way to enjoy a hearty breakfast that fits perfectly into your healthy burrito bowl recipes repertoire. You’ll love how easy it is to customize and how satisfying it tastes.
Key Ingredients & Substitutions
- Eggs: Use egg whites for a lighter option.
- Black Beans: Canned pinto beans or kidney beans work well.
- Quinoa: Brown rice or farro are great alternatives for a healthy burrito bowl.
- Salsa: Choose your favorite mild or spicy variety.
Ingredients
Main:
- 2 large eggs
- 1/4 cup cooked quinoa
- 1/4 cup canned black beans, rinsed and drained
- 1/4 cup diced bell peppers (any color)
- 1 tablespoon chopped red onion
- 1 tablespoon olive oil
- 2 tablespoons salsa
- 1 tablespoon fresh cilantro, chopped (for garnish)
Optional Toppings:
- 1/4 avocado, sliced
- 1 tablespoon Greek yogurt or sour cream (dairy-free option available)
- Hot sauce, to taste
Spices:
- Pinch of salt
- Pinch of black pepper
- 1/4 teaspoon cumin powder
- Pinch of chili powder
How Much Time Will You Need?
- Total Time: 15 minutes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Servings: 1
- Calories per serving: Approximately 350
- Tools Needed: Skillet, mixing bowl
Step-by-Step Instructions
1. Prepare Your Vegetables
Dice your bell peppers and chop your red onion. Having these ready will make the cooking process smooth for your healthy burrito bowl. Rinse and drain your canned black beans thoroughly.
2. Scramble the Eggs
Whisk the eggs in a small bowl with a pinch of salt and pepper. Heat olive oil in a skillet over medium heat. Pour in the eggs and scramble until just set, then remove them from the skillet and set aside.
3. Sauté the Vegetables
Add the diced bell peppers and red onion to the same skillet. Sauté for 3-4 minutes until they begin to soften. This adds a nice crunch and flavor to your breakfast scramble.
4. Combine Ingredients
Stir in the cooked quinoa, black beans, cumin, and chili powder with the sautéed vegetables. Cook for another 2-3 minutes, allowing the flavors to meld together. Gently fold in the scrambled eggs.
5. Assemble Your Bowl
Transfer the breakfast scramble mixture to a serving bowl. Top with salsa, fresh cilantro, and any optional toppings you desire. Enjoy your delicious and healthy burrito bowl!
Variation Ideas
- Add cooked spinach or kale for extra greens.
- Include a sprinkle of shredded cheese for added richness.
- Use sweet potato hash instead of quinoa for a different carb base.
- Add a squeeze of fresh lime juice for a zesty kick.
Storage Instructions
You can store leftover Breakfast Scramble Burrito Bowl components separately in airtight containers in the refrigerator for up to 2-3 days. Reheat the scramble gently in a skillet or microwave until warmed through. Add fresh toppings just before serving.
Frequently Asked Questions (FAQ)
- Can I make this ahead of time? Yes, you can prep the quinoa and chop the vegetables a day in advance. Cook the scramble fresh for the best taste.
- Is this recipe gluten-free? Absolutely! All ingredients listed are naturally gluten-free.
- How can I make this spicier? Add a dash of cayenne pepper or a few slices of jalapeño to the sautéed vegetables.
- What kind of salsa should I use? Any salsa you enjoy works, from mild pico de gallo to a smoky chipotle salsa.
- Can I add other proteins? Cooked chicken sausage or crumbled plant-based sausage would be great additions to this healthy burrito bowl.
- Is this suitable for meal prep? Yes, prepare multiple portions and store them individually for quick breakfasts throughout the week.
