Breakfast Burrito Bowl

A simple, layered skillet meal featuring eggs, rice, beans, and salsa, perfect for busy mornings or a weekend brunch.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 2 servings

Course: Breakfast, Brunch

Cuisine: American, Mexican

Calories: 550

Ingredients Method Notes

Ingredients

Main Ingredients

4 large Eggs Use whole eggs for a rich, fluffy texture.
2 cups Cooked rice A neutral base that soaks up salsa and juices.
1 can Black beans Rinse canned beans or use cooked dry beans.
1 cup Cheddar cheese, shredded Grates and melts quickly over warm eggs.
1 medium Avocado Adds creaminess and mild flavor.
1/2 cup Salsa Use your favorite mild or spicy salsa.
1 tbsp Butter Helps cook and flavor the eggs.
to taste Salt Season to taste for balanced flavor.
to taste Pepper Season to taste for balanced flavor.
2 stalks Green onion, chopped Adds a mild onion bite and color.
1/4 cup Cilantro, chopped Optional fresh herb for brightness.
1 medium Lime A squeeze lifts the whole bowl.

Method

Preparation

Heat a cast iron skillet or heavy pan over low-medium heat for one minute. Add butter and let it melt and coat the surface.
Crack eggs into a bowl and whisk until smooth and slightly frothy. Season with salt and pepper.
Pour eggs into the warm skillet. Let set for 20–30 seconds, then scrape gently with a silicone spatula to form soft curds. Cook until just set, about 1–2 minutes.
Warm cooked rice and heat black beans in a small pot until hot. Stir gently to avoid breaking the beans.

Assembly

Place rice in a bowl, top with beans, then add scrambled eggs.
Sprinkle shredded cheddar and add salsa and avocado.
Add green onion, cilantro, and a lime squeeze. Serve immediately and enjoy.

Notes

Use low-medium heat to cook eggs gently for tenderness. Warm ingredients before assembling to keep the bowl hot. Don’t overwhisk eggs to avoid a rubbery texture. Layer cheese and salsa last to ensure cheese melts. Adjust seasoning at the end before serving.