Breakfast Burrito Bowls



Convenient pre-cooked brown rice, canned beans, frozen corn, and pre-made pico de gallo ensure this meal-prep breakfast comes together in a snap without consuming a lot of sodium or fat. You can store the morning meals in the refrigerator throughout the week or freeze them for longer storage (see thawing/reheating instructions at the end of the recipe).

RD tip

This filling breakfast offers a good balance of macronutrients and provides enough protein and fiber to keep you full throughout the morning. In addition, black beans provide you with prebiotics, which are fiber-rich foods that feed the healthy bacteria in your gut (1).

Active time: 15 minutes Total time: 15 minutes

Breakfast Burrito Bowls

Ingredients

  • 6 large eggs
  • 1/2 tsp ground cumin
  • 1/4 tsp kosher salt
  • 1/8 tsp cayenne pepper
  • 1 8.5-ounce package precooked brown rice
  • 1 cup (135 g) canned low-sodium black beans, rinsed and drained
  • 1 cup (124 g) frozen corn kernels, thawed
  • 1/2 cup (120g) pico de gallo
  • Hot sauce of your choice upon request

Directions

In a medium bowl, whisk together eggs, cumin, salt and pepper. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add the egg mixture to the pan; Cook, stirring constantly, until the scrambled eggs are soft, about 3 minutes.

In the meantime, heat the rice according to the package instructions. In a small bowl, combine beans and corn. Divide the rice evenly among four bowls or freezer-safe containers, about 1/3 cup per bowl. Add 1/3 cup scrambled eggs and 1/2 cup bean mixture to each bowl. Top with 2 tablespoons pico de gallo and hot sauce, if desired.

Store in the refrigerator for up to 4 days; Reheat in microwave on high for 1 minute or until warmed through. Or freeze for up to two months; Reheat in microwave on high for 2 1/2-3 minutes or until heated through.

Servings: 4 | Serving size: 1 bowl

Nutritional values (per serving): Calories: 279; Total fat: 9g; Saturated fat: 3g; Monounsaturated fat: 4 g; Polyunsaturated fat: 2 g; Cholesterol: 308 mg; Sodium: 447 mg; Carbohydrates: 35g; Fiber: 4g; Sugar: 2g; Protein: 15g

Nutritional bonus: Vitamin D: 19%; Calcium: 11%; Iron: 15%; Potassium: 452 mg; Vitamin A: 1%; Vitamin C: 6%

Originally published February 27, 2021; Updated February 2026

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