Scrambled eggs with chorizo, beans, and all the fixings
Breakfast Burrito Bowl
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Budget
$
Breakfast Burrito Bowl
Scrambled eggs with chorizo, beans, and all the fixings
★4.8(5)
Fluffy scrambled eggs with crispy chorizo, seasoned black beans, roasted potatoes, pico de gallo, cheese, and avocado over a rice base. Breakfast, lunch, or dinner—this bowl does it all.
10m
Prep Time
25m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
The breakfast burrito bowl takes everything you love about a morning burrito and makes it meal-prep-friendly. Crispy potatoes, savory chorizo, and fluffy eggs create a satisfying start to any day.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Ingredients
- 8 eggs, whisked with a splash of milk
- 8 oz ground chorizo
- 2 cups diced potatoes, parboiled and pan-fried until crispy
- 1 can (15 oz) black beans, warmed with cumin
- 1 cup pico de gallo and 1 avocado sliced
- 1/2 cup shredded cheddar cheese and hot sauce for topping
Instructions
- 1
Cook chorizo in a skillet until browned and crispy, breaking into small pieces; remove and set aside.
- 2
In the rendered chorizo fat, pan-fry parboiled diced potatoes until golden and crispy, about 8 minutes.
- 3
Scramble eggs over low heat with a splash of milk, stirring gently until just set and still creamy.
- 4
Warm black beans with cumin and a pinch of salt.
- 5
Build bowls with potatoes, beans, scrambled eggs, chorizo, pico de gallo, avocado, cheese, and hot sauce.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve with classic coleslaw and cornbread on the side
Substitutions
ChorizoTurkey sausage or soyrizo for lighter/vegetarian option
Cook the same way
PotatoesSweet potatoes or roasted butternut squash
Both add great flavor and crisp up nicely
Tips & Storage
Pro Tips
Parboil potatoes for 5 minutes before frying to ensure they are creamy inside and crispy outside.
For meal prep, scramble eggs slightly underdone—they will finish cooking when reheated.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Refrigerate without avocado for up to 4 days. Eggs reheat better than expected.
Reheating
Microwave for 2-3 minutes. Add fresh avocado and pico after reheating.
Nutrition Facts
Per serving (420mg) · 4 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates38g
Fat32g
Fiber780mg
Sugar6g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I skip the chorizo?
- Yes, use breakfast sausage, bacon crumbles, or keep it vegetarian with extra beans.
- How do I keep eggs from getting rubbery?
- Undercook them slightly and remove from heat before they are fully set.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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