Description
Deconstructed breakfast burrito bowl featuring crispy breakfast potatoes, fluffy scrambled eggs, roasted green chiles, black beans, and fresh Southwest toppings. Customizable, protein-packed, no-mess alternative to wrapped burritos. Perfect for meal prep and busy mornings.
Ingredients
3 medium Yukon gold potatoes, diced into 1/2-inch cubes
2 tablespoons olive oil (for potatoes)
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and black pepper to taste
8 large eggs
1/4 cup milk or heavy cream
2 tablespoons butter
1 cup roasted green chiles, diced
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil (for chiles)
1 can (15 oz) black beans, rinsed and drained
1 cup shredded cheddar or Mexican blend cheese
1 large avocado, sliced
1 cup cherry tomatoes, halved
1/2 cup sour cream or Greek yogurt
1/4 cup fresh cilantro, chopped
Lime wedges
Hot sauce (optional)
Salsa verde or pico de gallo
Instructions
1. Heat 2 tablespoons olive oil in large skillet over medium-high heat.
2. Add diced potatoes in single layer. Sprinkle with cumin, chili powder, garlic powder, salt, and pepper.
3. Cook potatoes 12-15 minutes, stirring occasionally, until golden brown and crispy on outside, tender inside.
4. Transfer cooked potatoes to plate and keep warm.
5. In same skillet, heat 1 tablespoon oil. Add diced onion, sauté 3-4 minutes until softened.
6. Add minced garlic and roasted green chiles to skillet. Cook 2-3 minutes until fragrant. Season with salt. Set aside.
7. In separate non-stick skillet, melt 2 tablespoons butter over medium-low heat.
8. Beat eggs with milk in bowl, season with salt and pepper. Pour into skillet with melted butter.
9. Gently stir eggs with spatula, cooking until soft curds form and eggs are just set, about 3-4 minutes. Don’t overcook.
10. Warm black beans in microwave or small saucepan until heated through.
11. Divide crispy potatoes among 4 serving bowls as base layer.
12. Top each bowl with portion of scrambled eggs.
13. Add green chile mixture over eggs.
14. Add warm black beans to one side of each bowl.
15. Sprinkle shredded cheese over hot components so it melts slightly.
16. Top with avocado slices, cherry tomatoes, dollop of sour cream, and fresh cilantro.
17. Serve immediately with lime wedges and hot sauce on the side for customization.
Notes
Pat potatoes dry after dicing for crispiest results cook in single layer.
Scramble eggs over medium-LOW heat for creamiest texture, not high.
Fresh or frozen roasted Hatch chiles provide best flavor when available.
Store meal prep components separately for up to 4 days, assemble fresh.
Reheat potatoes in skillet, not microwave, to maintain crispiness.
For vegan version: use tofu scramble, dairy-free cheese, and cashew cream.
Make keto-friendly by replacing potatoes with cauliflower rice.
Can add turkey chorizo, ground turkey, or chicken for extra protein.
This bowl provides complete nutrition: protein from eggs and beans, complex carbs from potatoes, healthy fats from avocado.
Customize toppings based on preferences kids love cheese and sour cream, adults might prefer extra green chiles and hot sauce.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: Southwestern/Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 5g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 385mg
Keywords: breakfast bowl, burrito bowl, green chile, southwest breakfast, meal prep breakfast