Breakfast Burrito Bowls with Eggs and Avocado
A hearty and nutritious breakfast burrito bowl featuring fluffy scrambled eggs, creamy avocado, and a colorful mix of toppings, perfect for starting your day right.
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Ingredients
Yields 4 servings
- (2 cups) cooked brown rice
- (8) large eggs
- (1/2 cups) milk
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 tablespoon) olive oil
- (1 cup) cherry tomatoes, halved
- (1 cup) black beans, drained and rinsed
- (1) avocado, diced
- (1/2 cups) shredded cheddar cheese
- (1/4 cups) chopped fresh cilantro
- (1) lime, cut into wedges
Instructions
- 1
In a medium pot, cook 2 cups of brown rice according to package instructions; set aside.
- 2
In a large bowl, whisk together 8 large eggs, 1/2 cup of milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 3
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Pour in the egg mixture and scramble until fully cooked, about 5-7 minutes. Remove from heat.
- 4
In the same skillet, add the halved cherry tomatoes and cook for 2-3 minutes until slightly softened.
- 5
In each serving bowl, layer 1/2 cup of cooked brown rice, followed by 1/4 of the scrambled eggs, and 1/4 cup of black beans.
- 6
Top each bowl with diced avocado, 2 tablespoons of shredded cheddar cheese, and a sprinkle of chopped cilantro.
- 7
Serve with lime wedges on the side for squeezing over the bowls.
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