Quick Breakfast Burrito Bowl
5min
10min
4
616
Chef's Note
For a time-saving shortcut, you can use pre-cooked microwaveable rice packets instead of instant rice. Just heat according to package directions while preparing the other ingredients.
Tags
Ingredients
12 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
16 ounces turkey breakfast sausage
2 15-oz cans canned black beans
2 cups shredded cheddar cheese
1 cup salsa
2 cups instant rice
Instructions
- 1
Cook 2 cups of instant rice according to package directions.
- 2
In a large bowl, beat 12 large eggs with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 3
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the eggs and scramble until just set, about 3-4 minutes. Transfer to a plate.
- 4
In the same skillet, heat the remaining 1 tablespoon olive oil. Add 16 ounces turkey breakfast sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes.
- 5
Drain and rinse 2 cans of black beans, then add to the skillet with the sausage. Cook for 1 minute to heat through.
- 6
To assemble the bowls: divide the cooked rice among 4 bowls, top with the scrambled eggs, sausage-bean mixture, 2 cups shredded cheddar cheese, and 1 cup salsa divided evenly among the bowls.
Nutrition Information (per serving)
616
39g
69g
21g
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