Breakfast Burrito Bowls are a fun change-up to your breakfast routine. Instead of the usual chicken, beef, or pork for a burrito bowl, top this one with an egg.
You’ve heard of a breakfast burrito. Well, how about a breakfast burrito bowl? Why should lunch and dinner have a monopoly on all the burrito bowl fun? We’re changing things up and making burrito bowls part of our breakfast routine too.
These tasty bowls have all your favorite burrito ingredients piled over a bed of rice and topped with a fried egg. Morning doesn’t get much better.
These breakfast burrito bowls are similar to huevos rancheros, but over rice instead of tortillas. Rice might seem a little weird, but trust me on this — these bowls are so good!
Breakfast Burrito Toppings
So, what goes on top of that rice?
First off, you’ll want refried beans. You can make your own or just pop open a can and heat them up. If your canned beans are too thick, add a tablespoon or two of water or chicken broth to thin them out a bit.
Next, you’ll want some homemade pico de gallo. Nothing beats homemade here and it’s pretty simple to make with just chopped tomato, onion, jalapeño pepper, and cilantro. But you can definitely use fresh pico purchased in the produce section of the grocery store, too.
You’ll also need some eggs. Two eggs per bowl works well for most appetites and helps you power through your day. I like mine sunny side up, but you can cook yours to your liking — over medium, over hard, or even scrambled is fine.
Finally, I scrounge around in my fridge for some more toppings. If you ask me, sour cream is a must on any sort of burrito or burrito bowl. I also add warmed up salsa and some green onion. Fresh avocado or cilantro is also nice if you have it.Print
- 1 cup instant white rice
- 1 cup refried beans
- 1 tsp. unsalted butter
- 4 eggs
- ½ cup salsa
- 1 cup pico de gallo
- 2 Tbsp. sour cream
- 2 green onions, sliced
- Cook the rice according to the directions on the package.
- Heat the beans in a small saucepan.
- Melt the butter in a skillet. Crack in the eggs. Cover and cook over medium heat until the whites are just set, about 2 minutes for runny yolks or 4 minutes for firm yolks.
- In a third pan, heat the salsa over low heat until warmed through.
- Divide the rice between two bowls. Spoon the beans over top and add two eggs to each bowl. Spoon on some salsa, pico de gallo, and sour cream. Sprinkle with green onions.