Protein-Packed Breakfast Burrito Bowl
A hearty high-protein breakfast bowl loaded with scrambled eggs, turkey sausage, black beans, and cheese delivering 32g of protein per serving at 425 calories.
10m
4
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Ingredients
- 8 large eggs
- 1 pound ground turkey breakfast sausage
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded Mexican cheese blend
- 2 medium bell peppers, diced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- 4 tablespoons salsa
- 2 tablespoons sour cream
Instructions
- 1
Cook the Sausage
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey sausage and cook for 6-8 minutes, breaking it apart with a spoon, until browned and cooked through. Transfer to a plate and set aside.
- 2
Sauté Vegetables
In the same skillet, add remaining olive oil. Add diced onion and bell peppers, cooking for 4-5 minutes until softened. Season with cumin, paprika, and garlic powder.
- 3
Add Black Beans
Add black beans to the vegetable mixture and cook for 2-3 minutes until heated through. Season with salt and pepper to taste.
- 4
Scramble the Eggs
In a separate non-stick pan, melt butter over medium-low heat. Beat eggs in a bowl and pour into the pan. Gently scramble eggs, stirring frequently, until just set but still creamy, about 3-4 minutes.
- 5
Combine Ingredients
Return cooked sausage to the skillet with vegetables and beans. Gently fold in the scrambled eggs and half of the cheese. Remove from heat.
- 6
Assemble Bowls
Divide the mixture among 4 bowls. Top each bowl with remaining cheese, fresh cilantro, sliced avocado, salsa, and a dollop of sour cream.
- 7
Serve
Serve immediately while hot, or allow to cool completely before storing in the refrigerator for meal prep.
Chef's Tips
For meal prep, assemble bowls without avocado and sour cream, then add fresh toppings when ready to eat. These bowls reheat well in the microwave for 1-2 minutes.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this protein-packed breakfast burrito bowl
How long does it take to make Protein-Packed Breakfast Burrito Bowl?
This recipe takes 25 minutes total time, including 10 minutes prep time and 15 minutes cooking time.
How many servings does this Protein-Packed Breakfast Burrito Bowl recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Protein-Packed Breakfast Burrito Bowl recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Protein-Packed Breakfast Burrito Bowl recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this protein-packed breakfast burrito bowl ahead of time?
Yes! You can prepare this protein-packed breakfast burrito bowl up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover protein-packed breakfast burrito bowl?
Store leftover protein-packed breakfast burrito bowl covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with protein-packed breakfast burrito bowl?
This protein-packed breakfast burrito bowl pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze protein-packed breakfast burrito bowl?
Yes, this protein-packed breakfast burrito bowl freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.