Start your morning with a savory, protein-packed breakfast bowl! This Veggie-Packed Breakfast Burrito Bowl features fluffy scrambled eggs, sautéed bell peppers, zucchini, and red onion, hearty black beans, and brown rice, all topped with a creamy dollop of ricotta cheese. It’s a delicious and energizing way to fuel your day.
Ingredients
- 2 large eggs
- 1/4 cup milk
- 1/2 cup cooked brown rice (or white rice, or quinoa)
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup bell pepper, diced
- 1/2 cup zucchini, diced
- 1/4 cup red onion, diced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili powder (optional)
- 1/2 teaspoon cumin (optional)
- 1/3 cup ricotta cheese
Instructions
- Cook the Veggies:
Heat olive oil in a skillet over medium heat. Add the bell pepper, zucchini, and red onion. Sauté for 4-5 minutes until softened. Season with salt, pepper, chili powder, and cumin if using. Remove from skillet and set aside. - Scramble the Eggs:
In a bowl, whisk together eggs and milk. Pour into the same skillet over medium-low heat. Cook, stirring gently, until just set and fluffy. Remove from heat. - Warm the Beans and Rice:
If needed, warm the black beans and rice in the microwave or in a pan until heated through. - Assemble the Bowl:
In a serving bowl, layer the rice, black beans, sautéed veggies, and scrambled eggs. Add a generous dollop of ricotta cheese on top. - Serve:
Enjoy immediately for a hearty, savory breakfast!