veggie_packed_breakfast_burrito_bowl_with_ricotta

Veggie-Packed Breakfast Burrito Bowl with Ricotta

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

  1. 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.
  2. 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.
  3. Warm the Beans and Rice:
    If needed, warm the black beans and rice in the microwave or in a pan until heated through.
  4. 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.
  5. Serve:
    Enjoy immediately for a hearty, savory breakfast!

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