I’ve been looking for ways to switch up my normal breakfast routine lately, and somewhere along the way, it was suggested that I try making breakfast bowls at home. They’re super easy to make and (as it turns out) totally delicious, so I wanted to share a quick recipe for my current fave today.
These Mexican breakfast bowls are dairy-free and vegetarian friendly (for those that eat eggs). So, be sure to bookmark them for Saturday mornings at home or a weekend brunch with friends. Click through to make your own!
Ingredients for Mexican Breakfast Bowl (servings 1)
- 1 egg
- 1/2 an avocado
- 1/8 of a medium red onion
- 1/4 cups of cooked black beans
- 3/4 cup of sweet potato tater tots (or hash browns)
- juice of half a lime
- pinch of cilantro
- salsa to taste
- salt and pepper to taste
Recipe for Mexican Breakfast Bowl
There’s not much to this recipe. You essentially just put everything together in a bowl once it’s cooked and/or chopped. But here’s how I do it…
So, I usually bake the sweet potato tater tots first (according to the packaging). And while those are baking, I strain the black beans, chop up the onion and cilantro and slice the avocado. Right before the sweet potatoes are done cooking, I cook an egg over easy in a pan on medium heat.
Then once the sweet potatoes are done, I add them to the bottom of the bowl. Add the black beans, avocado, and onion along with the juice of half a lime. I put the egg on top with some cilantro and a bunch of salsa (I have a homemade salsa recipe that I’ll be sharing in a couple of weeks that is so good) and sprinkle in salt and pepper to taste. That’s it!
On days that you want something a bit lighter, you can swap out the sweet potatoes for more black beans or cooked spinach. Or make more of a scramble with 2 eggs instead of one (both scrambled), along with all the other ingredients. Lots of options for this one.
More modification ideas for this recipe… I love the idea of making a large, almost casserole like version of this recipe for a big brunch with friends. To do that, you’d just need to times the ingredients for this recipe by the number of guests you’re expecting. And you can still make individual bowls for each guest OR they can plate it themselves, buffet-style.
And one last tip: For all the meat lovers out there, throw in a 1/4 cup of chorizo or turkey sausage to get this Mexican breakfast bowl more to your liking.
Photography Amelia Lawrence
How do you switch up your breakfast routine? Think you’d give this breakfast bowl a try?
7 comments | Click here to reply
Yum Justina! Roasted sweet potatoes instead of the tater tot version I suggested would be great with this recipe. Let me know how it turns out!Brittni
I’ve been on a roasted sweet potato kick recently and will probably try this recipe using some. I don’t have a lot of time for cooking in the morning, but this seems like a great recipe for any time.Justina
That looks so good. I love how there is avocado in it because avocado makes everything better.Courtney Hardy
Thanks Pink Pineapple! Happy Monday.Brittni
Great post that look super deliciousThe pink pineapple
You totally should, Michelle! I am very into breakfast bowls right now.Brittni
That looks both delicious AND healthy! I really need to try this!Michelle