Scrambled Egg and Sausage Fillings in Morning Containers
Recipe Hack: Breakfast Bowls - Ditch the Tortilla and Build a Burrito Bowl extravaganza!
Embrace a leaner alternative to traditional burritos with this heavenly concoction, the burrito bowl! Offering all the delightful flavors without the tortilla's starchy heft, here's your ticket to a satisfying breakfast that won't weigh you down.
First up, we season a juicy chicken breast with a tantalizing blend of chili powder and cumin, before searing it golden brown to lock in flavor. Next, we sauté red onions until they're soft and supple, followed by the addition of black beans and corn—perfect for a textured twist.
To create a scrumptious ensemble that'll knock your socks off, simply line your serving bowls with crisp lettuce leaves. Now, stack in the black bean mixture, velvety Spanish rice, mesmerizing chicken, crumbled Cotija cheese, dreamy Mexican crema or sour cream, mouthwatering Pico de Gallo salsa, and luscious cilantro. And if you find yourself yearning for an added indulgence, don't hesitate to toss in some tortilla chips on the side!
Before you set sail on this culinary adventure, ensure you have our Spanish Rice and Pico de Gallo recipes on deck. For more exciting breakfast ideas, feast your eyes on our Chorizo Breakfast Burritos, Vegetarian Black Bean Breakfast Burritos, and Bacon-Cheddar Breakfast Burritos.
- Servings: 2
- Difficulty: Simple as pie
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Ingredients (16; Feel free to add your own flair!)
- 1 chicken breast
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt to taste
- 2 tablespoons olive oil
- 1 cup diced red onion
- 1 cup cooked black beans (drained if canned)
- 1 cup corn kernels (fresh or frozen)
- 2 large eggs
- 1 head butter lettuce
- 1 cup Spanish rice (recipe link in introduction)
- 1/2 cup crumbled Cotija cheese
- Mexican crema or sour cream
- 1/2 cup Pico de Gallo Salsa (recipe link in introduction)
- Cilantro sprigs
- Tortilla chips (optional)
Let's Sail the Flavor Sea!
- Cut the chicken breast in half lengthwise and blend together the chili powder and ground cumin. Season the chicken breast halves with salt and sprinkle the seasoning mix on all sides.
- Warm 1 tablespoon of the olive oil in a pan over medium-high heat. Cook the chicken until its edges are golden brown, roughly 3 to 4 minutes per side. Transfer the cooked chicken to a plate and set it aside.
- Add 1 tablespoon of olive oil to the pan and reduce the heat to medium. Cook the red onion until it's translucent. Then, stir in the black beans and corn and season with salt. Cook until all the ingredients are heated through. Remove from heat and let it cool slightly.
- Warm the remaining 1 tablespoon of olive oil in a pan over medium heat, add the eggs, and cook until they're set and browned around the edges.
- Your assembly time has arrived! Line your serving bowls with lettuce leaves. Top with the black bean mixture, Spanish rice, chicken, Cotija cheese, Mexican crema or sour cream, Pico de Gallo, and cilantro. Serve with optional tortilla chips if you wish!
Dig in and enjoy the scrumptious fusion of flavors that'll fill your senses with joy!
- To enhance the[], consider adding crumbled Cotija cheese, dreamy Mexican crema or sour cream, and luscious cilantro to your breakfast bowl.
- As part of the ingredient list, the[] is sautéed until soft and supple, followed by the addition of black beans and corn.
- When curating your breakfast burrito bowl, feel free to line your serving bowls with crisp lettuce leaves alongside the browned chicken breast that's seasoned with a tantalizing blend of chili powder and cumin.
